CHICKEN - Fried Chicken Cutlets :]>
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| Gourmet | April 2002 Yield: Makes 4 servings | |
| 4 | skinless boneless chicken breast halves,, (1 1/2 lb) |
| 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 |
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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