The Best Crispy Chicken I've Ever Made (My Family Can't Get Enough)

Every few years, the internet hands us a game-changing ingredient or technique that completely revolutionizes the way we cook. Remember when everything bagel seasoning suddenly appeared on every possible food? Or when cottage cheese became the unexpected protein darling of TikTok? For me, it was the TikTok tortilla fold that made me question how I ever ate a wrap before.

These little kitchen hacks eventually stop being trends and just become part of our culture and rhythms of cooking life. Right now, the hack that's guaranteed to reshape how we think about a classic dish belongs entirely to Rita Prisco (@cucinapalermo), a TikTok cook whose chicken cutlet recipe uses a revolutionary vertical slicing hack.

This Hack Might Change the Way You Cut Chicken Forever

You're probably used to slicing a chicken breast horizontally to butterfly it, and then pounding it paper-thin. But Rita flips that entire concept on its head. After trimming any stray "gross bits" (her words), you simply slice the breast lengthwise into one-inch-wide strips.

With this method, you cut the chicken breast against the grain. Surprisingly, it hasn't become more popular in the past, because when I looked into the "science" behind it, it makes logical sense. Chicken breasts are essentially bundles of long muscle fibers that run lengthwise. When you cook meat, heat causes those fibers to contract and squeeze out moisture, which is why chicken can turn tough and dry so easily.

By slicing the chicken lengthwise, you're essentially pre-chopping those fibers into short, manageable segments.  So when the cutlets hit the hot oil, they contract much less, retaining significantly more moisture, which makes the chicken tenders a soft, tender bite without ever having to dirty a meat mallet.

How To Make Rita's Viral Chicken Cutlets

Once your chicken is sliced into long, tender strips, the rest of the recipe is a masterclass in relatively low-effort, high-impact flavor. Start by setting up the wet station. The secret here is whisking in a bit of Italian dressing with the eggs and seasoning with salt and pepper—a brilliant shortcut—the dressing's oil, acid, and seasoning do the work of a tenderizing marinade and a binder all in one.

Next, set up the dry station. I used two parts panko to one part seasoned Italian breadcrumbs, and it was a great combo because the Italian crumbs added a bit of flavor and the panko delivered that iconic crunch. I also added extra dried parsley, per Rita's recommendation. I didn't have Pecorino Romano, and could have used freshly grated Parmigiano Reggiano, but I still had some Kraft shaker Parmesan leftover from this collab, so I just used that. And, honestly, it was great! I know Rita is rolling her eyes right now, though.

The non-negotiable step is that you have to press like you mean it. Rita insists it's a good arm workout to coat the cutlets. Pressing firmly not only ensures the coating sticks perfectly but also flattens the chicken strips into a more traditional cutlet shape, which guarantees they cook evenly. Finally, shallow-fry them in batches in a neutral oil until golden, about two minutes per side, depending on the thickness. Then transfer them to a wire rack or paper towel-lined pan to soak up any remaining oil.

Why These Are the Best Chicken Cutlets I've Ever Made (Literally)

As a food writer and recipe developer, I've made a lot of chicken cutlets in my life. These, however, are genuinely in a league of their own. The exterior comes out light and crunchy, while the interior stays remarkably tender and juicy.

My family devoured these, asked for seconds, and, over a few days, repeatedly commented on and brought up how "good they are." Plus, this method produces a lot of cutlets. For context, I used two boneless, skinless chicken breasts, roughly two pounds, and ended up with 12 cutlets.

I've already made them over the course of a week, which tells you everything you need to know. We've eaten them with lemon wedges and a simple arugula salad, tucked them into crusty rolls with marinara for sandwiches, and served them alongside mashed potatoes and steamed green beans. And I can see them in many other contexts, including sliced over pasta with cherry tomatoes and basil.