Thin chicken cutlets are coated in seasoned crushed Rice Krispies and pan-fried until golden and crisp, with lemon and your favorite dipping sauce for serving.
1 Pat your chicken dry and season generously with salt and pepper. Add Rice Krispies to a large plastic bag and bash them with a meat mallet ( a wine bottle works too)until finely crushed.
2 Empty out onto a large sheet pan and add the garlic powder, onion powder, thyme, and paprika.
3 In one wide, shallow bowl, beat eggs along with about 2 tablespoons of water with a fork or whisk until very loose. Add the egg mixture to another large sheet pan.
4 Slice the chicken into cutlets the LONG way, that’s right, not horizontally. They will look like thin, long cutlets, but trust the process. You’re going to get thin cutlets like this, and many of them.
5 Dip each piece of chicken in the egg, let all excess drip off, and dip in the crisp crumbs. In the sheet pan with the crisps, really use the palm of your hand to work the chicken into the coating and break down the fibers of the chicken.
6 In a short while, you will see the chicken flatten out into a cutlet. Repeat with remaining pieces of chicken.
7 Pour just under ¼ inch of oil into a large frying pan and heat over medium-high until a droplet of water flicked into the pan hisses dramatically or until the temperature is 350°F.
8 Place your first few breaded cutlets in the oil — don’t crowd them or it will lower the temperature a lot, leading to heavier and greasier chicken.
9 Cook chicken, flipping once, until it’s a deep golden brown on both sides, about 3 to 5 minutes on the first side and 1-2 minutes on the second.
10 Remove from oil, letting excess drip off for 10 to 20 seconds, and drain on paper towels or paper bags. Season right away, while still sizzling hot, with salt. Repeat with the remaining cutlets.
11 Top with a squeeze of lemon and serve with anything you like: honey mustard, buffalo sauce, marinara, ketchup, ranch...The possibilities are endless!
