The Tolerable Lightness of Being

3) The crust was very crispy, but a bit dry. I am thinking of using just panko and no cornflakes next, and drizzling the crust with melted butter toward the end.

2) I made two batches: one soaked overnight in buttermilk; the other not soaked at all. To my surprise, we all agreed the buttermilk made no difference! Both were equally moist.

1) Using a wire rack (sprayed with olive oil) made a huge difference.

Crispy chicken achieved! Thank you all for your excellent advice. I dipped the cutlets in flour and a little cornstarch, then in egg, then in seasoned panko and crushed cornflakes. I used an oiled wire rack. The photos are below. I have three takeaways, which are in the replies that follow.

Thanks to the cooking community for all this great advice! Test run tomorrow (using as many tips as I can). Will report back with photos!

Love that idea!

Are you soaking them in buttermilk first or do you skip that part?

Thanks! All great advice! It didn't occur to me that the buttermilk was part of the problem but it makes sense.

I was thinking the cheese was part of the problem! It doesn't even add much--I'll ditch it.

Chocolate pudding

It’s good to know I’m not the only one…but with all this great advice I hope to crack the code!

Thanks! Will do!

Just add cornstarch to the dry mixture?

I’ve been using a pan—will use a rack next time. That could be the key!

Fantastic idea! Will try it on the next round. 🙏

So excited to read this!