This recipe will give you a medium spicy breaded chicken cutlet but if you want a very spicy chicken you can double the heat in the recipe. This is definitely one of the crunchiest pieces of chicken you will ever eat, adults and kids will love it. You will start by pounding your chicken into thin pieces, place a plastic wrap on your counter then place the chicken and then place another wrap to cover the chicken. You can use a meat mallet to pound the chicken or use a rolling pin.
Set the pounded chicken pieces aside then season the flour. To the flour, add onion powder, garlic powder, chili powder, paprika, and salt then mix that really well. Break the eggs in a bowl then to that, add water but if you want the heat to add two tablespoons of hot sauce then whisk it. To season the chicken, in a small bowl, mix cayenne, garlic powder, onion powder, and salt then spread out the chicken pieces and put the spices on each piece then run that in.
Turn the pieces over and rub the spices on the other side as well. Place a pan over medium-high heat and add oil, meanwhile, start coating the chicken. You will need te flour mixture, the egg mixture and bread crumbs, take a piece of chicken and put it in the flour, it should be completely covered in flour, cover the other side then dip it in the egg mixture and let the excess drip off.
Place it back in the flour then onto the egg then coat with the bread crumbs, press the breadcrumbs onto the chicken so that they really stay on, and completely coats the chicken. Place the coated chicken piece on a plate and repeat with the rest of the pieces. Dip them in the hot oil in twos so that you do not overcrowd your pan, they will take about 5 minutes on each side to turn golden brown.
- ¾ cup( 90 g) all-purpose flour
- 2 ¼ (125 g) cups panko breadcrumbs
- 2 large eggs
- Garlic Powder, Onion Powder, Paprika and Cayenne powder
- Hot Sauce – 2 tablespoons (30 ml)
- Boneless skinless chicken thighs (or breasts) – 5 medium
- Vegetable Oil for frying
- You can use any part of the chicken that you want, washed them, and put them on paper towels. Pat them dry with paper towels.
- Pound the chicken into thin pieces, put one piece of chicken in the middle, and put another piece of plastic wrap on top. You can use a meat mallet to pound the chicken
- To season the flour. ½ tsp onion powder, ½ tsp garlic powder, ½ tsp chili powder, this is where you would add 1 tsp if you want it very spicy. ½ tsp paprika and ¾ tsp salt. Mix that really well.
- To the eggs, add ½ tsp salt with 2 tbsp of hot sauce, whisk it.
- For seasoning the chicken, you will need 1 tsp cayenne, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt. Use 2 tsp cayenne if you want more heat. Mix that up then spread out the chicken pieces and put the spices on each piece and rub it in.
- Take a piece of chicken and put it in the flour, it should be completely covered in flour then turn it over and coat the other side and shake off the excess and dip it in the egg.
- Let the excess drip off then put it back in the flour, then egg again, let the excess drip off, and put the chicken into the breadcrumbs.
- Shake off the excess and put it on a plate then start frying them in batches, do not overcrowd your pan, they should take about 5 minutes on each side.
- Remove from oil once they are golden brown and serve right away with sauce.