A delicious deep-fried or air-fried chicken cutlet is something we all enjoy. However, cooking it when you’re hungry might be less appealing. Since the entire procedure of getting the chicken cutlet ready for frying is tedious, many people prefer to bread them and keep them ready! Can you do that? Well, yes!
Breading chicken is a great way to ensure that it remains crunchy after frying since it allows the crumbs to adhere to the chicken more firmly.
In this article, we will discuss the advantages of breading chicken beforehand. We will also discuss the perfect recipe for crispy chicken in your kitchen!
For how long can you store breaded cutlets?
If a big dinner is planned and you want to get things ready, one fantastic thing you can do before the event is to coat the chicken cutlet with bread and flour! If you are big on breaded chicken cutlets, you would know that breading them is time-consuming!
The good news is that you can bread them and keep them ahead of time without compromising the taste and texture, as long as it is stored under ideal conditions.
Breaded chicken cutlets can be stored in the fridge for almost 2 days. After they are bread, transfer them to air-tight containers or wrap them properly with cling paper to limit the air circulation and moisture accumulation in the fridge. Furthermore, try to store them in a compartment that does not have cooked chicken or meat to prevent cross-contamination.
If the goal is to store them for a long time, you can opt for the freezer. Breaded chicken cutlets can stay fresh and flavorful in the freezer for about 3 months without any issues.
Coat them with breadcrumbs, lay them on a baking tray, and pop them in the freezer for about 60 minutes to ensure that the crumbs are sealed onto the chicken. Once the coating is solid and firm, you can transfer the cutlets into air-tight bags or vacuum-sealed containers.
Freezing can result in the generation of ice crystals, making the crumbs absorb moisture and become soggy. To avoid that, it is advisable to cling-wrap the cutlets before putting them in the box or bag.
Authors Note: Stacking them before freezing them can change the shape and texture of the cutlets. Hence, it’s best to flash-freeze them before packing them in freezing bags and containers.
Advantages of Breading Cutlets Ahead of Time
Let’s explore some advantages of breading cutlets before time to glimpse how excellent this decision can be!
An already-breaded chicken cutlet can save the day on stressful weekends or when you don’t have time. We all desire to live in a world where our meals are always available, and we don’t have to worry about preparing them or ordering takeouts.
Since this method gives us an easy but tasty chicken cutlet, why not!
Makes it crispy
One major drawback of breading the chicken just before frying is that it does not become crispy and absorbs a lot of oil. Putting them in the fridge before frying makes the bread crumbs adhere more firmly to the chicken.
Hence, it does not let the bread crumbs become moist; thus, the chicken cutlets retain their crispiness.
Seals in the moisture
You may have noticed that fried cutlets tend to dry after frying, losing their juices and hence the taste. However, breading them for a day or two before frying can help seal the juices in the fridge or the freezer.
Hence, not only will you get crispy chicken but a juicy one!
Common Mistakes that one can make with breaded cutlets
Even though you managed to store the chicken properly after breading, here are some errors one can make when planning to use frozen chicken cutlets.
Not giving it enough time to thaw
Freezing or refrigerating the cutlets can help reduce the soggy texture; however, if not thawed appropriately, they will likely become soft and mushy after frying. Thawing them at room temperature before frying helps eliminate the excess moisture that may have accumulated while freezing.
Use a rack instead of a paper towel
Even though it is common to place fried chicken on tissue paper to soak up the oil, it will make the chicken lose its crunchiness. Since paper towels absorb the oil, they can continue to steam the hot chicken, making them soft.
Placing them on the rack will help you drain the oil without altering the crunch of the chicken cutlet.
Choice of Oil
While deep frying chicken cutlets, oil can make a huge difference. Imagine eating a chicken that looks brown and crispy but is raw inside. An oil with a low smoking point is not suitable for deep frying since it will not cook the chicken evenly.
Thus, the best oil to cook them is something with a high smoking point, like canola oil, vegetable oil, etc.
