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1
Line a baking sheet with paper towels.
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2
Put the chicken and buttermilk in a large bowl, cover, and refrigerate for 2 hours. Put the seasoned flour in a shallow dish.
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3
Heat 1 inch of oil in a large, heavy skillet or Dutch oven over high heat to 350 degrees.
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4
Remove the chicken from the buttermilk and dredge in the flour on both sides. Gently place in the oil and cook in batches, turning, until golden brown and crispy on the outside and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the paper towel- lined baking sheet. Allow the oil to return to 350 degrees between each batch.
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5
Serve each cutlet with 1 /4 cup of the sauce and Sriracha, if desired.
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6
EDDIE'S WAY: Serve with steamed or sauteed green beans or spinach and warm tortillas.
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7
Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the chiles, horseradish, and pickle relish. Cook for 3 minutes and add the heavy cream. Increase the heat to medium-high and let boil for 3 minutes, watching closely to make sure the mixture doesn't boil over. Allow the mixture to cool slightly, then transfer to a blender or food processor and puree, being very careful with hot liquids in the blender, as they can overflow suddenly. Pour the mixture through a fine-mesh strainer back into the saucepan. Add the remaining 8 tablespoons butter, season with salt, and cook over medium heat, stirring occasionally, until the sauce is reduced to about 2 cups. It should be fairly thin. Keep warm until ready to use.
