Hot'n' Crispy Chicken Cutlets with Kimchi Ranch

Crispy chicken cutlets marinated in kimchi brine, shallow-fried to perfection, and served with a tangy, garlicky labneh-based kimchi ranch dressing. A delicious nod to buffalo wings with a Korean twist.

Cook time: 45 minutes

Servings: 4

Ingredients

• 0.25 cup labneh
• 3 tablespoons kimchi brine
• 1 tablespoons onion powder
• 1.25 teaspoons cayenne pepper
• 2 chicken breasts
• 2 teaspoons salt
• 0.5 cup mayonnaise
• 2 teaspoons onion powder
• 0.5 cup labneh
• 1 garlic clove
• 0.5 zest lemon zested
• 1 chives
• 0.75 cup kimchi
• 0 salt to taste
• 2 cups neutral oil
• 2 cups panko bread crumbs
• 4 chicken cutlets marinated
• 0 salt to taste
• 0 lemon wedges for serving
• 0 chive matchsticks for garnish

Instructions

1. In a medium bowl, whisk together ¼ cup labneh, 3 tablespoons kimchi brine, 1 tablespoon onion powder, and 1¼ teaspoons cayenne pepper.
2. Pat 2 chicken breasts dry and slice each in half lengthwise to create 2 thin cutlets. Season the cutlets all over with 2 teaspoons salt and transfer to the marinade, turning to coat. Marinate the chicken at least 15 minutes at room temperature and up to 8 hours in the fridge.
3. In a small bowl, whisk together ½ cup mayonnaise, 2 teaspoons onion powder, and ½ cup labneh.
4. Finely grate 1 garlic clove and zest half of a lemon into the labneh-mayo mixture. Cut the lemon into wedges and set them aside for serving.
5. Thinly slice half of the chives and stir them into the ranch. Slice the remaining chives on the bias into 1½-inch-long matchsticks for garnishing later.
6. Finely chop ¾ cup kimchi and stir it into the ranch. If it looks a little thick, add a splash or two of water until it is swooshable and spreadable. Season with salt.
7. In a large Dutch oven, heat 2 cups neutral oil over medium heat; the oil should be about 1½ inches deep. It's ultimately going to need to reach about 400°F. Use a deep-fry thermometer to check from time to time and adjust the heat as needed to maintain that temp. If you don't have a thermometer, throw a few pieces of panko in the oil, and if they sizzle, you're in the right ballpark for frying.
8. Place 2 cups panko in a medium bowl. Working one at a time, use tongs to dip each chicken cutlet into the panko and use your fingers to press and pack the panko onto the chicken until very well coated. Transfer to a plate.
9. Line a rimmed baking sheet or a large plate with paper towels. Once the oil reaches 400°F, working in 2 batches, fry the chicken cutlets until deeply golden brown all over, flipping halfway through, 3 to 5 minutes per side. Transfer the cutlets to the paper-towel-lined baking sheet and season well with salt.
10. Serve the chicken cutlets with kimchi ranch, lemon wedges, and chive matchsticks. Enjoy hot and crispy!