Buttermilk Fried Chicken Breast Cutlets
Enjoy a delicious everyday dinner with these quick buttermilk fried chicken breast cutlets.
Ingredients
- 1 1/2 pounds chicken 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.
Nutrition
Calories: 525kcalCarbohydrates: 39gProtein: 43gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 115mgSodium: 348mgPotassium: 788mgFiber: 2gSugar: 3gVitamin A: 648IUVitamin C: 4mgCalcium: 87mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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