Go Back
Dark Meat Chicken Cutlet Recipe

Dark Meat Chicken Cutlet Recipe

Juicy, tender Dark Meat Chicken Cutlets with a shatter-crisp golden crust. Using deboned chicken thighs ensures big flavor and succulence, while a classic flour-egg-breadcrumb dredge delivers crunchy perfection—great for weeknights, salads, sandwiches, or pasta. Author Use Default (Don’t show) Servings 4 people Estimated Cost $5 Times Prep Time: 0 days 0 hours 15 minutes Cook Time: 0 days 0 hours 12 minutes Resting Time: 0 days 0 hours 5 minutes Total Time: 0 days 0 hours 32 minutes Categories Courses: Main Dish, Dinner Cuisines: American, Italian-American Keywords: Dark Meat Chicken Cutlet Recipe, crispy chicken cutlets, chicken thigh cutlets
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
5 minutes
Total Time 32 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb 680 g boneless, skinless chicken thighs, trimmed
  • ¾ tsp kosher salt divided (plus more to taste)
  • ½ tsp black pepper divided
  • ½ tsp garlic powder
  • ½ tsp paprika sweet or smoked
  • Dredge Station
  • ½ cup 65 g all-purpose flour
  • 2 large eggs beaten with 1 Tbsp water (egg wash)
  • 1 cup 70 g panko breadcrumbs
  • ¼ cup 25 g grated Parmesan (optional, extra crisp & savory)
  • For Frying
  • ¼ –⅓ cup neutral oil canola/vegetable or light olive oil
  • Finish optional
  • Lemon wedges chopped parsley, flaky salt

Equipment

  • 1 Cutting board & knife – trimming and pounding
  • 1 Meat mallet or rolling pin – to an even ¼-inch thickness
  • 3 Shallow bowls – flour, egg wash, breadcrumbs
  • 1 Large skillet – 12 in / 30 cm
  • Tongs – easy flipping
  • Wire rack over sheet pan – to drain and stay crisp
  • Instant-read thermometer – doneness check
  • Paper towels – patting dry

Method
 

  1. Prep chicken: Pat thighs dry. Butterfly thick areas if needed, then cover with parchment and gently pound to ~¼-inch even thickness. Season both sides with ½ tsp salt, ¼ tsp pepper, garlic powder, and paprika.
  2. Set up dredge: Bowl 1—flour (season with a pinch of salt/pepper). Bowl 2—eggs + water. Bowl 3—panko mixed with Parmesan and the remaining ¼ tsp salt & ¼ tsp pepper.
  3. Dredge: Coat each thigh in flour (shake excess), dip in egg, then press into panko so crumbs adhere. Place on a rack 5 minutes to set.
  4. Fry: Heat 2–3 Tbsp oil in a large skillet over medium to medium-high until shimmering. Fry cutlets 2½–4 minutes per side (thickness varies) until deep golden and internal temp hits 165°F / 74°C. Add oil between batches as needed; don’t crowd the pan.
  5. Rest & finish: Transfer to a wire rack, rest 5 minutes. Sprinkle with flaky salt, parsley, and a squeeze of lemon. Serve hot.
  6. Air-Fryer Option: Spray cutlets lightly with oil, air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway, until crisp and 165°F/74°C.
  7. Nutrition (per serving, approx.)
  8. Calories: 420 kcal
  9. Protein: 27 g
  10. Carbohydrates: 28 g
  11. Fat: 22 g
  12. Saturated Fat: 4 g
  13. Fiber: 1 g
  14. Sodium: 640 mg
  15. (Values will vary with oil absorption and optional Parmesan.)

Notes

Extra-crispy hack: Let breaded cutlets chill 15–20 minutes before frying.
Buttermilk marinade (optional): ½ cup buttermilk + 1 tsp hot sauce, 30–60 minutes for ultra-tender cutlets.
Keep warm: 200°F (95°C) oven on a rack while finishing batches.
Serving ideas: Over arugula with lemon vinaigrette, in a cutlet sandwich, or sliced over pasta with marinara.