Hot 'n' Crispy Chicken Cutlets with Kimchi Ranch

Name: Hot 'n' Crispy Chicken Cutlets with Kimchi Ranch
Ingredients: 1 Garlic Clove; 1 Lemon; 1 Small Bunch Chives; 3/4 cup labneh or plan while-milk greek yogurt; 2 large boneless, skinless chicken breasts or 4 chicken cutlets (about 2 pounds); 2 cups kimchi; 3 tablespoons kimchi brine; 1 tablespoon plus 2 teaspoons onion powder; 2 teaspoons onion powder; 1 1/4 teaspoons cayenne pepper; kosher salt; 1/2 cup mayonnaise; 2 cups neutral oil such as canola, vegetable, or grapeseed; 2 cups panko bread crumbs

17 steps

Here is a delightful chicken cutlet recipe from the indomitable Molly Baz. While I certainly didn't grow up eating kimchi, breaded chicken cutlets made a weekly appearance on our family dinner table. More often than not they were accompanied by a small ramekin of steamed peas, and a plate of buttered egg noodles (truly delish). These days I prefer to eat my chicken cutlets accompanied by a big refreshing pile of crunchy kimchi and a generous serving of this kimchi ranch dressing instead, but the sentiment is more or less the same: chicken cutlets RULE.

Updated at: Thu, 17 Aug 2023 08:49:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories1631 kcal (82%)

Total Fat141.5 g (202%)

Carbs30.5 g (12%)

Sugars4.1 g (5%)

Protein60.9 g (122%)

Sodium1060.5 mg (53%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1garlic clove

1lemon

1 bunchchives

small

¾ cuplabneh

or plan while-milk greek yogurt

2boneless skinless chicken breasts

large, or 4 chicken cutlets

2 cupskimchi

3 tablespoonskimchi brine

1 tablespoononion powder

2 teaspoonsonion powder

1 ¼ teaspoonscayenne pepper

kosher salt

½ cupmayonnaise

2 cupsneutral oil

such as canola, vegetable, or grapeseed

2 cupspanko bread crumbs

Instructions

Step 1

① Marinate the chicken:

Step 2

✦ In a medium bowl, whisk together ¼ cup labneh, 3 tablespoons kimchi brine, 1 tablespoon onion powder, and 1¼ teaspoons cayenne pepper.

Step 3

✦ Pat 2 chicken breasts dry and slice each in half lengthwise to create 2 thin cutlets. Season the cutlets all over with 2 teaspoons salt and transfer to the marinade, turning to coat. Marinate the chicken at least 15 minutes at room temperature and up to 8 hours in the fridge.

Step 4

② Make the kimchi ranch:

Step 5

✦ In a small bowl, whisk together ½ cup mayonnaise, 2 teaspoons onion powder, and ½ cup labneh.

Step 6

✦ Finely grate 1 garlic clove and zest half of a lemon into the labneh-mayo mixture. Cut the lemon into wedges and set them aside for serving.

Step 7

✦ Thinly slice half of the chives and stir them into the ranch. Slice the remaining chives on the bias into 1½-inch(ish)-long matchsticks for garnishing later.

Step 8

✦ Finely chop ¾ cup kimchi and stir it into the ranch. If it looks a little thick, add a splash or two of water until it is swooshable and spreadable. Season with salt.

Step 9

③ Heat the oil: In a large Dutch oven, heat 2 cups neutral oil over medium heat; the oil should be about 1½ inches deep. It’s ultimately going to need to reach about 400°F, so use a deep-frying thermometer to check from time to time and adjust the heat as needed to maintain that temp. If you don’t have a thermometer, throw a few pieces of panko in the oil, and if they sizzle like cray, you’re in the right ballpark for frying.

Step 10

④ Bread the chicken:

Step 11

✦ Place 2 cups panko in a medium bowl.

Step 12

✦ Working one at a time, use tongs to dip each chicken cutlet into the panko and use your fingers to press and pack the panko onto the chicken until very well coated. Transfer to a plate.

Step 13

⑤ Fry the chicken:

Step 14

✦ Line a rimmed baking sheet or a large plate with paper towels.

Step 15

✦ Once the oil reaches 400°F, working in 2 batches, fry the chicken cutlets until deeply golden brown all over, flipping halfway through, 3 to 5 minutes per side.*

Step 16

✦ Transfer the cutlets to the paper-towel-lined baking sheet and season well with salt.**Transfer the cutlets to a cutting board and slice across the grain (perpendicular to the point of the breast) into ½-inch-thick pieces.

Step 17

⑥ Plate ’em up: Spread some kimchi ranch on each plate, add the cutlets and the remaining 1¼ cups kimchi, top with the reserved chives, and serve extra ranch alongside.*Adding them all at once will drastically reduce the oil temperature, and they won’t get all golden brown and crisp, which would truly be a bummer.**As a general rule, anything that gets fried in oil should be seasoned as soon as it comes out of the oil, for best salt stickage.

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