i’m shocked as shit how well it turned out, lol. i’ve tried butterflying open chicken breasts before, breading and frying for things like chicken parm, but i never documented how i did it, so it’s always stressful, but i documented the whole thing this time. this came out crispy af.
butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
Looks perfect
i’m shocked as shit how well it turned out, lol. i’ve tried butterflying open chicken breasts before, breading and frying for things like chicken parm, but i never documented how i did it, so it’s always stressful, but i documented the whole thing this time. this came out crispy af.
Recipe? Pleeeeeeeease.
katsu : https://www.justonecookbook.com/chicken-katsu/
curry sauce (i used keens) : https://www.saucefanatic.com/easy-curry-sauce/#recipe
butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
t. chef