Irresistible crispy & delicious chicken cutlets…
I couldn’t believe these are air-fried cutlets, tasted exactly like the fried cutlets; so crispy & delicious. Now, we can enjoy many cutlets without any guilt.
The chicken filling can be made well in advance & stored in the refrigerator for a few days or in the freezer for a few weeks.
When you crave chicken cutlets, make patties with the cutlets, dip in egg & coat with breadcrumbs & air fry for 20 minutes. The cutlets will turn super crispy & golden, and tastes absolutely delish.
Cooking Video
Air Fried Crispy Chicken Cutlets | Guilt Free & Delicious Snack
Prep time
Cook time
Total time
Author: Thas
Ingredients
For marinating chicken
- Boneless chicken breast- 2 breasts
- Kashmiri chili powder- 1 tsp (or add regular chili powder, it's hot)
- Turmeric powder- ¼ tsp
- Coriander powder- 1 tbsp
- Garam masala- 1 tsp
- Salt- 1 tsp
For making chicken filling
- Oil- 1½ tbsp
- Onions, chopped- 5 (yellow onions)
- Ginger-garlic paste- 1 tbsp
- Green chilies, chopped- 2 or 3
- Salt- 1 tsp
- Garam masala- ½ tsp
- Cilantro, chopped- ¼ cup
- Potatoes, cooked- 3
For making cutlets
- Prepared chicken filling
- Eggs,- 2
- Breadcrumbs
- Olive oil
Instructions
- In a bowl, combine chicken with all spices mentioned 'for marinating chicken'. Let marinate for 15 minutes.
- Add the marinated chicken to a saucepan, and place over medium heat.
- Cook covered till the chicken has cooked well.
- Let all the liquid that oozed out of the chicken dry off.
- Stir fry for a few minutes, let golden brown spots form on the chicken, will have a fried chicken taste.
- Remove the pan from the heat, keep it aside.
- Place a wide saucepan over medium heat.
- Add oil & onions, season onions with ½ tsp salt.
- Saute for a few minutes.
- Add ginger-garlic paste & green chilies; combine well.
- Cook till onions turn golden in color, don't brown the onions.
- Slightly shred the cooked chicken using your hand, add to the cooked onions.
- Cook for 3 minutes.
- Add garam masala & salt to taste, combine well.
- Add cilantro, combine well.
- Remove the pan from the heat, let the chicken filling cool down.
- Cook the potatoes either in the microwave or in boiling water till they have turned fork tender.
- Peel off the skin, gently mash the potatoes using your hand & add to the chicken filling.
- Combine well, and let the potatoes bind with the chicken filling.
- This chicken filling can be made ahead of time & can be stored in the refrigerator for a few days or in the freezer for a few weeks.
- Make medium-sized patties out of the chicken filling, keep them aside.
- In a bowl, whisk 2 eggs.
- Have breadcrumbs ready on a plate.
- Dip the patties in the egg & then coat with the breadcrumbs.
- Patties coated with breadcrumbs can be kept in the freezer for a few weeks.
- Let's air fry the patties.
- I've used Instant Pot Duo crisp & air fryer, any kind of air fryer can be used.
- Place the air fryer basket in the stainless steel pot, place the broil tray in it & line the broil tray with parchment paper.
- Place the patties on the parchment paper.
- Drizzle very little oil on the patties.
- Close the pot with the air fryer lid.
- Select air fry, time 20 minutes, temperature 400 F or 200 C.
- After 20 minutes of air frying, open the lid.
- Crispy chicken cutlets will be ready.
- Enjoy with tomato ketchup.
