This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

Few things make me happier than perfectly crispy fried chicken! I partnered with my friends at Tony Chachere’s to bring you such a delicious and light way to enjoy fried chicken any night of the week. I personally love serving up something tangy, crisp, and crunchy with my fried chicken and so it just makes sense to serve up this chicken with a fresh summer salad. Summer cucumbers and tomatoes come together in a simple salad that pairs perfectly with these fried chicken cutlets. This recipe for crispy spiced chicken cutlets with tomato cucumber salad is going to be on repeat for dinner on season long.

I love chicken cutlets because the cook time extra quick, meaning you can have dinner on the table fast! This 30-minute meal is truly one that I am slightly obsessed with right now. I used Tony Chachere’s Chicken Marinade, buttermilk, and Tony’s More Spice Creole Seasoning to marinate the chicken to make it extra tender and full of flavor. I also season the flour with the More Spice Creole Seasoning and simply shake it in a plastic zipper bag to coat the chicken thoroughly, making clean up and the coating process so easy!

While the chicken fries up, I use that time to make the cucumber tomato salad by adding veggies, red onion, dill, and a simple vinaigrette that really brings it all together. I like to serve this salad right over top of the chicken for a delicious combination of flavors and textures with every single bite.

I am loving Tony Chachere’s More Spice Creole Seasoning right now because I am all about a little extra heat and that extra kick really takes this recipe to the next level.

Make sure to check out more recipe inspiration from Tony Chachere's here.

Crispy Spiced Chicken Cutlets with Tomato Cucumber Salad

Ingredients:

For the chicken-

6 Chicken Cutlets
2 Cups All Purpose Flour
2 Cups Buttermilk
1 Cup Tony Chachere’s Chicken Marinade
1 Tbsp. + 1 Tsp. Tony Chachere’s More Spice Creole Seasoning
2 Cups Avocado or Canola Oil

For the Salad-

2 Cups Chopped Cucumber
1 Cup Chopped Tomatoes
1/4 Cup Thinly Sliced Red Onion
1/4 Cup Red Wine Vinegar
1 Tsp. Lemon Juice
1/4 Cup Olive Oil
1 Tsp. Tony Chachere’s More Spice Creole Seasoning
1 Tbsp. Fresh Dill

Directions:

Combing buttermilk, Tony Chachere’s chicken marinade, and 1 Tbsp. Tony Chachere’s More Spice Creole Seasoning and then marinate chicken overnight.
In a large plastic zipper bag combine flour and 1 Tsp. Tony Chachere’s More Spice Creole Seasoning and shake to combine.
Remove chicken from the buttermilk and place directly into flour mixture.
Seal the bag and shake until chicken is completely coated.
Meanwhile heat oil in a skillet over medium heat until a drop of flour sizzles to let you know its hot enough.
Add chicken to the hot oil and fry on each side for 4-5 minutes until golden brown.
Remove chicken to cooling rack and sprinkle with more Tony Chachere’s More Spice Seasoning.
While chicken cooks, make salad by combining cucumbers, tomatoes, and red onion.
Make vinaigrette by whisking together red wine vinegar, olive oil, lemon juice, Tony Chachere’s More Spice Seasoning, and fresh dill until combined.
Add dressing to the vegetables and refrigerate until ready to serve.
When chicken is done cooking, serve immediately with a good helping of cucumber tomato salad on top.