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Moist Crispy Double-Breaded Chicken Cutlets

Created by KittenCal on December 7, 2014

7 boneless skinless chicken breasts (pounded thin, flatten to at least half their thickness)
1 large egg
2 cups buttermilk (or as needed to cover the chicken)
1 1/2 teaspoons garlic powder
2 teaspoons hot sauce (optional)
Oil ( for frying)
BREADING MIXTURE
1 cup all-purpose flour

Step 1: In a large bowl whisk egg; add in buttermilk, 1 1/2 teaspoons garlic powder and hot sauce, if using; mix to combine.
Step 2: Add in chicken breasts, using hands turn to coat completely in the buttermilk.
Step 3: Refrigerate for at least 6 hours.
Step 4: In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
Step 5: Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
Step 6: Place the chicken into a colinder and allow all the buttermilk mixture to drain.
Step 7: Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
Step 8: Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
Step 9: Fry each breast until golden brown and cooked through.