These crispy, juicy, tender chicken cutlets are a bit of a marvel. I don’t know about you, but around my house crispy chicken is about the only thing we can all agree on. Television? No. Chicken cutlets? Yes.
1 ½lbs.chicken breastsbutterflied and sliced in half lengthwise
½cuptapioca starchyou can sub in ¼ cup cornstarch
½cupchickpea flouryou can sub almond flour or AP flour
1teaspoongarlic powder
Kosher salt
A few cracks of black pepper
2lemons
Avocado oil or olive oil
Season chicken with 1 ½ teaspoons salt and a few cracks of pepper.
Instructions
Set up your dredging station:
In a shallow bowl, whisk the eggs and water until a bit frothy.
In another shallow bowl, stir together your flour, garlic powder, and tapioca/cornstarch. Lay a sheet pan lined with paper towel or cooling rack next to your stove for chicken to rest once cooked.
Heat a large heavy skillet over medium heat and add your oil.
Dip each piece of chicken in the egg mixture, then flour and coat well. Pan fry the chicken, working in batches so as not to overcrowd the pan, until golden brown and cooked through, about 2-5 minutes per side depending on thickness. The chicken will release easily when it’s ready to turn. Transfer chicken to prepared sheet pan as they finish and sprinkle immediately with a pinch of salt.
Serve simply, topped with dressed arugula and a squeeze of lemon, with your favorite dipping sauce, or with a squeeze of lemon and your desired sides.