Who says you need to order out for buffalo chicken spice up your boring chicken cutlet recipe with Hot Mamma’s help.
4 medium size boneless skinless chicken breasts
⅓ cup Frank’s Red hot sauce
½ cup olive oil for hot sauce mixture
Additional oil for frying
5 cloves of garlic
1 cup Panko bread crumbs
1 cup Italian breadcrumbs
½ cup Bisquick
Salt & pepper to taste
No nutrition information available
Place chicken breasts between wax paper and pound chicken with meat mallet to desired thickness. (Skip this step if you like them thick and juicy.)
Cover ½ inch of the bottom of a large non-stick deep fry pan with your favorite frying oil and heat to medium heat.
In Cuisinart mini-prep food processor, pour in hot sauce, eggs, olive oil, and peeled garlic. Process for about a minute until all the garlic has been chopped. Pour into shallow bowl and set aside.
In another shallow bowl mix bread crumbs, bisquick and salt and pepper.
Poke holes with your fork into the chicken. In an assembly line style, dunk chicken into hot sauce mixture (the fork holes will allow the sauce to seep into the meat). Then place the chicken in the breadcrumb mixture, covering it completely then put it into the hot oil in the frying pan. Continue this process till all the chicken pieces have been coated and put into the hot oil. Fry chicken for about 4min for thin cuts (longer for thicker cuts) on each side until chicken is no longer pink in the middle and outside breading is a golden brown.
Place on plate and serve with your favorite side. The chicken can be served with a side of blue cheese or ranch dressing for dipping or for those who like it really hot serve with a side of hot sauce. Enjoy!