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Recipe Summary

prep:
10 mins
chill:
1 hr to 2 hrs
cook:
3 mins per batch
Servings:
8
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Ingredients

Chicken:
Honey-Mustard Sauce:

Directions

Chicken:
  • In large glass bowl, whisk together buttermilk, pepper sauce, Dijon mustard, egg and 1 teaspoon oregano. Add chicken cutlets and submerge in marinade. Cover with plastic wrap; refrigerate 1 to 2 hours.

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Instructions Checklist
  • In shallow dish, toss together the bread crumbs, remaining 1/2 teaspoon oregano, the salt and pepper. Set the mixture aside.

Instructions Checklist
Instructions Checklist
Sauce:
  • In small bowl, whisk together honey, mustard and vinegar until smooth. Set aside until serving.

Instructions Checklist
  • In deep pot, heat oil over medium heat until it registers 350°F on deep-fat frying thermometer. Remove chicken from refrigerator. One at a time, remove cutlets from marinade, letting excess marinade drip back into dish. Coat chicken with bread crumb mixture. Discard marinade.

Instructions Checklist
Instructions Checklist
  • Add 3 chicken cutlets at a time to hot oil. Fry for 3 minutes or until lightly browned. Transfer cutlets to a paper towel-lined platter; tent with foil to keep warm.

Instructions Checklist
  • Let the oil return to 350°F before continuing with the frying. Repeat as above with remaining chicken and bread crumbs. Serve cutlets warm with the Honey-Mustard Sauce and Scallion Buttermilk Biscuits (recipe on www.familycircle.com).

Nutrition Facts

267 calories; total fat 9g; saturated fat 1g; cholesterol 57mg; sodium 355mg; carbohydrates 22g; fiber 1g; protein 22g.
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Reviews

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