Fans of Buffalo wings will understand why we suggest serving these chicken cutlets with Crunchy Iceberg and Watercress Salad with Blue Cheese Dressing.
Active time: 20 min Start to finish: 35 min
Makes 4 servings.
INGREDIENTS
- 4skinless boneless chicken breast halves (1 1/2 lb)
- 1cup well-shaken buttermilk
- 1teaspoon bottled hot sauce plus additional for serving
- 1teaspoon salt
- 1/2teaspoon black pepper
- 3cups fresh bread crumbs (from 6 slices firm white sandwich bread)
- 1/2teaspoon cayenne
- 1cup 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.
Stir together bread crumbs, cayenne, and remaining 1/2 teaspoon salt in another shallow dish. Remove chicken from buttermilk 1 piece at a time, letting excess drip off, then dredge in bread crumbs, pressing gently to help them adhere. Transfer chicken as coated to a sheet of wax paper.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, 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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