In my house, anything on a burger bun gets a standing ovation. If the bun is combined with our favorite version of chicken schnitzel, I can guarantee hugs and kisses to last me throughout the day. I am not a huge fan of white-meat chicken schnitzel done the traditional way. But when my daughter complained that everyone else had them for dinner and we don’t, I decided to make my own recipe to keep us both happy, and I created this version.
It’s also the perfect travel food because it’s great even when you eat it cold, wrapped in a paper towel in the car. It also makes the ultimate burger-style chicken schnitzel sandwich. Adding slaw or lettuce and tomato will give you the best travel hotel sandwich you will ever have.
Southern Fried Corn Chex Chicken Schnitzel
2 tablespoons paprika
2 tablespoons freshly ground black peppers
2 teaspoons garlic powder
2 teaspoons dried oregano
½ teaspoon cayenne pepper
¾ cup Tofutti sour cream
¼ cup almond milk
2 teaspoons lemon juice
1 large egg
Kosher salt
1-1 ½ pounds dark chicken cutlets
1 cup all-purpose flour
½ cup crushed Corn Chex
½ cup cornstarch
1 teaspoon baking powder
Vegetable or peanut oil, for frying
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Combine paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
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Whisk together Tofutti sour cream, almond milk, lemon juice, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add chicken, tossing and turning to coat. Transfer contents of bowl to a gallon-sized Ziploc freezer bag and refrigerate for at least 4 hours, up to overnight.
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Whisk together flour, Chex cereal, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the Ziploc bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess almond milk to drip off, and drop the chicken into the flour-Chex mixture, tossing to coat. Continue adding chicken pieces to the flour mixture, one at a time, until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the Chex cereal to adhere in a thick layer.
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Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat oil in a large frying pan over medium-heat to 425°F.
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Once all the chicken pieces are coated, place skin side down in the pan. Fry chicken until deep golden brown on the first side, about 6 minutes. Do not move the chicken or start checking for doneness until it has fried for at least 3 minutes or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
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Transfer the chicken to a baking sheet and place in oven. Cook for 5 to 10 minutes. Remove chicken pieces to a plate lined with paper towels.
This recipe was adapted from a recipe I found on Food Lab. I made it pareve and added the Chex cereal for that incredible flavor. I make this with dark chicken cutlets because they give it the extra moistness needed after all that baking and frying.