Golden, Crunchy Chicken Cutlets With A Savory Ranch Seasoning That’s Crispy On The Outside And Juicy On The Inside – A Family Favorite!
These Extra Crispy Ranch Chicken Cutlets are a game-changer! I decided to make them because I wanted a way to elevate the classic chicken cutlet, and what better way than adding the irresistible flavor of ranch seasoning? The coating is perfectly crispy, while the chicken inside stays tender and juicy.
The ranch seasoning brings a savory, herby kick that makes each bite so flavorful. My family loves these cutlets because they’re easy to make, absolutely delicious, and can be served with anything from mashed potatoes to a simple side salad. Whether for a weeknight dinner or a weekend meal, these crispy chicken cutlets always hit the spot!
Questions I Often Get Asked About This Recipe
Q: Can I use chicken breasts instead of cutlets?
A: Yes! If you don’t have cutlets, you can use whole chicken breasts. Just be sure to pound them to an even thickness for consistent cooking.
Q: Can I make these chicken cutlets ahead of time?
A: Yes, you can prep the cutlets and store them in the refrigerator for up to a few hours before frying them. For a make-ahead option, you can also freeze them after breading and fry them straight from the freezer.
Q: How can I make these cutlets spicier?
A: If you like a bit of heat, you can add cayenne pepper or chili powder to the ranch seasoning mix. You could also serve the cutlets with a spicy dipping sauce.
Q: Can I bake these instead of frying them?
A: Yes, you can bake the breaded chicken cutlets at 400°F (200°C) for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). While they won’t be as crispy as fried, they’ll still be delicious!
Q: Can I use a different seasoning mix instead of ranch?
A: Absolutely! You can substitute the ranch seasoning for other spice mixes like Italian seasoning, Cajun seasoning, or even garlic powder and onion powder for a different flavor profile.
What You Need to Make Extra Crispy Ranch Chicken Cutlets
For the Chicken Cutlets:
- 4 boneless, skinless chicken cutlets (or chicken breasts pounded to 1/2-inch thickness)
- 1 cup all-purpose flour
- 1 tablespoon ranch seasoning mix (store-bought or homemade)
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil for frying
How to Make Extra Crispy Ranch Chicken Cutlets
1. Prepare the breading stations:
In one shallow dish, combine the flour and ranch seasoning mix. In another shallow dish, beat the eggs. In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese.
2. Bread the chicken cutlets:
Season the chicken cutlets with a little salt and pepper. Dredge each cutlet in the flour mixture, making sure it’s well-coated, then dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the cutlet in the breadcrumb and Parmesan mixture, pressing lightly to make sure it sticks.
3. Heat the oil:
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (you can test it by dropping a small piece of breadcrumb into the oil – it should sizzle immediately), it’s time to fry the chicken.
4. Fry the chicken cutlets:
Carefully add the breaded chicken cutlets to the hot oil, working in batches if necessary. Fry the cutlets for about 3-4 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C). Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
5. Serve:
Serve the crispy chicken cutlets with your favorite dipping sauce or alongside a simple salad, mashed potatoes, or roasted vegetables. Enjoy!
Tips
- For extra crunch: Use both panko breadcrumbs and regular breadcrumbs for a double layer of crispy coating.
- Don’t overcrowd the pan: If you’re frying in batches, be sure not to overcrowd the pan, as this will reduce the oil temperature and affect the crispiness.
- Add flavor variations: You can experiment with different seasoning blends to customize the flavor of the chicken cutlets – add garlic powder, paprika, or lemon zest for variety.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These chicken cutlets were amazing! The crispy coating is so crunchy, and the ranch seasoning gives it such a great flavor. My family devoured them!”
🌟🌟🌟🌟 Rachel T. – “I made these for dinner last night, and they were a hit! They were so easy to make and the perfect amount of crispy. I’ll definitely be making them again.”
🌟🌟🌟🌟🌟 Sophie W. – “The best crispy chicken cutlets I’ve ever made! The ranch flavor is spot on, and the panko gives the perfect crunch. A new family favorite for sure.”
🌟🌟🌟🌟 Emma B. – “These were so good and so simple! The ranch seasoning really adds a great savory flavor, and the chicken was so juicy. I loved the crispy texture!”
🌟🌟🌟🌟🌟 Jessica H. – “This recipe is a keeper! The chicken was perfectly crispy, and the ranch seasoning made it so flavorful. I paired it with mashed potatoes, and it was the perfect meal.”
Printable Recipe
Extra Crispy Ranch Chicken Cutlets
These Extra Crispy Ranch Chicken Cutlets are a delicious, savory treat with a crunchy breadcrumb coating and a flavorful ranch seasoning. Perfect for any family dinner or casual meal!
Ingredients
- For the Chicken Cutlets:
- 4 boneless, skinless chicken cutlets (or chicken breasts pounded to 1/2-inch thickness)
- 1 cup all-purpose flour
- 1 tablespoon ranch seasoning mix (store-bought or homemade)
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
1. Prepare the breading stations:
- In one shallow dish, combine the flour and ranch seasoning mix. In another shallow dish, beat the eggs. In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese.
2. Bread the chicken cutlets:
- Season the chicken cutlets with a little salt and pepper. Dredge each cutlet in the flour mixture, making sure it’s well-coated, then dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the cutlet in the breadcrumb and Parmesan mixture, pressing lightly to make sure it sticks.
3. Heat the oil:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (you can test it by dropping a small piece of breadcrumb into the oil – it should sizzle immediately), it’s time to fry the chicken.
4. Fry the chicken cutlets:
- Carefully add the breaded chicken cutlets to the hot oil, working in batches if necessary. Fry the cutlets for about 3-4 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C). Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
5. Serve:
- Serve the crispy chicken cutlets with your favorite dipping sauce or alongside a simple salad, mashed potatoes, or roasted vegetables. Enjoy!
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If You Enjoyed This Recipe, Please Share!
If you loved these Extra Crispy Ranch Chicken Cutlets, please share it with your friends and family! They’re a simple, delicious meal that everyone will love. Share it on social media and tag me – I’d love to see how your chicken cutlets turn out!
