EverCrisp is a versatile breader and batter booster that will enhance your fried chicken cutlets without changing the flavor. It’s guaranteed to keep your fried foods crispy and crunchy for an extended period of time.
Ingredients
- 3 (8-ounce/225 g) boneless, skinless chicken breasts
- ½ cup (62.5 g) all-purpose flour
- 1½ teaspoons (5 g) salt
- 1½ teaspoons (1 g) black pepper
- 3 large eggs (170 g)
- 3 cups (148 g) panko bread crumbs
- ⅓ cup (31 g) EverCrisp
- 1 quart neutral-flavored oil
Equipment
- Meat tenderizer or mallet
- Fillet knife or utility knife
- 3 large, shallow bowls
- Large skillet
- Thermometer
Timing
Active time: 30 minutes
Total time: 40 minutes
Yield
3 (8-ounce) chicken cutlets
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Prepare the chicken.
3 (8-ounce/225 g) boneless, skinless chicken breasts
Pat the chicken dry with paper towels. This helps keep it from sliding around while you’re cutting it. Using a sharp knife, butterfly each chicken breast so it opens up like a book.
Place one chicken breast in a zip-top plastic bag. Using a meat tenderizer, pound the chicken until it is a uniform thickness throughout. Transfer to a plate or cutting board. Repeat with the remaining two chicken breasts.
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Bread the chicken.
½ cup (62.5 g) all-purpose flour
1½ teaspoons (5 g) salt
1½ teaspoons (1 g) black pepper
3 large eggs (170 g)
3 cups (148 g) panko bread crumbs
⅓ cup (31 g) EverCrispMix the flour, kosher salt, and black pepper in the first bowl. Crack the eggs into the second bowl and whisk them very well. Mix the bread crumbs and EverCrisp in the third bowl.
Dredge one chicken cutlet in the flour mixture and coat well on both sides. Pat it gently to remove any excess flour. Submerge the cutlet in the beaten egg until it is evenly coated, then let the excess drip off. Finally, place the cutlet in the panko bread crumbs and shake the bowl until it is covered. Flip the cutlet over and give it a light press to make sure the bread crumbs are stuck evenly to both sides. Place the breaded cutlet on a plate or cutting board and repeat with the remaining two cutlets.
Let the breaded cutlets sit for 10 minutes for the breading to set.
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Pan-fry the chicken.
1 quart neutral-flavored oil
Pour about half of the oil into a large skillet and heat to 350°F (175°C). Place one breaded cutlet in the hot oil and fry until golden brown or it reaches an internal temperature of 165°F (75°C), about 2 minutes per side. Use a spatula or tongs to transfer the cutlet to paper towels to drain.
Repeat with the remaining cutlets, adding more oil as needed.
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Serve.
Serve immediately or hold under a heat lamp for up to 4 hours.
Summary
Recipe Name
EverCrisp Chicken Cutlets
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)
Comments (6)
July 15, 2017 4:42 am
can you use this for vegan cooking
July 15, 2017 6:12 am
Yes. This product 100% plant-based.
April 24, 2018 3:56 pm
Can this be used in an air fryer or does evercrisp only work with oil?
April 25, 2018 11:05 am
It does not require oil.
September 4, 2018 10:50 am
I am using glutenous rice flour to dust the fillets before dragging them through the beaten egg mixture and then coating them with cornflake crumbs as thickly as the fillets will hold before deepfrying.
February 18, 2020 8:37 pm
Looking for a lactose-free ice cream using cashew milk and coconut cream. I saw all the thickeners and emulsions listed to help remove ice crystals and add smoothness to the ice cream. The Irish Whiskey Shamrock shake recipe was when I was referred to, but it’s real ice cream, not vegan,