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Just Plain Good Golden Fried Chicken Cutlets

Just Plain Good Golden Fried Chicken Cutlets

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Good old Southern fried chicken is a favorite of my husband and me. This is an easy recipe to make and it’s just plain good, especially when served with cream gravy and mashed potatoes. I’ve also served this with Au Gratin potatoes and a veggie for a very good supper. The brining step makes this chicken so moist and tender and also pounding it thin helps it to cook much faster so it’s relatively easy and fast for a weeknight meal. Hope y’all enjoy!

Cook time: 20 Min
Prep time: 15 Min
Serves: 3 to 4


3 to 4 boneless, skinless chicken breasts
2 to 3 c water
1 to 2 Tbsp salt
3/4 c all-purpose flour
1/2 c buttermilk
Chef Paul Prudhomme’s Poultry Magic seasoning
pepper, to taste
canola oil, for frying


Tips: Depending on how thick your cutlets are, cooking time will need to be adjusted. Based on the thickness of our chicken, we found 6-7 minutes total was perfect.

1. In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.

2. After the chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4″ thick. If pieces are too large after pounding, you may cut them in half.

3. Sprinkle with Paul Prudhomme’s Poultry Magic Seasoning. Gently rub in and set aside.

4. In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.

5. Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.

6. Dredge chicken pieces in flour.

7. Dip in buttermilk.

8. Coat with remaining flour. You may need to use a little more flour.

9. Once the oil is hot, add chicken pieces and sprinkle them with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on the other side until golden brown and juices run clear.

10. Drain on paper towels and serve hot.

11. IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme’s Poultry Magic Seasoning Blend at the Food Lion stores. I’ve also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart sStore doesn’t carry this at all.

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