Crispy Chicken Cutlets With Creamy Sauce

crispy chicken cutlets served on kitty rice bowl
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This “Crispy Chicken Cutlets With Creamy Sauce” is one of my recent favorite recipes. I’ve made oven-baked chicken nuggets and tenders for many years, so what makes this recipe different?

The many little pieces to dip and coat are a big deterrent to making nuggets and tenders. But the crispiness on all sides of the nuggets is a big selling point. Thankfully, corn flakes crumbs create that wonderful crispiness even on the whole cutlets. One time, I prepped cutlets the night before and kept it refrigerated for an entire day before baking. Cutlets still came out crispy with no soggy spots. Corn flakes crumbs are now a staple in my pantry.

My preferred part of the chicken is the thighs. Thighs don’t easily dry out like breasts and have a richer flavor. If you don’t have much experience cooking chicken, I recommend starting with thighs instead of breasts. They are much more forgiving and, even better, more affordable.

Don’t skip the sauce! This sauce is so delicious, drizzled on these crispy chicken cutlets or white rice. Everyone, from my kids to my hubs, loves this sauce. I hope you give it a try!

crispy chicken cutlets served on kitty rice bowl

How cute is this kitty rice bowl? My daughters are huge fans of cats, and they get so excited every time I make kitty rice bowls to serve their dinner. Serving chicken in a kitty’s mouth makes me chuckle a bit. It’s pretty easy to make a kitty rice bowl using this rice press mold.

Another option is to serve crispy chicken cutlets separately with extra sauce on a divided plate such as this Innobaby stainless steel bus plate. (below)

crispy chicken cutlets with rice, creamy sauce, and fresh fruits

For the perfect side dish for these crispy chicken cutlets, try air fryer broccoli or roasted cauliflower.

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Crispy Chicken Cutlets With Creamy Sauce

Wonderfully crispy chicken cutlets with cream sauce to drizzle on top. Everyone, from my kids to my hubs, loves this recipe!

Course Main Course
Cuisine Asian, Fusion
Prep Time 25 minutes
Cook Time 30 minutes
Servings 5
Author whiteblankspace


  • 1.7 lb boneless and skinless chicken thighs
  • 1.5 tsp salt
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups cornflake crumbs
  • cooking oil spray
  • 1/4 cup water
  • 1 tbsp corn starch
  • 3 tbsp soy sauce
  • 3 tbsp ketchup
  • 1 tsp honey or maple syrup
  • 1/2~1 cup heavy cream


  1. Position rack in the middle and preheat oven to 400 F.
  2. Sprinkle salt on both sides of chicken thighs.
  3. In a bowl, beat eggs. Add flour, water, onion powder, garlic powder and mix well to combine.
  4. On a shallow plate, spread a cup of cornflakes crumbs.
  5. Prepare a baking sheet by lining it with parchment paper.
  6. Dip chicken thigh in the egg mixture, shake off excess liquid and then dip it in the cornflake crumbs on both sides. Lay the breaded chicken flat on the baking sheet. Repeat with the rest of the chicken. If the crumbs get clumpy, add half a cup of cornflake crumbs at a time.
  7. Spray with cooking oil on top of the breaded chicken. Bake for about 30 minutes or until chicken is cooked through.

  8. While the chicken is baking, make the sauce. Add water and cornstarch to a saucepan and whisk to combine.
  9. Mix in soy sauce, ketchup, and maple syrup. Bring the sauce to a simmer and then lower the heat to low. Cook for a couple of minutes while stirring until the sauce thickens to a ketchup-like consistency.
  10. Mix in heavy cream to taste. Pour over crispy cutlets and enjoy.

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