-
1
Mix the first four ingredients together and pour over chicken in a Tupperware container.
-
2
Place the lid on the container and put it in the fridge for two or more hours.
-
3
You can actually do this first thing in the morning, and let it marinate all day.
-
4
The buttermilk helps to tenderize and moisten the meat.
-
5
Prepare flour mixture, which are the last 5 ingredients.
-
6
Dump it into a large aluminum pan (I buy the 30 pack of pans at Sams Club, about $7 and it works out to less than 30 cents a pan).
-
7
At this point I moisten a finger tip and touch the flour and taste it.
-
8
You should be able to taste the spices, and at this point you can adjust and add more Cayenne or salt or whatever you like...
-
9
If you find its too strong, just dump in a little more flour.
-
10
Heat up your oil in a large, heavy bottomed pan over medium heat.
-
11
I also cut a small piece of chicken, dredge it and fry it, and taste test there as well (and its an excuse to nosh a little bit if youre way hungry).
-
12
Adjust seasonings if needed.
-
13
Then just fry each breast cutlet, until golden brown.
-
14
Put a layer of chicken into the oil but dont let them touch.
-
15
You may have to do more than one pan.
-
16
When the chicken is in cutlets like this, it cooks more evenly, and you dont end up with a dark brown exterior and a raw interior.
-
17
After each pan is fried, I take the cutlets out of the oil and place them in a warm oven and continue frying.
-
18
You dont want to cook too many at once, and you do want to let the oil come up to temp again between each pan full.
