Recipes > Dinner

Crispy Creole Chicken Cutlets with Tomato Cucumber Salad

Prep Time

20 minutes

Cook Time

8 minutes


3-8 people

This crispy fried chicken is delicious and light … perfect for any night of the week! Tangy, crisp and crunchy, My Diary of Us says this meal is a delicious combination of flavors and textures in every bite.

Crispy Creole Chicken Cutlets with Tomato Cucumber Salad

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Kitchen Tip : Crispy Creole Chicken Cutlets with Tomato Cucumber Salad


  • 6 Chicken Cutlets

  • 2 Cups All-Purpose Flour

  • 2 Cups Buttermilk

  • 1 Cup Tony’s 30-Minute Chicken Marinade

  • 1 Tablespoon + 1 Teaspoon Tony’s More Spice Seasoning

  • 2 Cups Avocado or Canola Oil

  • 2 Cups Cucumbers, Chopped

  • 1 Cup Tomatoes, Chopped

  • 1/4 Cup Red Onion, Thinly Sliced

  • 1/4 Cup Red Wine Vinegar

  • 1 Teaspoon Lemon Juice

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Tony’s More Spice Seasoning

  • 1 Tablespoon Fresh Dill

  • Clear


Making the Crispy Creole Chicken Cutlets:

  1. Combine buttermilk, Tony’s 30-Minute Chicken Marinade and 1 tablespoon Tony’s More Spice Seasoning. Put chicken into liquid and let marinate overnight.
  2. In a large plastic zipper bag, shake together flour and 1 teaspoon Tony’s More Spice Seasoning.
  3. Remove chicken from the buttermilk mixture and place directly into the flour mixture.
  4. Seal the bag and shake until chicken is completely coated.
  5. Meanwhile, heat oil in a skillet over medium heat until a drop of flour sizzles and lets you know it’s hot enough.
  6. Add chicken to the hot oil and fry on each side for 4-5 minutes until golden brown.
  7. Remove chicken to cooling rack and sprinkle with Tony’s More Spice Seasoning.

Making the Tomato Cucumber Salad:

  1. Combine cucumbers, tomatoes and red onion.
  2. In another bowl, whisk together red wine vinegar, olive oil, lemon juice, Tony’s More Spice Seasoning and fresh dill until combined.
  3. Pour mixture over cucumbers, tomatoes and red onion. Toss and then refrigerate until ready to serve.

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