Chicharron-Breaded Chicken Cutlets

Serves 1
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Directions

  1. 1Flatten chicken tenders using a rolling pin, placing them under plastic wrap to prevent tearing and ensure even thickness.
  2. 2Season the flattened chicken tenders with a teaspoon of salt and a pinch of garlic powder on both sides.
  3. 3Smash plain chicharron in its bag using a rolling pin until it becomes fairly powdery. Poke a small hole in the bag to release air and make smashing easier.
  4. 4Pour the smashed chicharron into a bowl and add Italian seasoning, paprika, garlic powder, and salt. Mix well to combine.
  5. 5Prepare the breading station: In one bowl, put flour seasoned with salt and garlic powder. In another bowl, whisk eggs with a little salt. In a third bowl, place the seasoned chicharron breading.
  6. 6Dredge each chicken tender in the seasoned flour, ensuring it's fully coated.
  7. 7Dip the floured chicken tender into the whisked eggs, making sure it's completely covered.
  8. 8Finally, coat the chicken tender generously with the chicharron breading, pressing gently to adhere.
  9. 9Heat oil in a cast iron skillet to around 375 degrees Fahrenheit.
  10. 10Carefully place the breaded chicken cutlets into the hot oil and fry until golden and crispy on both sides.
  11. 11Once cooked, remove the chicken cutlets and place them on a wire rack to drain excess oil.
  12. 12Serve the chicken cutlets with a lemon wedge and grate some lemon zest over them for added freshness.

Ingredients

  • Chicken tenders
  • 1 teaspoon Salt
  • 1 pinch Garlic powder
  • 1 bag Plain chicharron
  • Italian seasoning
  • Paprika
  • Garlic powder
  • Salt
  • Flour
  • Salt
  • Garlic powder
  • 2 Eggs
  • Salt
  • Oil
  • Lemon

Equipment

Rolling pinCast iron skilletTongsGrater

Tips

  • Use plain chicharron so you can customize the seasoning.
  • Start with the oil a bit hotter than intended (around 375 degrees Fahrenheit) to account for the temperature drop when adding the chicken cutlets.
  • Flatten the chicken tenders evenly with a rolling pin to ensure even cooking and preserve their shape.
  • Poking a small hole in the chicharron bag before smashing releases air, making it easier to crush.