Southern-Style Crispy Chicken Cutlets
Golden and crispy on the outside, juicy and tender on the inside — these Southern fried chicken fillets are soaked in buttermilk and dredged in a seasoned flour coating that delivers pure comfort food bliss.
INGREDIENTS:
4 boneless, skinless chicken fillets
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
Fresh parsley optional, for garnish
DIRECTIONS:
Place the chicken fillets in a shallow dish and pour the buttermilk over them. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
Heat about an inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge each fillet in the seasoned flour mixture, ensuring an even coating.
Carefully place the coated chicken fillets in the hot oil, frying them in batches if necessary to avoid overcrowding the pan.
Fry each fillet for about 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F.
Remove the fillets from the oil and let them drain on a plate lined with paper towels.
Serve the chicken fillets hot, garnished with a sprinkle of fresh parsley if desired.