SPICY FRIED CHICKEN CUTLETS
Steps:
- 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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m asgar
[email protected]This recipe is a keeper! I've made it twice now and it's a hit with my family and friends.
Alfredo Jimenez
[email protected]I'm a huge fan of spicy food and this chicken did not disappoint. It had just the right amount of heat.
music ringtones
[email protected]The chicken was a bit dry, but the breading was on point. I'll try again with some adjustments.
A Ghaffar9 Ghaffar9
[email protected]Holy moly! This is some next-level fried chicken. Crispy, juicy, and flavorful all at the same time. I'm a fan.
eleni kuspa
[email protected]This fried chicken was so good! The breading was crispy and flavorful, and the chicken was juicy and tender. I'll definitely be making this again.