Next, coat the battered chicken cutlet in breadcrumbs ... press down on the chicken breast with one hand while sliding a sharp knife through sideways. Lay a chicken cutlet on a cutting board ...

Canned soup is a Swiss army knife of a pantry staple ... Double dredging, which involves dipping your chicken twice in batter before frying, is an effective technique for getting crispy fried ...

Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. Make the Beer Batter: In a large bowl, whisk the flour with the onion powder, garlic powder ...