It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them.
Salted but unflavored chicharron are your best bet here, allowing you to customize the flavors yourself. The Italian seasoning listed is merely a suggestion—try an equal quantity of Tajín or powdered ranch instead for a fun variation. (Skip the salt if you choose either route.)
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1
1½
1
5–6
2
2
½
2
1
Need to make a substitution?
Preparation
Step 1
Place 1 lb. chicken tenders in a single layer between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound to ¼" thick. Sprinkle all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of garlic powder.
Step 2
Pulse 5–6 oz. salted plain chicharrones, 2 tsp. Italian seasoning, 2 tsp. paprika, 1 tsp. garlic powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until chicharrones are about the size of sesame seeds; transfer to a shallow bowl.
Step 3
Place ½ cup all-purpose flour or gluten-free flour blend in a second shallow bowl and mix in a large pinch of kosher salt and a large pinch of garlic powder. Lightly beat 2 large eggs and a pinch of kosher salt in a third shallow bowl to blend. Working one at a time, dredge chicken in flour mixture, shaking off excess, then dip in eggs, letting excess drip back into bowl. Dredge in chicharrones mixture, pressing lightly to adhere. Place on a rimmed baking sheet.
Step 4
If pan frying, pour vegetable oil into a large skillet to come ⅓" up sides (about 2 cups) and heat over medium-high. Working in 2 batches, cook chicken, turning halfway through, until golden brown and crisp, 7–9 minutes; transfer to a wire rack to drain.
Step 5
If using an air fryer, heat to 375°. Lightly coat chicken cutlets with nonstick vegetable oil spray or drizzle with vegetable oil. Arrange half of tenders in a single layer in air-fryer basket. Bake, turning halfway through, until golden brown and cooked through, 10–12 minutes. Transfer to a platter and repeat with remaining cutlets.
Step 6
Finely grate zest from 1 lemon over chicken. Cut lemon into wedges and serve chicken with lemon for squeezing over.