Crispy Fried Chicken Tender ‘Chicken Cutlet’ Recipe
A Crispy and Juicy Chicken Cutlet That Everyone Will Love
You might have heard about the craze for KFC’s chicken skin chips lately! But if you’re not a fan of chicken skin, or perhaps you enjoy fast-food chicken patties like Lotte Ria’s Z-Pai, this recipe is for you. Instead of chicken skin, we’re using tender chicken tenders, thinly pounded and fried to perfection, creating a dish that resembles a delicious pork cutlet. Prepare to be surprised: ‘This is chicken?!’ This recipe makes it easy to create crispy on the outside and juicy on the inside ‘Chicken Cutlets’ at home, perfect as a snack for kids or a savory accompaniment to drinks for adults.
Ingredients- 300g Chicken Tenders
- 1 cup Fried Chicken Mix (or seasoned flour)
- 1 cup Panko Breadcrumbs
- 1/2 packet Instant Noodle Soup Powder (Flavor Enhancer)
- 1 cup Cold Water
- A few ice cubes
- Vegetable Oil for frying
Cooking Instructions
Step 1
First, ensure your frozen chicken tenders are thawed before cooking. You can thaw them slowly in the refrigerator or speed up the process by soaking them in cold running water.
Step 2
To prevent the chicken tenders from becoming dry and tough when fried, we’ll tenderize them. Make several shallow cuts on the thicker side of each tender. Then, using the back of a knife or your hand, gently pound the chicken to flatten it thinly, similar to how meat is prepared for bulgogi. This even thickness ensures uniform cooking and a more tender result.
Step 3
In a bowl, combine the fried chicken mix with cold water and ice cubes. Mix until you have a batter with a thin, pourable consistency. Adding ice helps to keep the batter cold, which is key to achieving an extra crispy coating. The batter should be thin enough to drip smoothly off a spoon.
Step 4
Here’s a secret ingredient for enhanced flavor: instant noodle soup powder! This powder, often containing MSG, is known for its ability to elevate the taste of food. We’ll use about half a packet to boost the chicken’s savory notes. You can mix this directly into the batter or incorporate it into the breadcrumbs for added flavor.
Step 5
Lightly coat the flattened chicken tenders with the fried chicken mix. Ensure an even coating by gently shaking off any excess powder. This first layer of flour helps the wet batter adhere better.
Step 6
Next, dip the floured chicken tenders into the prepared batter, ensuring they are fully coated. Immediately lift them out, allowing any excess batter to drip off. Avoid a thick, gloopy coating.
Step 7
Now, press the panko breadcrumbs firmly onto the battered chicken tenders. Make sure the breadcrumbs adhere well all over to create a thick, crispy crust when fried. Gently press them on to ensure they stick securely.
Step 8
Prepare to fry. If using an air fryer, place the breaded chicken tenders in the basket. Spray generously with cooking oil. A light mist of oil will help achieve a beautifully golden and crispy finish.
Step 9
Air fry at 180°C (350°F) for 10 minutes. Then, flip the chicken tenders over and continue cooking. You’ll notice the chicken has shrunk slightly as it cooked. If you have smaller pieces that were fried in a pan, add them to the air fryer during the last 7 minutes of cooking at 180°C (350°F). (For pan-frying: Heat oil in a pan to 170-180°C (340-350°F) and fry until golden brown).
Step 10
Your crispy chicken tender ‘chicken cutlets’ are ready! Whether you use an air fryer or a frying pan, the result is wonderfully crispy on the outside and tender on the inside. Serve immediately, perhaps with your favorite dipping sauces like ketchup or mustard for an extra burst of flavor.
