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Whenever we had chicken cutlets for dinner when I was growing up, my mom would eat them so fast that she'd get the hiccups. On the off-chance that there were leftovers, we'd turn the cutlets into personal chicken Parms, wedge them into sliced hunks of Italian bread, or dice them up and throw them on top of salads to add a little somethin' somethin'. If they weren't on the menu at home, we'd head to Frankie's Deli down the block to order a #5: a giant hero stuffed with fresh mozzarella, roasted red peppers, balsamic vinegar, and, of course, a big chicken cutlet.
These cutlets from The Cookie Rookie look suspiciously similar to the beloved chicken cutlets of my youth, except for one major difference: Instead of frying the chicken breasts in a deep layer of canola oil, these are baked to a healthier, not-quite-as-crispy-but-still-pretty-crispy consistency.
Cut two large BSCBs in half and marinate the four pieces in a bowl of whole milk for 20 minutes. While that does its thing, preheat the oven to 400°F and combine flour, paprika, all-purpose spice, salt, and pepper in a bowl and set aside for dredging. Melt half a stick of butter and coat the bottom of whatever pan you plan to cook the chicken in.
Pat the chicken with a paper towel (so they're not dripping with milk) and coat both sides with the flour mixture. Pop them in the pan, making sure there's enough room between each one so they can crisp up as they bake, and place them in the oven. After 20 minutes, flip them over, allowing them to cook for 20 minutes more.
→ Get the Recipe: Baked Fried Chicken from The Cookie Rookie
More Delicious Chicken Recipes from Kitchn
What do you think: Is this baked fried chicken as crispy as you'd hoped?