If you fry the chicken in an oil that is too hot, the exterior may get cooked, but the inside will remain uncooked. Likewise, if the oil is not hot enough or cold, it will make the chicken cutlet absorb oil soggy. Hence, you should ensure that the oil is perfect for frying them. To check that, drop a piece of bread crumb in the il; if it floats in the oil, the oil is ready; if it sinks, it is not ideal for frying chicken.
The correct method to bread cutlets before frying
You may think you are doing it right; however, the method mentioned below is a tried and tested method from my kitchen! With this method, you will get the most scrumptious and flavorful chicken with an iconic crunch in every bite.
Step 1: Place the chicken on the chopping board and cut it in half.
Step 2: Place a plastic paper on top of the chicken cutlets and pound them gently using a mallet. It will help in making the chicken tender and thin. It will make it easy to cook them when they are ready.
Step 3: Using a dry paper towel, pat the chicken to remove additional moisture.
Step 4: Season the chicken with your choice of ingredients. I like to keep it simple. So I season them with salt, pepper, baking soda, and chili flakes.
Step 5: Dip the chicken in flour. I prefer all-purpose flour, but corn or rice flour can also be used. The primary purpose of this step is to form a barrier between the chicken and the oil to prevent the coating from becoming soggy.
Step 6: Once evenly coated in flour, dip them in lightly beaten egg. Dipping them in the egg can help in adhering the breadcrumbs on the surface of the chicken.
Step 7: Now place the chicken in breadcrumbs and coat it evenly. Pat, the chicken, lightly removes all the loose ybound crumbs.
Step 8: Wait for a minute and then recoat the chicken in crumbs.
How to store breaded chicken cutlets after breading
The most crucial step that one must consider while storing chicken when coated with breadcrumbs is keeping it safe from moisture. If water interacts with the crumbs, it will gradually penetrate the chicken and dilute the flavor and make it soggy.
Hence, while storing them, it is essential to ensure that air-tight containers or vacuum-sealed bags are used to limit the chicken’s interaction with moisture.
If the goal is to freeze it for a long time, flash a freeze it before packing it up for good. It will allow you to stack the cutlets without worrying about changes in their texture and taste.
Questions and Answers About Breading Chicken Cutlets
In this section, we will discuss some commonly asked questions.
Can you store cooked breaded chicken in the fridge?
Answer: Breaded chicken cutlets can be stored in the fridge after it is cooked. Since you may have to fry them again after removing them from the fridge, wrap them tightly in a ziplock bag or aluminum foil to prevent their interaction with moisture. Once ready to use them, you can shallow fry them in oil to make the coating crispy.
Why does breading from cutlets come off when frying in oil?
Answer: If the breading and the cutlet were not appropriately adhered to, it is possible that the breading will fall off when frying. To avoid that, you can bread it in advance and refrigerate it or, before coating it, dip it in flour to ensure that the coating adheres to the chicken without difficulty.
Which is better for breading – Bread Crumbs or Panko?
Answer: Panko is made into crumbs using electric current; hence, they turn out to be crispier on the chicken when compared to breadcrumbs that are made at home. Compared to breadcrumbs, panko absorbs less oil while frying, thus making it an ideal choice to coat chicken and meat cutlets.
Chicken cutlets can be breaded beforehand and stored in the fridge or the freezer to save time. If you are breading it before frying, keep it in an air-tight container or vacuum-sealed bag to avoid its interaction with water. In the fridge, they can last for 2 days, whereas in the freezer, they can stay fresh for about 3 months.
To ensure that the chicken cutlet remains crunchy, give it ample time to thaw and avoid using paper towels to prevent them from getting soggy.
I hope you found this article helpful. If you have any other queries regarding breading chicken cutlets, let us know in the comment section below.
Milburn Adler is a food enthusiast and connoisseur of wine. His area of expertise is food fusions and gourmet foods. He lives to experiment with new recipes every day and spends most of his day looking for fresh and exotic fruits and vegetables.