Chicken cutlets are a quick and easy dinner staple in many households. Their thin, tender nature makes them perfect for breading and frying up into crispy, golden brown perfection. However, achieving that ideal delicate crunch on the outside while keeping the interior moist and juicy requires care and precision when it comes to oil usage
So how much oil should you use when frying up chicken cutlets? The ideal amount is approximately 1/4 to 1/2 inch of oil in your skillet or pan. This depth allows for even heat distribution, providing enough hot oil contact to create a crispy breaded coating while preventing the cutlet from absorbing excess grease.
Using too little oil can lead to uneven cooking, pale breading, and chicken that sticks to the pan. Too much oil will make your cutlets oily and soggy Finding that perfect balance takes some finesse, but with a few simple tricks, you’ll be serving up restaurant-quality crispy chicken cutlets in no time
Step-by-Step Guide to Using the Right Amount of Oil for Chicken Cutlets
1. Select the Appropriate Pan
Choose a heavy skillet or frying pan that will allow you to add enough oil to reach the ideal 1/4 to 1/2 inch depth. The surface of the pan should be large enough to cook multiple cutlets without overcrowding, which can lead to steaming instead of frying. Nonstick pans are ideal as the chicken won’t stick when the oil is at the proper temperature.
2. Preheat Your Oil Properly
Pour your frying oil of choice into your pan – vegetable, canola, peanut, or avocado oils are all good choices due to their high smoke points. Heat the oil over medium-high heat until it shimmers and appears to move freely in the pan.
Use a cooking thermometer to verify it has reached the target hot oil temperature of 350-375°F. The oil must be thoroughly heated before adding the chicken to prevent sticking, ensure proper browning, and seal in juices.
3. Carefully Add Your Chicken Cutlets
Gently place each breaded cutlet into the hot oil without overcrowding the pan. The cutlets should sizzle vigorously upon contact. If they don’t, allow a minute or two for the oil to reheat then try again.
Fry in batches if needed to avoid crowding. The hot oil should come about halfway up the sides of the chicken. If it doesn’t seem like enough, you can carefully add more heated oil to reach the desired depth.
4. Fry Properly and Remove Carefully
Fry for 3-5 minutes per side, adjusting time based on thickness. The cutlets will turn opaque and the breading will set, transforming into a crispy golden crust. Use tongs to carefully flip the cutlets over to fry both sides evenly.
Once cooked through, remove the cutlets from the oil and allow excess oil to drain off on a wire rack or paper towel-lined plate. Season with salt and pepper to taste.
5. Maintain Proper Oil Temperature
Check that your oil is maintaining the ideal 350-375°F temperature throughout the frying process. The temperature may drop slightly when you add the chicken. Adjust the heat to compensate and recheck the temp periodically. Proper oil heat is crucial for even cooking and optimum crispiness.
Oil Depth Explained
Shallow Frying (1/4 inch oil)
- Best for thin, boneless cutlets
- Allows just enough oil contact to crisp the breading
- Keeps total oil absorption to a minimum
Medium-Depth Frying (1/2 inch oil)
- Provides additional oil to crisp up thicker, bone-in cutlets
- Prevents leaner cuts like chicken breast from drying out
- Requires more oil overall for greater pan coverage
Deep Frying (2+ inches oil)
- Essential for heavily breaded cuts and whole pieces
- Allows chicken to cook evenly when fully submerged
- Can lead to excessive greasiness
- Requires larger pots, more oil, and fryer safety knowledge
No matter what depth you use, always watch carefully to prevent burning or undercooking. The sizzle and bubble activity, golden color, and internal doneness temperature are the best indicators for when your cutlets are perfectly done.
Tips for Achieving the Perfect Crispy Chicken Cutlets
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Pound chicken breasts thin and even in thickness to promote quick, uniform cooking.
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Allow breaded cutlets to rest 5-10 minutes before frying so the coating adheres properly.
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Choose a high smoke point neutral oil like vegetable or canola for maximum crispness.
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Add spices like paprika, garlic powder, cayenne, or oregano to your breading or flour for extra flavor.
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Use an instant-read thermometer to check for an internal temperature of 165°F.
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Let fried cutlets drain on a wire rack rather than paper towels to maintain crispy texture.
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Work in small batches and don’t overcrowd the pan when frying multiple cutlets.
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Adjust heat as needed to return oil to the proper temperature after adding chicken.
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Combine avocado or olive oil with canola or vegetable oil to get the best of both worlds – flavor and frying performance!
