Spicy Fried Chicken Cutlets Recipe - Cooking Index
4 | Boneless skinless chicken breast halves - - (1 1/2 lbs total) | |
1 cup | 237ml | Well-shaken buttermilk |
1 teaspoon | 5ml | Bottled hot sauce - plus |
Additional for serving | ||
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
3 cups | 187g / 6.6oz | All-purpose flour |
3 cups | 438g / 15oz | Fresh bread crumbs |
= (from 6 slices crusts-on firm white | ||
Sandwich bread) | ||
1/2 teaspoon | 2.5ml | Cayenne |
1 cup | 237ml | Vegetable oil - for frying |
Gently pound chicken breasts between sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/3-inch thick.
Whisk together buttermilk, hot sauce, 1/2 teaspoon salt, and black pepper in a shallow dish, then add chicken, turning to coat, and let stand 15 minutes.
Place flour in a shallow dish. Stir together bread crumbs, cayenne, and remaining 1/2 teaspoon salt in another shallow dish. Remove chicken from buttermilk 1 piece at a time, dredge in flour, dip back into the buttermilk, letting excess drip off, then dredge in bread crumbs, pressing gently to help them adhere. Transfer chicken as coated to a sheet of waxed paper.
Heat oil in a 10-inch heavy nonstick skillet over moderately-high heat until hot but not smoking (about 360 degrees), then fry chicken 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side. Transfer chicken with tongs to paper towels to drain and serve with hot sauce on the side.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B64) - from the TV FOOD NETWORK
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