Best 8 Oven Fried Chicken Breast Cutlets Recipes

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**Crispy Oven-Fried Chicken Breast Cutlets: A Healthier Alternative to Traditional Fried Chicken**

Crispy oven-fried chicken breast cutlets are a delicious and healthier alternative to traditional fried chicken. Made with simple ingredients like chicken breasts, eggs, flour, and seasonings, these cutlets are coated in a flavorful breading and baked until golden brown and juicy. They're perfect for a quick and easy weeknight meal, and they can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. This recipe also includes variations for air fryer and stovetop cooking methods, so you can choose the one that best suits your needs. Whether you're a fan of classic fried chicken or looking for a healthier option, these oven-fried chicken breast cutlets are sure to satisfy your cravings.

Let's cook with our recipes!

SIMPLE FRIED CHICKEN BREAST CUTLETS



Simple Fried Chicken Breast Cutlets image

These fried chicken breast cutlets are coated with seasoned flour and fried to perfection. The fried chicken breast cutlets are quick and easy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 9

1 large egg
3/4 cup milk
1 to 2 tablespoons hot sauce (such as Frank's Red Hot, Texas Pete, or Tabasco)
1 cup all-purpose flour
1 teaspoon Cajun seasoning (or a similar blend, preferably salt-free)
1 teaspoon salt (or 1/2 teaspoon if the seasoning contains salt)
1 teaspoon ground black pepper
Vegetable oil (or canola or peanut oil, for frying)
2 to 4 chicken breasts (boneless and skinless, 2 sliced in half longways or 4 small chicken breast halves slightly flattened)

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk the egg, milk, and hot sauce together.
  • In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
  • In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
  • When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
  • Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
  • Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
  • Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.

Nutrition Facts : Calories 515 kcal, Carbohydrate 27 g, Cholesterol 152 mg, Fiber 1 g, Protein 44 g, SaturatedFat 4 g, Sodium 480 mg, Sugar 3 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS



Crispy Juicy Oven-Fried Chicken Breasts image

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

Steps:

  • Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  • Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  • Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g

LOW-CAL OVEN FRIED CHICKEN CUTLETS



Low-Cal Oven Fried Chicken Cutlets image

I'm on a mission to slenderize some of my favorite foods. (ok so that I can slenderize myself too!) This is my own adaptation of something I saw on the Food Channel recently with Juan Carlos Cruz.

Provided by ladycook

Categories     Chicken

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

6 chicken breast tenders
1 whole egg
1 egg white
1 tablespoon water
1 cup Italian seasoned breadcrumbs
1 tablespoon locatelli cheese, grated
1 tablespoon fresh parsley, minced
nonstick cooking spray

Steps:

  • Pre-heat oven to 425 degrees.
  • Beat the egg and white together with the water well.
  • Mix well the bread crumbs, cheese, and parsely.
  • Line a cookie sheet with aluminum foil and lightly spray the surface.
  • Dip the chicken into the egg mixture, then dredge into the breadcrumb mixture so that it's well coated.
  • Place on cookie sheet. When all the chicken pieces are coated, lightly spray with the non-stick cooking spray.
  • Bake for about 20 minutes until just cooked through. (these will dry easily so try not to overcook).

Nutrition Facts : Calories 180.9, Fat 3.7, SaturatedFat 1, Cholesterol 62.4, Sodium 743.2, Carbohydrate 27.7, Fiber 2, Sugar 2.5, Protein 8.7

THE BEST CHICKEN CUTLETS



The Best Chicken Cutlets image

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

Steps:

  • Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
  • Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
  • Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
  • Beat the eggs with 1 tablespoon water in a second shallow dish.
  • Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
  • Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
  • Serve with lemon wedges, if desired.

OVEN FRIED CHICKEN BREAST CUTLETS



Oven Fried Chicken Breast Cutlets image

This recipe is one of my favorite comfort foods that is quick, easy, tasty, as well as healthy. It's from the April 04 issue of Southern Living. I like to use the even cook frozen chicken breasts from Sam's Club. Enjoy!

