Thin slices of juicy chicken, generously breaded with crispy panko bread crumbs and fried until golden brown - what’s not to love about chicken schnitzel??
I only make it a couple times a year, but when eaten with forkfuls of cream cheese mashed potatoes, it’s one of our all-time favorite meals.
One of the secrets to great chicken schnitzel is to allow the chicken to soak overnight in a salty buttermilk brine. I learned the power of soaking chicken in buttermilk from Samin Nosrat’s incredible book, Salt, Fat, Acid, Heat and it’s now the only way I make a roast chicken.
It also works magic for chicken schnitzel. The salt and acid in the buttermilk work together to flavor and tenderize the chicken from the inside out. The result is exceptionally tender, juicy, and flavor packed chicken with a gorgeously crispy crust.
Recipe Notes:
When frying chicken, or frying anything, it’s extremely useful to have a high-heat thermometer. I love my Thermapen ONE food thermometer for this and many other uses.
We like to eat chicken schnitzel with cream cheese mashed potatoes. But good condiments to serve with schnitzel include mustard, mayonnaise or aioli, harissa, lemon paste, or for Asian flavors with wasabi or sweet Thai chili sauce.
Chicken schnitzel is also delicious in a sandwich or stuffed inside a pita slathered with homemade hummus. 😋
Welcome to Let’s Get Lost! I’m Rebecca, a recipe developer, food photographer, passionate people watcher, and chaser of new experiences. You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot.
My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. I write recipes and stories for curious people who believe experiences are more important than things and who want more adventure. Find out more.