Sunny Anderson makes a spicy marinade with buttermilk, hot sauce and paprika for these juicy chicken sandwiches that might be even better than the restaurant version!
Look closely and you will see the secret to this gooey chicken Parmesan. Instead of a thin crumb coating, chef James Briscione batters homemade chicken cutlets like southern-fried chicken (buttermilk is involved). The results are extra crispy.