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Crispy Chicken Cutlet (脆皮鸡扒)


Crispy Chicken Cutlet (脆皮鸡扒)

This dish typically features a chicken breast or thigh that's been breaded and fried to achieve a crunchy exterior while maintaining a juicy interior. It's a popular choice for those craving something crispy and savory.
Course Main Course
Cuisine Chinese


For the Chicken:

  • 4 boneless skinless chicken breasts (around 600-700g)
  • Salt and pepper to taste

For the Marinade:

  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 1 tablespoon olive oil

For the Breading:

  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cups breadcrumbs
  • 1 teaspoon paprika optional for color
  • Salt and pepper to taste

For Frying:

  • Vegetable oil for deep frying



  • Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.


  • In a bowl, combine garlic, lemon juice, and olive oil. Add the chicken breasts and ensure they are well coated. Marinate for at least 30 minutes.

Prepare Breading Station:

  • Place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with paprika, salt, and pepper in a third dish.

Bread the Chicken:

  • Dredge each chicken breast in flour, shaking off excess.
  • Dip into the beaten eggs, letting excess drip off.
  • Finally, coat well with breadcrumbs, pressing down to adhere.

Heat Oil:

  • Heat vegetable oil in a deep fryer or large deep skillet to 180°C (350°F).

Fry the Chicken:

  • Carefully place each breaded chicken breast into the hot oil.
  • Fry for about 5-7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 75°C (165°F).


  • Remove the chicken cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.


  • Serve hot with a side of your choice, like mashed potatoes, coleslaw, or a simple salad.

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