Fried Chicken Cutlets - How to Use Chili Oil Series

This recipe was inspired by one of our fantastic customers. We love when you bring us your favorite ways to use chili oil. 

Spicy Kitchen Cutlets with Hot Mama Salsa Chili Oil


2 boneless skinless chicken thighs

1/2 cup rice flour

1 egg

1 cup panko breadcrumbs

sunflower oil

2 Tbl. Smokey Coffee Chili Oil


Place chicken between 2 sheets of wax paper and pound until thin and even thickness. Marinate in chili oil for up to 2 hours.

Prepare three separate bowls for dredging, one with rice flour, one with a whipped egg, and one with the panko breading. Salt and pepper the rice flour.

Dredge the chicken in the rice flour on both sides, then the egg, and then the panko bread crumbs.

Pour enough sunflower oil to come up in the pan to about a half an inch (you can substitute peanut or avocado oil). Heat the oil to medium high. Fry the chicken until golden on both sides. Serve with a wedge of lemon.

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