BBQ Chicken Cutlets With Dill Pickle Coleslaw

This BBQ Chicken Cutlets recipe with a side of dill pickle coleslaw is a perfect southern staple. The chicken is air-fried for a crispy exterior and is coated in a warm BBQ sauce, complementing the fresh, tangy coleslaw. Enjoy this delicious meal any time you crave some comfort food!

By @thedailykale

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 1 piece chicken breast
• 2 tablespoons flour
• 1 pinch oregano
• 1 pinch paprika
• 1 pinch garlic powder
• 0.25 teaspoon salt
• 1 unit egg
• 0.5 cups breadcrumbs
• 1 pinch oregano
• 1 pinch paprika
• 1 pinch garlic powder
• 0.25 teaspoon salt
• 1 batch flour mixture
• 2 pieces chicken breast cutlets
• 1 beaten egg
• 1 batch breadcrumb mixture
• 1 batch cooking oil spray
• 2 pieces breaded chicken cutlets
• 0.5 cup BBQ sauce
• 2 pieces cooked chicken cutlets
• 0.5 cup warm BBQ sauce
• 5 tablespoons mayo
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 0.5 teaspoon salt
• 1 pinch black pepper
• 1 pinch garlic powder
• 1.5 cups coleslaw mix
• 2 pieces dill pickles
• 1 piece scallion
• 3 teaspoons coleslaw sauce
• 1 pinch dill pickle seasoning
• 2 pieces BBQ chicken cutlets
• 1 batch dill pickle coleslaw

Instructions

1. Cut the chicken breast in half lengthwise to make two cutlets.
2. In a shallow dish, mix 2 tablespoons of flour with a pinch of oregano, paprika, garlic powder, and 1/4 teaspoon of salt.
3. Beat the egg in a separate shallow dish.
4. In another shallow dish, mix breadcrumbs with a pinch of oregano, paprika, garlic powder, and 1/4 teaspoon of salt.
5. Coat each chicken cutlet in the flour mixture, tapping off the excess.
6. Dip the floured cutlets into the beaten egg, letting any excess drip off.
7. Coat the egged cutlets in the breadcrumb mixture, pressing gently to adhere the breadcrumbs well.
8. Spray the inside of your air fryer basket with cooking oil spray.
9. Place the breaded chicken cutlets in the air fryer basket in a single layer.
10. Air fry at 400°F for 10-12 minutes or until the internal temperature reaches 165°F.
11. In a small saucepan, warm 1/2 cup of BBQ sauce over low heat.
12. Coat the cooked chicken cutlets in the warm BBQ sauce.
13. Mix together 5 tablespoons of mayo, 1-2 tablespoons of apple cider vinegar, 1.5-2 tablespoons of sugar, and season with salt, black pepper, and garlic powder.
14. In a large bowl, combine 1 1/2 cups of coleslaw mix, 2-3 chopped dill pickles, and 1 chopped scallion.
15. Add 2-3 teaspoons of prepared coleslaw sauce to the bowl and mix well. Add a heavy pinch of dill pickle seasoning if using.
16. Place each BBQ chicken cutlet on a serving plate and top with a generous amount of dill pickle coleslaw. Serve immediately.