Crispy Crackle Chicken with Tomato Salad

Crispy Crackle Chicken with Tomato Salad is the bright, crunchy, bursting with flavor dinner idea you need to try!

Crispy Crackle Chicken is an amazing recipe from, Kathleen Ashmore, an amazing chef, recipe developer (formerly for THE Martha Stewart! What?!).

Her TikTok video has captivated MILLIONS of people, and this is my riff on her recipe.

Okay, y’all! Let’s talk crispy crackle chicken! Turn your volume UP and hear the crunch in the video above!

Seriously, you won’t believe how amazingly crispy this chicken is. And light! Not like heavy chicken cutlets you’ve had before…

How to make Crispy Crackle Chicken

First, let’s gather your kitchen equipment:

You’ll need the following items:

• Cast Iron Skillet (or some other heavy-bottomed skillet!)
• Shallow Bowls for dredging
• Tongs
• Whisk
• Food Processor (for making breadcrumbs)
• Sheet Pan

You can find all these products (and more!) in my Amazon Storefront!

Next, let’s gather the ingredients:

• Chicken (sliced into cutlets – you can ask your butcher to do this!)
• Eggs + Half & Half
• Breadcrumbs (that you made from leftover Bruschetta!)
• Ranch Seasoning Powder
• Oil for frying

Let’s talk about chicken cutlets for a moment…

Chicken cutlets are a new phenomenon for me! Every culture has it’s own version, and I’ve been slowly making my way through most of the popular versions.

So far, this version wins hands down.

Not only because the homemade bread crumbs make the chicken even more crispy than using panko breadcrumbs, but because it doesn’t dredge the usual way.

It’s a quick dredge into the egg, then pressed into the breadcrumbs, and into the skillet! Woo hoo!

Let’s begin making the Crispy Crackle Chicken

You’ll need homemade breadcrumbs. I used the leftover Garlic Herb Bruschetta I made over the weekend. Just tossed it into my blender, gave it a whirl, and plopped it into a shallow bowl.

In a separate shallow bowl, whisk up two eggs + two tablespoons of half & half.

To each bowl, sprinkle a teaspoon of Ranch seasoning powder. The holy grail of seasonings!

Taking your chicken cutlet, smoosh around in the egg, until it’s evenly coated.

Next, place the egg-coated piece of chicken into the bread crumbs.

Really press the bread crumbs into either side of the chicken.

Make sure every millimeter of chicken is coat4ed in the bread crumbs.

Now, just set the coated pieces of chicken on a plate, and get your oil ready for frying.

I used Sunflower oil, but avocado oil or canola would be just fine!

You want to heat your oil over medium-high heat. Not too hot, not too cold.

When you flip a small breadcrumb into the oil, it should sizzle. If it doesn’t, your oil is too cold.

Fry each piece of chicken on either side for 2-4 minutes, depending on how thick your cutlet is.

I like to place my fried cutlets on a sheet pan, lined with a paper towel, and place them in a 225˚ oven while I fry the rest.

Finally, I tossed an easily salad together.

Place ripped-up romaine leaves on the plate, top with slices of fresh mozzarella, and tomato salad. Give it a good drizzle of balsamic glaze, plop your chicken cutlet down, and dinner is served!

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