8 New Ways to Coat Your Cutlet Slideshow

Corn Flakes Cereal

If you think that the light and airy crunch from Corn Flakes can only be enjoyed with milk, then think again. We love using crushed up Corn Flakes for breading chicken breasts and fish.

Barbecue Chips

Here’s a way to avoid wet naps. Instead of dousing your wings in an ooey, gooey barbecue sauce, try breading them in crushed up barbecue chips instead.  You’ll find that you still get that beloved barbecue taste along with double the texture. 

Click here to see the Barbecue Chip Chicken Wings Recipe

Honey Roasted Peanuts

Honey-roasted peanuts’ texture and flavor are good for so much more than an afternoon snack. Crush your favorite brand up and coat your pork chops with them the next time you’re looking for the traditional sweet flavor paired with the chop. 

Sour Cream and Onion Potato Chips

There was a point in time when we thought that nothing could get better than the taste of a sour cream and onion dip. That was until we crushed up the flavorful chips, breaded a chicken breast with them, and fried it. 

Click here to see the Sour Cream and Onion Chicken Recipe


Doritos aren’t just for tacos at Taco Bell. Next time you’re looking for a fun way to spruce up your weeknight chicken, use a bag of them for breading. You’ll find that their vibrant orange dusting takes on a whole new texture and flavoring after it’s fried for a few minutes. 

Honey Mustard Pretzels

Skip the dipping sauce next time you make chicken tenders and coat them in honey mustard pretzels instead. You’ll add flavor and crunch and still get to lick your fingers clean when you’re done. 

Click here to see the Honey Mustard Chicken Tenders Recipe

Pita Chips

Sometimes when we see a recipe calling for panko, we’ll try swapping in crushed up pita chips instead. We like the intense salty flavor it gives, and it’s almost double the crunch of the Japanese breadcrumb.


Make your fish heart-healthy with a nice coating of crushed up pistachios. They not only make it even better for you, but they add color, flavor, and texture as well.

Click here to see the Pistachio-Crusted Tilapia Recipe