Ingredients
- Boneless, skinless chicken breasts: 2 large (about 1.5 lbs)
- All-purpose flour: 1 cup
- Paprika: 1 tablespoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Eggs: 2 large
- Panko bread crumbs: 2 cups
- Vegetable oil: 1 quart
- Hamburger buns: 4
Instructions
- Step 1: Cut chicken breasts in half horizontally to create thinner cutlets. Place between two sheets of plastic wrap and pound lightly to about 1/4 inch thickness.
- Step 2: In a shallow dish, combine flour, paprika, garlic powder, and onion powder. In a second shallow dish, whisk the eggs. In a third shallow dish, place the panko bread crumbs.
- Step 3: Dredge each chicken cutlet in the flour mixture, then dip in the beaten eggs, and finally coat generously with panko bread crumbs. Ensure the chicken is fully coated with each ingredient.
- Step 4: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place breaded chicken cutlets in the hot oil, being careful not to overcrowd the pan.
- Step 5: Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from skillet and place on a wire rack to drain excess oil.
- Step 6: Serve the crispy chicken cutlets immediately on hamburger buns with your favorite toppings (lettuce, tomato, mayonnaise, pickles).
Notes
- Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the cutlets in a 350°F oven or air fryer to maintain crispiness.
- Serve these sandwiches with a side of creamy coleslaw and crispy potato chips for a classic Southern meal.
- Don't skip pounding the chicken; thinner cutlets cook more evenly and are easier to eat on a bun.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American