Barbecue Chicken Cutlets are one of the simplest and most delicious ways to prepare chicken breast. The tender and juicy chicken, sautéed until it’s golden brown and then baked with sweet barbecue sauce, is so tender and definitely a family favorite.
2 chicken breast halves (boneless, skinless)
salt and ground black pepper, to taste, to season the chicken cutlets
seasoned flour (recipe below)
2 eggs + 1 Tablespoon water
4–5 Tablespoons oil, for frying the chicken cutlets (avocado, grape seed, light olive oil, sunflower, etc.)
3/4 – 1 cup Barbecue Sauce
2 Tablespoon water (or apple cider, orange juice, pineapple juice, bourbon, etc.)
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic and onion powder, each
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, optional
1/2 Tablespoon any dry herbs or poultry seasoning (salt free)
Make chicken cutlets from the chicken breast. (Detailed instructions in the blog post.) Season the chicken cutlets evenly on both sides with salt and ground black pepper.
In a shallow rimmed bowl or a pie plate, mix up the flour with salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, dry herbs. In another shallow bowl, mix up the eggs with 1 Tablespoon water, using a fork or whisk until the eggs are evenly mixed.
Heat 1 – 1 1/2 Tablespoons of oil in a nonstick skillet or cast iron skillet on medium high heat.
Dredge the chicken cutlets in the seasoned flour, tapping off excess flour, then dip in the eggs and place the chicken right into the hot oil.
Cook the chicken on medium high heat for 2-3 minutes per side, until the chicken is golden brown on both sides.
Cook the chicken in batches until all the chicken cutlets are cooked. They are NOT cooked though all the way at this point.
Preheat the oven to 350 degrees Fahrenheit.
In a rimmed baking dish, pour in a bit of barbecue sauce into the bottom of the baking dish. Place one layer of chicken cutlets in the baking dish and brush with a generous amount of barbecue sauce. Place another layer of chicken on top of the first, brush with more barbecue sauce and continue until all the chicken is in the baking dish. Pour in 2 Tablespoons of water into the bottom of the baking dish (or you can use apple cider, orange juice, pineapple juice, bourbon etc instead of the water).
Cover the baking dish with a lid or aluminum foil. Bake in the preheated oven for 10-15 minutes, until the chicken is cooked all the way though.
Serve the chicken hot, with additional barbecue sauce on the side, if you want. Store any leftovers in the refrigerator, in an airtight container for up to 5 days.