Spicy Fried Chicken Cutlets

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 fresh bread crumbs (from 6 slices firm white sandwich bread)
• 1/2 teaspoon cayenne
• 1 cup vegetable oil for frying

Directions

Gently pound chicken breasts between sheets of plastic wrap to 1/3 inch thickness with a flat meat pounder or rolling pin.

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 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, turning once, until golden brown and cooked through, about 6 minutes total. Transfer chicken with tongs to paper towels to drain. Serve with hot sauce on the side.

Makes 4 servings.

Serve these chicken cutlets with a crisp green salad with blue cheese dressing.

Source: Southwest Times – Fort Smith, Ar