Twice Fried Chicken Cutlets

How to Make Twice Fried Chicken Cutlets

1. 1

   Step 1: Prep and season the cutlets

   Slice each breast horizontally into two thinner cutlets if needed and place between plastic wrap. Pound gently with a rolling pin or meat mallet to an even 1/3-inch thickness. Season both sides lightly with kosher salt and freshly ground black pepper and set aside while you prepare coatings.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts (about 1 1/2 lb / 680 g), halved horizontally into cutlets and pounded to 1/3 inch
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make the dry dredge

   In a shallow bowl or plate, whisk together the all-purpose flour and cornstarch until evenly combined. The cornstarch helps create an extra-crispy initial crust and improves adhesion for the chip layer.

   For this step

   • 1 cupAll-purpose flour
   • 1/4 cupCornstarch
   
3. 3

   Step 3: Whisk the egg wash

   In a separate shallow dish beat the eggs with the milk until smooth. This wet layer will glue the flour to the chip-panko crust and help produce a uniform coating.

   For this step

   • 2 largeLarge eggs
   • 1/4 cupMilk
   
4. 4

   Step 4: Prepare the potato-chip crumb mixture

   Place the potato chips in a resealable bag and crush to coarse crumbs (small chunks are good for texture) or pulse briefly in a food processor. Combine the crushed chips and panko in a wide shallow dish and press a few test crumbs together to check adhesion.

   For this step

   • 2 cupsPlain potato chips, crushed (use sturdy salted chips)
   • 1 cupPanko breadcrumbs
   
5. 5

   Step 5: Dredge, first fry (cook through)

   Working one cutlet at a time: lightly dredge in the flour-cornstarch mix, shake off excess, dip into the egg wash, then press firmly into the chip-panko mixture to coat both sides. Heat oil in a large skillet over medium-low to medium heat (aim for about 325°F / 160°C if using a thermometer) so the cutlets cook through without burning the crust. Fry 3–4 minutes per side until pale golden and the internal temperature reaches about 155–160°F (68–71°C); transfer to a wire rack to rest.

   For this step

   • 1 1/2 cupsNeutral oil for frying (vegetable, canola or peanut)
   
6. 6

   Step 6: Second fry for extra crunch and serve

   Raise heat to medium-high (about 375°F / 190°C). Re-fry each cutlet 30–60 seconds per side until deeply golden and crackling—this quick blast crisps the chip crust without overcooking the meat. Drain briefly on a wire rack, rest 2–3 minutes, then slice or serve whole with lemon wedges or your favorite sauce.
   

1. Slice each breast horizontally into two thinner cutlets if needed and place between plastic wrap. Pound gently with a rolling pin or meat mallet to an even 1/3-inch thickness. Season both sides lightly with kosher salt and freshly ground black pepper and set aside while you prepare coatings.
2. In a shallow bowl or plate, whisk together the all-purpose flour and cornstarch until evenly combined. The cornstarch helps create an extra-crispy initial crust and improves adhesion for the chip layer.
3. In a separate shallow dish beat the eggs with the milk until smooth. This wet layer will glue the flour to the chip-panko crust and help produce a uniform coating.
4. Place the potato chips in a resealable bag and crush to coarse crumbs (small chunks are good for texture) or pulse briefly in a food processor. Combine the crushed chips and panko in a wide shallow dish and press a few test crumbs together to check adhesion.
5. Working one cutlet at a time: lightly dredge in the flour-cornstarch mix, shake off excess, dip into the egg wash, then press firmly into the chip-panko mixture to coat both sides. Heat oil in a large skillet over medium-low to medium heat (aim for about 325°F / 160°C if using a thermometer) so the cutlets cook through without burning the crust. Fry 3–4 minutes per side until pale golden and the internal temperature reaches about 155–160°F (68–71°C); transfer to a wire rack to rest.
6. Raise heat to medium-high (about 375°F / 190°C). Re-fry each cutlet 30–60 seconds per side until deeply golden and crackling—this quick blast crisps the chip crust without overcooking the meat. Drain briefly on a wire rack, rest 2–3 minutes, then slice or serve whole with lemon wedges or your favorite sauce.