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Sandwiches | |
| 4 thin-cut chicken breasts (chicken cutlets) Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1 teaspoon cayenne pepper 1 large egg, lightly beaten 1/4 cup buttermilk 1 tablespoon plus 1 cup Louisiana-style hot sauce 1 cup panko breadcrumbs 6 tablespoons salted butter, melted 1/4 cup olive oil 4 toasted buns 1/2 cup pickle chips, drained | |
| Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside. To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside. Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely. Serve on the toasted buns with tons of pickles. | |
Unrated | |
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