With the proper prep, setup, frying technique, and oil quantity, soon you’ll be serving restaurant-caliber crispy chicken cutlets to rave reviews at home. Just be sure to keep an eye on the oil depth, temperature, and browning to nail the texture on your cutlets every time. Now grab your favorite breading and fry up a batch tonight! Crispy crunch awaits.
Smell of each oil
I wasnt planning on having this be a category in the blog but the very first thing I noticed was the smell of the oil as the pan heated. Im so used to the smell of canola oil that when I started smelling the avocado oil, I was pleasantly surprised.
I did everything here in alphabetical order so that it would be easy to track everything on video. So, I started with avocado oil. I had never fried cutlets in avocado oil. The very first thing I noticed was the smell. The avocado oil smelled sweet and nutty. It was really delightful. It shimmered so perfectly in the pan. You could see it evenly across the pan. As it sat in the pan it slightly yellowed while it was heating up. The fragrance of the avocado oil was definitely my favorite.
It might have been because I had just smelled the avocado oil, but the canola oil just smelled…BAD. The only scent I can relate it to is the smell of a fryer. It was bad in comparison. Obviously, canola oil doesnt smell “bad.” It didnt have the delightful scent that the avocado oil did. It just smelled like oil. The canola oil smell was my least favorite. Also, when watching the canola oil shimmer, it got slightly cloudy and wasnt shimmering evenly across the pan.
The olive oil was a bit different. It smelled almost a bit fruity or sweet. Maybe even a bit tangy. It definitely had a nice smell to it. You could smell the olives. It was a really refreshing smell, I just preferred the nutty avocado scent.
Texture of each cutlet
One of the most important factors in my mind was texture when deciding what oil to fry chicken cutlets in. Were they fried evenly, how did the chicken cook, etc?
Avocado oil won this category again! The cutlets were perfectly cooked and completely evenly fried. The inside did not take on that shredded look of overcooked chicken. The avocado oil definitely “cooked” the cutlet the best.
Third place again was the canola oil. The cutlets were unevenly fried. Some of the cutlets had to be slightly overcooked because half the cutlet wasnt cooking at the same rate the other half was. The texture inside some of the canola oil cutlets was just slightly different than the avocado oil. Almost a bit chewier.
The olive oil took second place here. The cutlets werent perfectly even, but they were close enough. The texture of the chicken was close to that of the avocado oil cutlets. They were overall, a great texture, evenly cooked through, just could have been fried slightly darker in certain areas.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
How much oil to use when making chicken cutlets?
To make enough cutlets for 4 people you’ll need about 1 cup of oil. If you’re doing them in the oven you’ll need less oil plus an oil spray.
How much oil do you use to cook chicken?
Heat 2 tablespoons canola oil in a 10-inch or larger skillet over medium-high heat until shimmering, about 3 minutes. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to evenly distribute the oil.
How much oil does a chicken cutlet absorb?
In terms of the oil absorption of various foods, all fried foods are going to absorb some oil, usually between 8-25% the weight of the food being fried. You’re right in that the temperature of the oil does affect the amount of oil absorbed.
Which oil is best for frying chicken cutlets?
Examples of oils with a high smoke point that are suitable for frying chicken cutlets include vegetable, canola, peanut, and sunflower oil. Additionally, the oil’s flavor should complement the seasoning of the chicken, enhancing its taste rather than overpowering it.
How long do you deep fry chicken cutlets?
To deep-fry the breaded cutlets, heat a pot of oil to anywhere between 350 and 375 F. (Be sure to choose an oil with a high smoke point, like avocado, vegetable, or peanut oil.) Cook the chicken for about 10 minutes until the outside is golden brown and crispy and the inside is no longer pink and raw-looking.
How do you cook breaded chicken cutlets?
Place the breaded chicken cutlets on a sheet pan then heat the oil. Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp. Once cooked through, remove from the oil and allow to drain on kitchen paper.
How do you cook chicken cutlets in a crock pot?
Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp. Once cooked through, remove from the oil and allow to drain on kitchen paper. Slice and serve with lemon wedges and your preferred side dishes.
Should chicken cutlets be refrigerated?
Freezing is advisable since it’ll prevent the crumb coating from getting soggy. If you’ll be cooking the chicken later in the day, you can refrigerate the breaded raw cutlets, but don’t let them sit for longer than 24 hours.
Can you freeze chicken cutlets?
You can freeze the chicken cutlets in the same way and keep in the freezer for up to 3 months. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer or a hot oven until crisp. Breaded chicken is great with a variety of side dishes.