Brining the chicken in salted buttermilk ensures a tasty and tender chicken filet. This soaking will also help the flour coating adhere better. I prefer to soak the chicken overnight for the best flavor. I trim the cutlets and set aside and freeze any small pieces of meat for use in a stir fry or soup later.
Start by seasoning the chicken with salt and pepper. Slice the chicken into cutlets. Thick breasts must be sliced into thinner pieces first. Place chicken cutlets in a glass bowl with buttermilk. Cover with plastic wrap or a cover and place in the fridge for 30 minutes to an hour or overnight.
In a shallow bowl, mix the all-purpose flour with salt, pepper, cayenne, chili powder, paprika and garlic powder. Remove chicken from refrigerator and add hot sauce to buttermilk.
Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.
Heat oil in a heavy pan to 350 degrees over medium heat. To ensure oil doesn’t become too hot use an oil thermometer. If oil temperature is higher than 350-375 degrees, slightly lower heat to medium low. Add cutlets in oil in a single layer. Fry for 5-7 minutes, then flip and fry for an additional 3 minutes. Using metal tongs, remove from oil and drain on paper towels.
Buns can be toasted in a heavy heated pan.
Serve on toasted buns with pickles and mayonnaise.
Equipment:
Cast Iron Deep Skillet for Frying
Spicy Chicken Sliders
I rarely make anything the whole family loves, but this one fits the bill! Brining the chicken in buttermilk is essential to tenderizing and flavoring the chicken.
Ingredients
Instructions
- Salt and pepper chicken. Slice the chicken into cutlets. Thick breasts must be butterflied first. Place chicken cutlets in a glass bowl with buttermilk. Cover with plastic wrap and place in the fridge for 30 minutes to an hour.
- In a shallow bowl, mix the all-purpose flour with salt, pepper, cayenne, chili powder, paprika and garlic powder. Remove chicken from refrigerator and add hot sauce to buttermilk.
- Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.
- Heat oil in a heavy pan to 350 degrees over medium heat. To ensure oil doesn’t become too hot use an oil thermometer. If oil temperature is higher than 350-375 degrees, slightly lower heat to medium low. Add cutlets in a single layer. Fry for 5-7 minutes, then flip and fry for an additional 3 minutes. Remove from oil and drain on paper towels.
- Serve on buns with pickles and mayonnaise.