Empty My Fridge
Crispy Chicken Cutlets
Ingredients
- Chicken breast · boneless skinless1 lb
- Salt
- Black pepper · ground
- Flour½ cups
- Egg · beaten2
- Hot sauce1 tbsp
- Breadcrumb2 cups
- Avocado oil
Instructions
- Cut each chicken breast into 3 thin pieces: remove the tenderloin from the back first, then halve the rest horizontally. Season with salt and pepper.
- Put the flour, the beaten eggs with hot sauce, and the panko into three wide, shallow bowls. Season the flour and panko with 1/2 teaspoon salt.
- Dredge each piece in flour and shake off the excess. Dip in the egg, letting the excess drip off. Press into the panko, turning gently until fully coated. Set on a plate.
- Spray each piece with avocado oil spray.
- Air fry in a single layer at 375°F for 6 minutes, then at 400°F for 2-3 minutes more for browning. Cook in two batches.
- Check that the internal temperature reaches at least 165°F.
Summarized from Pinch of Yum's video. Watch it for the details.
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