Breaded Chicken Cutlets with Sage

1. 1

   Preheat the oven to 200F.

2. 2

   Season the chicken with salt and pepper.

3. 3

   Stir the buttermilk, hot sauce, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl.

4. 4

   Add the chicken; turn to coat well.

5. 5

   Let marinate for about 15 minutes.

6. 6

   Stir the bread crumbs and sage in another bowl; set aside.

7. 7

   Heat about 1 inch oil in a large skillet until it reaches 365F on a deep-fry thermometer.

8. 8

   Working with 1 cutlet at a time, transfer the chicken from the buttermilk mixture to the bread crumb mixture, coating both sides completely.

9. 9

   Gently place in the hot oil.

10. 10

    Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes.

11. 11

    Transfer to a rack or paper towels to drain.

12. 12

    Transfer to a baking sheet, and put in the oven to keep warm.

13. 13

    Remove any bits of coating from the skillet with a slotted spoon, and discard before adding more chicken.

14. 14

    Repeat with the remaining chicken.

15. 15

    Garnish with the fried leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.