Crispy Yogurt Marinated Chicken Cutlets

Name: Crispy Yogurt Marinated Chicken Cutlets
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken breast cutlets, thinly sliced; 2 cups plain Greek yogurt; 1 tbsp turmeric; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp dried oregano; 1 tsp black pepper; 1 tsp salt; 1 large egg; 1 lime, juiced; 2 cups all-purpose flour; 1 tbsp paprika (for dredge); 1 tbsp dried parsley; 1 tsp garlic powder (for dredge); 1 tsp salt (for dredge); 1 tsp black pepper (for dredge); vegetable oil, for frying; fresh parsley, for garnish; mayonnaise, for serving

Yogurt-marinated chicken cutlets deliver crispy exteriors and juicy, flavorful meat. The Greek yogurt marinade tenderizes while infusing turmeric, paprika, and warm spices throughout.

🌍American 🏷️Fried chicken 🏷️Chicken cutlets 🏷️Crispy chicken 🏷️Yogurt marinade Weeknight dinner

🏷️

🏷️Comfort food

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TikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

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Ingredients

1.5 lbs chicken breast cutlets, thinly sliced
2 cups plain Greek yogurt
1 tbsp turmeric
1 tbsp paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp black pepper
1 tsp salt
1 large egg
1 lime, juiced
2 cups all-purpose flour
1 tbsp paprika (for dredge)
1 tbsp dried parsley
1 tsp garlic powder (for dredge)
1 tsp salt (for dredge)
1 tsp black pepper (for dredge)
vegetable oil, for frying
fresh parsley, for garnishoptional
mayonnaise, for servingoptional

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Instructions

1
In a large baking dish, combine chicken cutlets and Greek yogurt. Mix with tongs until each piece of chicken is fully coated.
2
Add turmeric, paprika, garlic powder, dried oregano, pepper, and salt to the chicken. Mix thoroughly to combine all the spices with the yogurt.
3
Add one whole egg and the juice of one lime to the marinade. Mix again until everything is well incorporated.
4
Cover the dish with plastic wrap and refrigerate to marinate for 30 minutes.
5
While the chicken marinates, prepare the dredge. In a separate bowl, combine all-purpose flour, paprika, dried parsley, garlic powder, salt, and black pepper. Whisk to combine.
6
After marinating, remove the chicken from the fridge. Take each chicken cutlet, one at a time, and dredge it in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess and set aside on a plate.
7
Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
8
Carefully place the coated chicken cutlets into the hot oil. Fry for 3-4 minutes on each side until golden brown, crispy, and cooked through.
9
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
10
Garnish with fresh parsley and serve with mayonnaise for dipping, if desired.

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Tips & Notes

Pro tips

Pound cutlets evenly to ¼-inch thickness after slicing so they cook uniformly and stay tender.
Let marinated cutlets sit at room temperature for 15–20 minutes before dredging to reduce temperature shock in oil and ensure even browning.
Don't overcrowd the pan; fry 2–3 cutlets at a time so oil temperature stays consistent and breading crisps instead of steaming.
Squeeze fresh lime juice over hot cutlets right after frying to brighten flavors and cut through richness.

Substitutions

Plain Greek yogurt → plain full-fat yogurt or sour cream (thinner marinade; use ½ cup less)
Paprika → smoked paprika or cayenne (for heat, use ½ tbsp cayenne)
Lime → lemon juice (use same amount for bright acidity)