Spicy Fried Chicken Cutlets

Total Time:
32 min
Prep:
5 min
Inactive:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 skinless boneless chicken breast halves (1 1/2 pounds)
  • 1 cup well-shaken buttermilk
  • 1 teaspoon bottled hot sauce, plus additional, for serving
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups all-purpose flour
  • 3 cups fresh bread crumbs (from 6 slices firm white sandwich bread,crusts on)
  • 1/2 teaspoon cayenne
  • 1 cup vegetable oil, for frying
Directions

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 F), 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.


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