Friday, October 21, 2011

Michelle's Fried Chicken Cutlets

So, tonight I made another of Justin's favorites.  He loves to order Buffalo chicken sandwiches from Chili's so I told him that I could make one just as good last year (which reminded me of Eddie Murphy's McDonald's hamburger stand-up, if you've seen it, at this point you're laughing right along with me and if you've never seen it, I'm sorry, just skip this part).

So I have been making these fried chicken cutlets for the last year now and they are great.  You can eat them on a sandwich or with mashed potatoes and gravy or just by themselves dipped in Ranch dressing.

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Here's what you need.

2 pounds boneless skinless chicken breasts
1 cup flour
1 Tbl. Ranch dressing dry mix
1 tsp. salt
1/2 tsp. pepper
3 eggs
1/4 cup buttermilk, optional
1-1/2 cup Italian seasoned bread crumbs
1 cup grated Parmesan
Vegetable or Canola oil for frying

In three separate dishes, place in the first one the flour, ranch dressing mix, salt, pepper, and mix well.

In the middle one place the eggs and buttermilk, mix together.  In the last one place the bread crumbs and Parmesan, mix well.  Set aside.
Place one breast at a time into a resealable plastic bag and using a meat tenderizer, or rolling pin, pound the breast into a piece 1/4" thick.  Repeat with all the chicken breasts.
After you have all the pieces flattened to 1/4" thick, dredge them in the flour mixture making sure to thoroughly coat both sides.
Then the egg mixture.  Then finally the bread crumb mixture.
Set aside until all are coated.
Heat 1" deep oil in a large (at least 12") frying pan over Med-Hi until the end of a wooden spoon starts to bubble around it.  Or it just feels hot enough when you hold your hand above the pan.
Fry two pieces at a time so as not to overcrowd the pan.  Be careful, the oil is HOT.
5 - 6 minutes per side until a golden brown.  Transfer to a baking sheet with a cooling rack in it so that the chicken doesn't become soggy and place in a 200 degree oven until ready to serve.

Here's the handy printable - Fried Chicken Cutletts

Easy Mashed Potatoes:

4 large russet potatoes (even though the picture only shows two)
1 cup milk or 1/2 & 1/2, warmed
1/2 cup cheese, I like to use a mixed Italian blend
1/4 cup butter
1 tsp. salt
1/2 tsp. pepper

Peel and cube potatoes into 1-1/2" pieces, place in a stockpot and cover with cold water and a lid.  Bring to boil, reduce to simmer and cook for about 15 - 20 minutes, until fork tender.
Now for the best part....
I suggest every cook invest in a potato ricer or food mill, and if you don't know what one is, it's like something you would use to make play dough hair with.

When the potatoes are cooked until fork tender pour them into a colander and let them set for a minute,  setting the pot aside to use later.  Then using the potato ricer put all the potato pieces through it and into the hot pot they came out of.
When you are done you should have a mound of fluffy potato goodness.
Add the milk, butter, salt, pepper, and cheese and just stir until combined.
Keep on a burner over low, covered with a lid until ready to serve.

Here's the handy printable - Mashed Potatoes

And for those of you who like gravy on your mashed potatoes and fried chicken, here is a very easy, yummy recipe.

Start by pouring out all the oil and drippings that you fried the chicken in into a bowl.  Add about 4 Tablespoons of just the oil back into the skillet and add the same amount of flour.  Cook over medium heat, stirring to combine and cook for a minute or two.  This will be what thickens the gravy.
 Add about 2 cups milk and cook over medium until the consistency is the right thickness, adding milk or cooking longer to get it right.
Salt and Pepper to taste.  Serve over warm potatoes and chicken.

Here are the two ways I serve this dish.  The first one is the buffalo chicken sandwich using a bottled buffalo chicken sauce I get at the store (I use Franks Hot Wing sauce).  And the second plate is the traditional way.
Serves 4 - 6 


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