Compared with deep-frying, shallow-frying (see above) is a relatively easy way to get the oil onto the protein so you can have your crust. Even easier, however, is this technique, which uses boneless, skinless breasts. An oven-fried chicken cutlet is not quite the same as on-the-bone fried chicken, but it delivers much of the same pleasure: crunchy crust, moist interior. It requires some advance preparation.
Makes 6 servings
1 1/2 cups buttermilk
4 smashed cloves garlic
3 tablespoons kosher salt
3 boneless chicken breast halves
3 cups panko bread crumbs
1 cup grated Parmesan
1 cup vegetable oil
Combine the buttermilk, garlic cloves and kosher salt in a sturdy zip-top plastic bag.
Holding a knife parallel to a cutting board and placing your palm on each breast half, divide chicken laterally so you have 6 thin cutlets. Then pound the breasts between two sheets of plastic wrap until no more than 1/4-inch thick. Drop the pounded chicken cutlets into the buttermilk marinade. Refrigerate for at least 2 hours and up to overnight.
Preheat the oven to 450 degrees.
Place the panko crumbs in a wide, shallow bowl. Lift a chicken cutlet out of the marinade, shake off as much marinade as you can and dredge in the panko. Place on a rack over a baking sheet. Repeat with remaining chicken pieces.
In a small saucepan (one you feel comfortable holding and pouring from) on the stovetop, heat the vegetable oil until it's very hot, but just shy of smoking. Very carefully, drizzle half of the hot oil over the chicken. Carefully flip the cutlets and drizzle the remaining hot oil over the other side.
Place in the hot oven, and you should quickly hear the crust start to sizzle. Bake for 20 minutes, until the crust of the chicken begins to take on a golden-brown color. Serve hot.
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