Chicharron Chicken Cutlets

👩‍🍳 Gör så här

1. 1
   Place 1 lb. chicken tenders in a single layer between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound to ¼" thick. Sprinkle all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of garlic powder.
2. 2
   Pulse 5–6 oz. salted plain chicharrones, 2 tsp. Italian seasoning, 2 tsp. paprika, 1 tsp. garlic powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until chicharrones are about the size of sesame seeds; transfer to a shallow bowl.
3. 3
   Place ½ cup all-purpose flour or gluten-free flour blend in a second shallow bowl and mix in a large pinch of kosher salt and a large pinch of garlic powder. Lightly beat 2 large eggs and a pinch of kosher salt in a third shallow bowl to blend. Working one at a time, dredge chicken in flour mixture, shaking off excess, then dip in eggs, letting excess drip back into bowl. Dredge in chicharrones mixture, pressing lightly to adhere. Place on a rimmed baking sheet.
4. 4
   If pan frying, pour vegetable oil into a large skillet to come ⅓" up sides (about 2 cups) and heat over medium-high. Working in 2 batches, cook chicken, turning halfway through, until golden brown and crisp, 7–9 minutes; transfer to a wire rack to drain.
5. 5
   If using an air fryer, heat to 375°. Lightly coat chicken cutlets with nonstick vegetable oil spray or drizzle with vegetable oil. Arrange half of tenders in a single layer in air-fryer basket. Bake, turning halfway through, until golden brown and cooked through, 10–12 minutes. Transfer to a platter and repeat with remaining cutlets.
6. 6
   Finely grate zest from 1 lemon over chicken. Cut lemon into wedges and serve chicken with lemon for squeezing over.