Southern-Fried Chicken Cutlets with Black-Pepper Honey
"Frying is often deemed a bit daunting for the home cook, but there’s no reason why. In this recipe, tender, buttermilk-marinated chicken cutlets cook quickly and absorb very little oil. The result is crisp, well-seasoned chicken, enhanced by a sweet-and-spicy sauce made with just two ingredients...."
INGREDIENTS
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4 (1 3/4 pounds) boneless, skinless chicken breast halves
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Canola or vegetable oil, for frying
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Coarse kosher salt and freshly ground pepper
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2 cups all-purpose flour
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1 1/2 cups lowfat buttermilk
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1/4 cup honey
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1 tablespoon Dijon mustard
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1/2 teaspoon finely ground black pepper
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Several dashes hot sauce, such as Tabasco
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