Crispy Fried Chicken

Crispy Fried Chicken
Servings: 8 Prep 10 mins Chill 1 hr to 2 hrs Cook 3 mins per batch

Ingredients

Chicken:
  • 2 cups buttermilk
  • 2 tablespoons liquid hot-pepper sauce
  • 2 tablespoons Dijon mustard
  • 1 egg
  • 1 1/2 teaspoons dried oregano
  • 8 thin-sliced chicken breast cutlets (about 1-1/2 pounds total)
  • 2 cups panko (Japanese) bread crumbs (see Note)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Honey-Mustard Sauce:
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white-wine vinegar
  • 1 1/2 vegetable oil, for frying

Make It

Chicken:

1. 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.

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

Sauce:

3. In small bowl, whisk together honey, mustard and vinegar until smooth. Set aside until serving.

4. In deep pot, heat oil over medium heat until it registers 350 degrees 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.

5. 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.

6. Let the oil return to 350 degrees 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

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 9, chol. (mg): 57, sat. fat (g): 1, carb. (g): 22, fiber (g): 1, pro. (g): 22, sodium (mg): 355, Percent Daily Values are based on a 2,000 calorie diet.