Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves - - (1 1/2 lbs total)

  2. 1 cup 237ml Well-shaken buttermilk

  3. 1 teaspoon 5ml Bottled hot sauce - plus

  4. Additional for serving

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 3 cups 187g / 6.6oz All-purpose flour

  8. 3 cups 438g / 15oz Fresh bread crumbs

  9. 6 slices crusts-on firm white

  10. Sandwich bread)

  11. 1/2 teaspoon 2 1/2ml Cayenne

  12. 1 cup 237ml Vegetable oil - for frying

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. Heat oil in a 10-inch heavy nonstick skillet over moderately-high heat until hot but not smoking (about 360 degrees), 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.

  5. This recipe yields 4 servings.


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