Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb chicken cutlets (or 2 large breasts halved and pounded thin)
- 1 cup buttermilk + 1 tbsp hot sauce, 1 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika
- 1 1/2 cups all-purpose flour + 1/2 cup cornstarch
- 2 tsp kosher salt, 2 tsp paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp baking powder
- 3–4 cups neutral oil (peanut, canola) for frying
- For gravy: 3 tbsp drippings, 3 tbsp flour, 1 3/4 cups chicken broth, 1/2 cup whole milk, 1 tsp black pepper, 1/2 tsp kosher salt, 1/2 tsp Worcestershire
- Buttery corn: 4 cups corn, 3 tbsp butter, salt, pepper, chives
- Tangy slaw: 4 cups shredded cabbage, 1 carrot, 1/4 red onion, 1/3 cup mayo, 2 tbsp apple cider vinegar, 1 tsp Dijon, 1 tsp sugar, 1/4 tsp celery seed, salt, pepper
Do This
- 1. Pound chicken to 1/4 inch; marinate 30 minutes in buttermilk, hot sauce, and spices.
- 2. Mix dredge. Double-dredge: flour mix → buttermilk → flour mix. Rest coated cutlets 10 minutes.
- 3. Heat 1 inch oil to 350°F in a heavy 12-inch skillet.
- 4. Fry cutlets 2–3 minutes per side until deep golden and 165°F; drain on a rack and salt.
- 5. Gravy: keep 3 tbsp drippings, whisk in 3 tbsp flour, cook 1–2 minutes. Whisk in broth, then milk; simmer to thicken. Season.
- 6. Corn: sauté kernels in butter 4–5 minutes; season and finish with chives.
- 7. Slaw: whisk dressing; toss with cabbage, carrot, red onion; chill 10 minutes. Serve with cutlets and gravy.
Why You’ll Love This Recipe
- Crispy, craggy crust from a smart double-dredge with flour and cornstarch.
- Buttermilk marinade keeps thin cutlets tender and flavorful.
- Cozy pan gravy made right in the skillet from the drippings.
- Complete plate: golden chicken, buttery corn, and a bright, tangy slaw.
Grocery List
- Produce: Green cabbage, carrot, red onion, chives or parsley, corn kernels (fresh or frozen)
- Dairy: Buttermilk, whole milk, unsalted butter, mayonnaise
- Pantry: Boneless skinless chicken breasts or cutlets, all-purpose flour, cornstarch, neutral oil, chicken broth, apple cider vinegar, Dijon mustard, hot sauce, Worcestershire, sugar or honey, kosher salt, black pepper, garlic powder, onion powder, paprika, cayenne, celery seed, baking powder (optional)
Full Ingredients
Chicken Cutlets & Buttermilk Marinade
- 1.5 lb boneless, skinless chicken cutlets (or 2 large chicken breasts halved horizontally to make 4 cutlets)
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sweet paprika
Seasoned Flour Dredge
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 cup cornstarch (60 g)
- 2 tsp kosher salt
- 2 tsp sweet paprika
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp baking powder (optional, for extra lift)
For Frying
- 3–4 cups neutral oil (peanut, canola, or vegetable), enough for 1 inch depth in a 12-inch skillet
Pan Gravy from Drippings
- 3 tbsp reserved frying drippings (top up with butter if needed)
- 3 tbsp all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup whole milk (or half-and-half)
- 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/2 tsp Worcestershire sauce
- Pinch of sugar (optional, balances saltiness)
Buttery Corn
- 4 cups corn kernels (from about 5 ears or a 20 oz bag frozen)
- 3 tbsp unsalted butter
- 1/4 tsp kosher salt, or to taste
- 1/8 tsp black pepper
- 1/4 tsp sugar (optional, for fresh corn)
- 1 tbsp chopped fresh chives or parsley
Quick Tangy Slaw
- 4 cups finely shredded green cabbage (about 1/2 small head)
- 1 medium carrot, grated
- 1/4 small red onion, very thinly sliced
- 1/3 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar or honey
- 1/4 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Prepare and pound the cutlets
For breasts: split each horizontally to make 4 thin pieces. Place between sheets of plastic or parchment and gently pound to 1/4 inch thickness using a meat mallet or rolling pin. Pat dry and set aside.
