Fried chicken cutlets are a delicious and easy meal that can be enjoyed by the whole family. However, knowing when the chicken is fully cooked can be tricky. Undercooked chicken poses health risks, while overcooked cutlets become dry and tough. So how do you know when a chicken cutlet is done frying to golden perfection?
Check the Internal Temperature
The most reliable way to ensure chicken cutlets are properly cooked is to check the internal temperature using a meat thermometer.
- Insert the thermometer probe into the thickest part of the cutlet, taking care not to hit bone.
- The temperature should reach 165°F (74°C) to ensure any bacteria are killed.
- Checking temperature guarantees the cutlets are fully cooked, not pink inside, and safe to eat.
Using a thermometer takes the guesswork out of determining doneness. Even if the cutlet looks golden brown on the outside, the inside may still be undercooked without reaching the proper internal temperature.
Look for Visual Cues
While thermometers are ideal, visual signs can also indicate when a chicken cutlet is cooked through
- Color: The surface should be golden brown. Pale or very light brown could mean undercooking.
- Breading: The breading should look crispy and browned, not soft or blonde.
- Firmness: Cutlets will spring back when pressed and not indent.
- Juices: Prick the cutlet with a fork. The juices should run clear, not pink.
Take the cutlet’s thickness into account. Thicker cutlets will need longer frying than very thin ones to cook through. Relying solely on look can lead to undercooking, so use visual cues as a guide along with other methods.
Do a Touch Test
An experienced cook can judge doneness by how the chicken cutlet feels when pressed.
- Raw cutlets will be soft and mushy.
- Undercooked cutlets will still be fairly soft.
- Perfectly cooked cutlets will spring back and feel firm.
- Overcooked cutlets will be tough and rubbery.
It takes practice to master the touch test. Use it in combination with the other techniques until you gain experience determining doneness by feel.
Pay Attention to Cook Times
While not as precise as thermometers, cook times provide a general guideline:
- Pound cutlets to an even 1⁄4-inch to 1⁄2-inch thickness. This promotes even frying.
- Fry for 2-3 minutes per side in oil at 350°F.
- Adjust time up or down slightly for thicker or thinner cutlets.
- Flipping once ensures both sides brown properly.
Following recommended fry times helps avoid under or overcooking. Be sure to use an instant-read thermometer or visual cues to double-check for doneness.
Let Cutlets Rest Before Serving
Once the cutlets reach the proper internal temperature, remove them from the oil and allow them to rest for 5 minutes before eating.
- As they rest, the temperature redistributes and becomes consistent throughout the meat.
- This helps ensure no cold spots with raw chicken remain.
- Resting also prevents dryness by allowing juices to absorb back into the meat.
After frying, resist the urge to immediately bite into the hot cutlets. Letting them rest completes the cooking process.
Common Frying Mistakes and How to Avoid Them
Frying chicken cutlets may seem simple, but there are a few common mistakes to look out for:
- Uneven thickness – Pound cutlets to uniform thickness so they fry evenly.
- Low oil temperature – Heat oil to 350°F. Cooler oil makes cutlets greasy.
- Overcrowding – Do not crowd the pan. Cook cutlets in batches for even frying.
- Flipping too much – Flip only once during cooking unless very thick. Excess flipping can dislodge the breading.
With some basic care and technique, you can avoid these pitfalls and enjoy perfectly fried chicken cutlets every time.
Tips for Crispy, Juicy Fried Chicken Cutlets
Achieving the ideal balance of crispy outside and tender, juicy interior when frying chicken cutlets is easy with these tips:
- Use boneless, skinless chicken breasts pounded to an even thickness.
- Season cutlets well with salt, pepper, herbs before breading.
- Set up a breading station – flour, egg wash, breadcrumbs.
- Ensure oil temperature stays consistent at 325°F – 350°F.
- Fry cutlets in batches without overcrowding the pan.
- Flip only once during frying.
- Use a thermometer to guarantee 165°F internal temperature.
- Let fried cutlets drain on a wire rack and rest before serving.
