Crispy Yogurt Marinated Chicken Cutlets
Yogurt-marinated chicken cutlets deliver crispy exteriors and juicy, flavorful meat. The Greek yogurt marinade tenderizes while infusing turmeric, paprika, and warm spices throughout.
Yogurt-marinated chicken cutlets deliver crispy exteriors and juicy, flavorful meat. The Greek yogurt marinade tenderizes while infusing turmeric, paprika, and warm spices throughout.
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In a large baking dish, combine chicken cutlets and Greek yogurt. Mix with tongs until each piece of chicken is fully coated.
Add turmeric, paprika, garlic powder, dried oregano, pepper, and salt to the chicken. Mix thoroughly to combine all the spices with the yogurt.
Add one whole egg and the juice of one lime to the marinade. Mix again until everything is well incorporated.
Cover the dish with plastic wrap and refrigerate to marinate for 30 minutes.
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.
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.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
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.
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
Garnish with fresh parsley and serve with mayonnaise for dipping, if desired.
Store fried cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or serve cold in salads.
Marinate for at least 2 hours, or up to 12 hours in the refrigerator. Longer marination deepens flavor and improves tenderness.
Yes. Thighs stay moister and cook in roughly the same time, though they may be thicker—pound to ¼-inch thickness for even cooking.
Use a neutral oil with a high smoke point: vegetable, canola, or refined avocado oil. Heat to 350–375°F for crispy, golden results without burning.
Fry 3–4 minutes per side until golden brown. Internal temperature should reach 165°F at the thickest point.
Marinate cutlets up to 12 hours ahead. Fry fresh to order for best crispness, or reheat fried cutlets in a 350°F oven for 5–7 minutes.
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