Step 2: Marinate in buttermilk
Whisk buttermilk, hot sauce, salt, garlic powder, onion powder, and paprika in a bowl. Add chicken, turning to coat. Cover and refrigerate for 30 minutes (up to 8 hours for maximum tenderness). Reserve the marinade for the double-dredge.
Step 3: Mix the seasoned flour and set up dredging
In a shallow dish, combine flour, cornstarch, salt, paprika, black pepper, garlic powder, onion powder, cayenne, and baking powder. Remove chicken, letting excess buttermilk drip off. Dredge in flour mix, dip back into the buttermilk, then dredge again, pressing to form a craggy, even coat. Set on a wire rack for 10 minutes so the coating adheres.
Step 4: Heat the oil
In a heavy 12-inch skillet (cast iron preferred), pour in 1 inch of oil and heat to 350°F over medium-high heat. Use a thermometer; steady frying between 325–350°F is key for crispness without greasiness.
Step 5: Fry the cutlets
Fry 2–3 minutes per side, until deep golden brown and the thickest part reaches 165°F. Do not overcrowd; work in batches. Transfer to a clean rack set over a sheet pan and season with a pinch of salt. Keep warm in a 200°F oven while you make the gravy.
Step 6: Make the pan gravy
Carefully pour off all but 3 tbsp of drippings from the skillet. Over medium heat, whisk in 3 tbsp flour and cook 1–2 minutes, scraping up browned bits. Slowly whisk in chicken broth until smooth, then the milk. Simmer 3–5 minutes until silky and nappe consistency. Season with salt, pepper, Worcestershire, and a pinch of sugar if desired. Keep warm on low.
Step 7: Cook the buttery corn
In a separate skillet, melt butter over medium heat. Add corn, salt, and pepper (and sugar if using). Sauté 4–5 minutes (frozen: 6–7 minutes) until hot and glossy. Stir in chopped chives or parsley and remove from heat.
Step 8: Toss the quick tangy slaw and serve
Whisk mayo, cider vinegar, Dijon, sugar, celery seed, salt, and pepper in a large bowl. Add cabbage, carrot, and red onion; toss to coat. Let stand 10 minutes to lightly wilt. Plate the crispy chicken cutlets, spoon over warm pan gravy, and serve with buttery corn and tangy slaw.
Pro Tips
- Thickness matters: 1/4 inch cutlets cook fast and stay juicy.
- For extra crunch, rest the dredged cutlets 10 minutes so the coating hydrates and clings.
- Cornstarch plus a touch of baking powder creates a craggy, ultra-crisp crust.
- Mind the oil temp. Let it recover between batches to keep the coating light, not greasy.
- Season as you go: a pinch of salt on the hot fried chicken brightens the flavor.
Variations
- Spicy kick: Add 1–2 tsp cayenne to the dredge and a dash more hot sauce to the marinade. Serve with extra black pepper in the gravy.
- Oven/Air-Fryer method: Spray double-dredged cutlets with oil. Bake at 425°F on a wire rack over a sheet pan for 14–18 minutes, flipping once, or air-fry at 390°F for 10–12 minutes. Make the gravy with 3 tbsp butter instead of drippings.
- Southwest twist: Swap paprika for 2 tsp chili powder and add lime juice to the slaw; stir a spoonful of chopped green chilies into the corn.
Storage & Make-Ahead
Marinate chicken up to 8 hours ahead. Mix the flour dredge up to 3 days in advance and store airtight. Leftover fried cutlets keep 3–4 days refrigerated; re-crisp in a 400°F oven or 375°F air fryer for 8–10 minutes. Gravy keeps 3 days; reheat gently, whisking in a splash of milk or broth. Buttery corn holds well for 3 days. Slaw is best within 24 hours; hold dressing and veggies separately if making ahead, then toss 30 minutes before serving.
Nutrition (per serving)
Approx. 930 calories; 44 g protein; 59 g carbohydrates; 56 g fat; 8 g fiber; 1,550 mg sodium. Nutrition will vary based on oil absorption and exact portion sizes.
