![]() ![]() Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Place the remaining 2 cups of buttermilk in a bowl. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight. While still warm, sprinkle Maldon sea salt to taste.In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired.Remove from the oil and cool slightly on a paper-towel lined plate. Fry until crispy and golden brown, about 3-4 minutes per side. Add the cutlets to the skillet, working in batches to avoid crowding.Starting with the first cutlet, coat the chicken in flour, then dip into the egg, then coat completely in breadcrumbs. Bread the chicken one piece at a time.Heat the oil in a cast-iron skillet until 350 F, or until a piece of flour sizzles when added.On a second plate, whisk together the breadcrumbs and seasonings. Prepare 3 breading stations in shallow bowls or plates: On the first plate, whisk together the cornstarch and flour.Flatten to an even ΒΌ-inch thickness using a meat mallet or heavy-bottomed pan. Place each chicken slice between 2 pieces of plastic wrap or inside a Ziploc bag. Carefully slice each chicken breast in half horizontally to yield 2 thin pieces.
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