Buttermilk Fried Chicken Breast Cutlets
Enjoy a delicious everyday dinner with these quick buttermilk fried chicken breast cutlets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken, Chicken Breasts
- Method: Fry
Ingredients
Scale
- 1 1/2 pounds boneless chicken breast (or thinly sliced cutlets)
- 1 cup buttermilk
- 1 tablespoon hot sauce (I like Texas Pete’s)
- Kosher salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 2 teaspoons sweet paprika
- Vegetable oil for frying
- Optional Garnish: chopped fresh parsley
Instructions
- Slice each chicken breast horizontally to create two thin cutlets. Put the chicken in a food storage bag.
- Add the buttermilk and hot sauce to the chicken; seal the bag and refrigerate for about 2 hours.
- Put the flour in a wide, shallow bowl; add the paprika and stir to blend.
- Remove the chicken cutlets from the buttermilk marinade and shake off excess. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper.
- Heat about 1 inch of oil to 325 F in a deep skillet or Dutch oven.
- Dredge the seasoned chicken pieces in the flour and then fry them—in batches—in the hot oil for a total of about 5 to 6 minutes, or until they are thoroughly cooked. Turn them halfway through the cooking time.
- Transfer the fried chicken cutlets to a paper towel-lined pan to drain while frying the remaining pieces.
Find it online: https://classic-recipes.com/fried-chicken-breast-cutlets/