Provided by Melissa Spangler

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, melted
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup round buttery cracker crumb (about 44 crackers)
1/2 cup grated parmesan cheese
4 chicken cutlets (about 1 1/4 lbs)
chopped fresh parsley

Steps:

  • Stir together first 5 ingredients in a medium bowl. Combine cracker crumbs and cheese in a shallow bowl.
  • Dip chicken in butter mixture; dredge in cracker crumb mixture. Place on an aluminum foil-lined baking sheet.
  • Bake at 400 degrees for 25-30 minutes or until the chicken is brown and done. Garnish, if desired.

Nutrition Facts : Calories 370.9, Fat 27.2, SaturatedFat 16.8, Cholesterol 72, Sodium 586.4, Carbohydrate 24.2, Fiber 0.9, Sugar 0.3, Protein 7.9

BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 cups plain panko (Japanese breadcrumbs)
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
Coarse salt and pepper
4 large eggs
2 pounds chicken cutlets (about 10)
1/3 cup all-purpose flour

Steps:

  • Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
  • Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)

EASY OVEN-FRIED CHICKEN BREASTS



Easy Oven-Fried Chicken Breasts image

I'm too lazy to fry chicken the traditional way. I've experimented with chili powder, Greek seasoning etc. in place of the paprika or poultry seasoning. Try what you like.

Provided by Lisa1

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup Butter Flavor Crisco
1 cup flour
2 teaspoons paprika or 2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
4 skin-on bone-in chicken breasts

Steps:

  • Heat oven to 425 degrees.
  • Melt Crisco in a 13" x 9" baking pan.
  • Combine flour, paprika, salt and pepper in a bag.
  • Shake chicken pieces, one at a time, in bag to coat with flour mixture.
  • Place chicken skin side down in baking pan.
  • Bake, uncovered, 30 minutes.
  • Turn chicken.
  • Bake 30 minutes longer.

CRUNCHY OVEN-FRIED CHICKEN



Crunchy Oven-Fried Chicken image

This recipe is yummy and healthier than average fried chicken. It goes great with french fries, mashed potatoes, or coleslaw!

Provided by cremebrulee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 13h5m

Yield 8

Number Of Ingredients 13

2 pounds chicken cutlets
3 tablespoons minced garlic
2 tablespoons ground paprika
2 tablespoons freshly cracked black pepper
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh cilantro
2 teaspoons ground cloves
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon soul food seasoning
4 eggs
4 cups salted pretzels

Steps:

  • Place chicken cutlets in a large bowl. Season with garlic, paprika, pepper, thyme, cilantro, and cloves. Mix in buttermilk. Marinate in the refrigerator for at least 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  • Mix flour, onion powder, and soul food seasoning together in a bowl. Beat eggs together in another bowl. Pulse pretzels in a food processor until finely crushed. Pour into a shallow bowl.
  • Lift chicken cutlets out of the marinade, letting excess drip back into the bowl. Dip chicken cutlets in flour, then in eggs and crushed pretzels. Transfer to the prepared baking sheet. Discard marinade.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 64.2 g, Cholesterol 148.9 mg, Fat 7.7 g, Fiber 3.7 g, Protein 36.2 g, SaturatedFat 2.2 g, Sodium 1055.1 mg, Sugar 3.7 g

Tips:

- Use boneless, skinless chicken breasts for a healthier version of fried chicken. - Tenderize the chicken breasts by pounding them with a meat mallet or rolling them out with a rolling pin. This will help them cook evenly and make them more tender. - Season the chicken breasts with a variety of spices and herbs, such as paprika, garlic powder, onion powder, thyme, and rosemary. This will give them a delicious flavor. - Use a light coating of flour on the chicken breasts before frying them. This will help them crisp up and brown. - Fry the chicken breasts in a large skillet over medium heat. Do not overcrowd the skillet, or the chicken will not cook evenly. - Cook the chicken breasts for 3-4 minutes per side, or until they are golden brown and cooked through. - Serve the chicken breasts with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Oven-fried chicken breast cutlets are a delicious and healthy way to enjoy fried chicken. They are easy to make and can be cooked in just 30 minutes. With their crispy coating and tender, juicy meat, these chicken cutlets are sure to be a hit with everyone at your table.

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