Tip for Success: Instead of pounding in an up-and-down motion. Take your time so that you dont make any holes in your cutlets. This allows the chicken cook quickly and evenly. I've also seen quite a few recipes that call for letting the breaded items sit on a wire rack for a while before attempting to fry, and most claim it's for improved adhesion, but I don't know what the specific process involved is (if it's just simple drying out of the wet layer, or if there's some other process going on). Using the smooth side of a meat mallet, a rolling pin, a small skillet, or even the palm of your hand, gently pound the cutlets into even thickness, about ¼-inch-thick. If you're going to flour, you want it slightly damp, but not overly wet patting dry might've helped. Also, if it was too wet when coming out of the bag (which you hint at), you might have similar problems. but if it's already dried from the cooking, you'd be better off going straight to wet (buttermilk, egg wash, etc.), and then getting the breadcrumbs onto it.Īlso, too thick of any of the layers will cause problems, so if you are flouring, make sure that you knock off any loose flour before going into the wet, and then let the wet drip as best you can before going into the breadcrumbs. The typical issue is that dry won't stick to dry, and wet won't stick to wet, so you have to alternate but not build up too thick of a given layer.Īs raw chicken tends to be wet, you add a little flour to it.
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