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, then place plastic wrap on your counter, place the chicken on it, and cover it with another wrap.
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, chilli powder, paprika, and salt, then mix that really well.
Break the eggs in a bowl, then add water, but if you want, you can 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 the 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, pressing the breadcrumbs onto the chicken so that they really stay on, completely coating 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.
Ingredients;
- 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
Instructions;
- You can use any part of the chicken that you want, wash 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 chilli 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, and 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, 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 the oil once they are golden brown and serve right away with the sauce.