Crispy Buttermilk Chicken Cutlets: The 15-Minute Golden Dinner
By The Editors | Updated: December 27, 2025
We have all been there: you pan-fry a chicken breast hoping for a quick dinner, but it turns out dry, rubbery, and flavorless. The solution isn’t a complicated cooking technique; it is a simple marinade ingredient: Buttermilk (or Laban Rayeb).
This recipe for Crispy Buttermilk Chicken Cutlets uses a classic technique to ensure maximum tenderness. By pounding the chicken thin and letting it soak in a tangy, spiced buttermilk mixture, the meat stays incredibly juicy while the breading crisps up into a beautiful golden crust. It is faster than roasting a whole bird and tastier than takeout nuggets.
This dish is versatile enough to be served with sides like Mozzarella Sticks for a fun dinner, or simply over pasta with white sauce.
Why This Recipe Works
This isn’t just regular fried chicken; it is scientifically designed to be better.
- The Pounding: By pounding the chicken flat, you break down tough fibers and ensure the meat cooks evenly in just a few minutes (no raw centers!).
- The Buttermilk Acid: The lactic acid in the buttermilk/laban tenderizes the protein structures, making every bite melt-in-your-mouth.
- The Secret Sugar: A teaspoon of sugar in the marinade doesn’t make it sweet; it helps the crust caramelize to a deep, appetizing golden brown.
Ingredients for Crispy Buttermilk Chicken Cutlets
Simple pantry staples come together to create magic.
The Meat & Marinade
- Chicken: 8 slices of Chicken Breast (approx. 2 large breasts sliced horizontally).
- The Tenderizer: 1 cup Buttermilk (or Laban Rayeb).
- Acid: Juice of 1 Lemon.
- Aromatics: 2 cloves Garlic, crushed.
- Spices: 1 tbsp Salt, 1 tbsp Poultry Seasoning (or Chicken Spices), 1 tsp Paprika, 1 tsp Curry Powder (adds a lovely warmth), 1 tsp Sugar.
The Breading & Frying
- Coating: 2 tbsp All-Purpose Flour mixed with 1 cup Fine Breadcrumbs. (Chef’s Tip: Add 2 tbsp Cornstarch for extra crunch).
- Oil: Vegetable oil for shallow frying.
How to Make Crispy Buttermilk Chicken Cutlets
Preparation is key. Ensure you have your pounding mallet ready.
Step 1: Pound the Chicken
Wash the chicken slices and pat them dry. Place them between two sheets of plastic wrap and gently pound them with a meat mallet until they are of even thickness (about 1/2 inch). This ensures they fry quickly and evenly.
Step 2: The Marinade
In a deep bowl, whisk together the buttermilk, crushed garlic, salt, poultry seasoning, sugar, paprika, and curry powder. Add the lemon juice and mix well.
Step 3: Soak for Flavor
Submerge the chicken cutlets in the marinade, massaging it into the meat. Cover the bowl and refrigerate for at least **60 minutes**. This step is crucial for tenderness.
Step 4: Bread and Fry
In a wide, shallow dish, mix the breadcrumbs with the flour (and cornstarch if using). Remove the chicken from the marinade, shaking off excess liquid, and press it firmly into the breadcrumb mixture to coat both sides.
Step 5: Cook Until Golden
Heat oil in a large skillet over medium heat. Fry the cutlets for 3-4 minutes per side until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 310 kcal | 28g | 18g | 12g |
Frequently Asked Questions
I don’t have buttermilk. What can I use?
You can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles, then use it as directed.
Can I make these in an Air Fryer?
Yes! To make Crispy Buttermilk Chicken Cutlets in an air fryer, spray the breaded chicken generously with oil spray. Cook at 390ยฐF (200ยฐC) for 10-12 minutes, flipping halfway.
Why is my breading falling off?
This happens if the chicken is too wet or the oil isn’t hot enough. Make sure to shake off excess marinade before breading, and ensure your oil is shimmering (but not smoking) before adding the chicken.
