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Ingredients
- 2 lbs boneless, skinless chicken cutlets (8-10 pieces)
- pounded about 1/4 inch thick
- 1 1/2 cups buttermilk
- 1/2 tsp hot sauce (Tabasco)
- 2 cups plain dried breadcrumbs (about 8 oz)
- 1/3 cup finely chopped fresh sage, plus fried leaves for garnish
- salt/pepper
- Oil for frying
Preparation
Step 1
Preheat oven to 200. Season chicken w/salt and pepper. Stir buttermilk, hot sauce, 1 ½ tsp salt and 1/4 tsp pepper in med bowl. Add chicken, turn to coat well. Let marinate for about 15 min. Stir breadcrumbs and sage in another bowl; set aside.
Heat about 1 inch oil in large skillet. Working with one cutlet at a time, transfer chicken from buttermilk mixture to breadcrumbs, coating both sides. Gently place in hot oil, cooking and turning until crisp, about 5 min. Transfer to paper towels to drain. Transfer to baking sheet and put in oven to keep warm. Remove any bits of coating from pan before frying remainder of chicken. Garnish with fried leaves.