With the right prep, cooking method, and doneness checks, you’ll be rewarded with flavorful, golden fried chicken cutlets. Serve them on their own, in sandwiches, over salad, or however you enjoy chicken cutlets best. Crispy, juicy perfection is within reach with the techniques above. Dig in and enjoy!
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Easy Breaded Fried Chicken Cutlets Recipe
- 1 cup all-purpose flour (4 1/2 ounces; 130 g)
- 3 large eggs, beaten
- 1 cup panko bread crumbs (3 ounces; 85 g), roughly crushed by hand if very large
- 1 ounce grated Parmigiano-Reggiano cheese (about 1 cup; 30 g)
- 2 boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about 1/4-inch thick each
- 2 teaspoons Diamond Crystal kosher salt; plus more to finish after frying; for table salt, use half as much by volume
- Freshly ground black pepper
- Clarified butter or vegetable oil, for frying (about 1 to 1 1/2 cups; see note)
- 5-minute radicchio and watercress salad (optional)
- Lemon wedges, for serving (optional)
- Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
- Season both sides of chicken cutlets with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to a clean plate and repeat with remaining cutlets.
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Serious Eats / Vicky Wasik - Fill a large cast iron skillet with 1/4-inch clarified butter or frying oil. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking, about 375°F (190°C) on an instant-read thermometer.
- Using tongs or your fingers, gently lower cutlets into the hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjust heat as necessary for a steady, vigorous bubble, until the bottom side of cutlet is browned and crisp, 2 1/2 to 3 minutes. Flip cutlets and fry until other side is browned and crisp, 2 1/2 to 3 minutes longer. Transfer to a paper towel-lined plate or baking dish and season with salt right away. Repeat with remaining cutlets. Serve immediately with 5-minute radicchio and watercress salad and lemon wedges on the side, if desired.
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Serious Eats / Vicky Wasik
Special Equipment
Clarified butter will give the chicken the best possible flavor, but it requires more work and tends to be more expensive; oil is absolutely fine as a time- and cost-saving ingredient. If you do want to try clarified butter, follow the instructions here.
How to make PERFECT Chicken Cutlets
FAQ
How long do chicken cutlets take to fry?
How long are cooked chicken cutlets?
Key Takeaways: Fridge Shelf Life: Cooked chicken lasts 3–4 days in the fridge. This applies to chicken breasts, whole chickens (when portioned), and ground chicken. Freezer Storage: Cooked chicken can be frozen for 3–4 months.
How do you know if fried chicken is cooked?
Simply place your fried chicken on a wire cooling rack to cool! Place some paper towels below and wait for the extra fat to drip down on them. Not only will you detect when your chicken is thoroughly cooked, but you will also be able to prevent some of the more typical blunders that lead to a poorly fried dish.
How do I know if my chicken is cooked?
In general, there are a few methods we may employ to ensure that our chicken is thoroughly cooked and ready to eat. You can use a meat thermometer or one of the more time-consuming and labor-intensive methods. Examine the juices, for example, or the color of your food.
What color should chicken be when frying?
The chicken you’re frying should be a rich golden brown color. At the same time, it’s crispy. This is why, when frying, it is usually advisable to turn it over now and then and not to cook for more than fifteen minutes. Otherwise, you’ll end up with a sliver of coal in your frying pan!
How do you know if Chicken is overcooked?
If the chicken is undercooked, the meat usually feels jiggly and dense. It is also shiny-looking. If it is overcooked, its texture is hard and unappealing. A perfectly-cooked chicken has a juicy, melty, and firm texture, which you’ll learn to spot as you learn more about cooking chicken without a thermometer.
What happens if you fry chicken at a low temperature?
If we fry the meat at too low a temperature, the chicken will become leaden. And, of course, there is no crust! Another factor that contributes to no-crust fried chicken is paper towels. To be more specific, we use them to wipe the extra fat from our freshly cooked poultry!
What temperature should fried chicken be?
This useful instrument will make it simple to determine fried chicken’s temperature. All you have to do is put it in the bird and wait for the results! As you may be aware, the ideal temperature for frying chicken is 165 degrees Fahrenheit, 75 degrees Celsius, or more.