Total Time
39mins
Prep 25 mins
Cook 14 mins

Plan ahead the chicken will need to marinate for at least 6 hours or up to 24 hours, you may need to adjust the hot sauce and cayenne to suit heat level, after you make this once you will know how much hot sauce and cayenne is suitable for you taste --- this is very good!

Ingredients Nutrition

Directions

  1. In a medium bowl combine the buttermilk with hot pepper sauce and chopped garlic; add in the pounded chicken breasts and turn to coat with the buttermilk mixture.
  2. Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling.
  3. In a shallow dish combine all the coating ingredients.
  4. Remove the breasts from the buttermilk allowing any excess to drip off do not wash off the buttermilk or remove and small garlic pieces that are stuck to the chicken.
  5. Coat the chicken in the breadcrumb mixture pressing down firmly with hands to adhear the breadcrumb mixture to the chicken (I suggest to bread all the the breasts then place on a flat sheet before frying).
  6. Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet.
  7. Cook the chicken breasts about 6-7 minutes on each side or until cooked through.
Most Helpful

1 5

I was disappointed the taste was bland and the breading did not stay on the chicken. The breading never got crispy..I wont make this again

5 5

To diet or not to diet; that is the question. Maybe not. No question about it being a 5 star dish, though.

5 5

This is VERY good! I had some bread to use up, so I made 3 cups of fresh breadcrumbs from 6 slices of sourdough bread. In the breading mixture, I used Montreal Seasoning for the seasoning salt and some Lawry's Salt as well. Everyone LOVED this. Thank for posting, Kitten.