Spicy Garlic Chicken Breast Cutlets

"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!"
photo by gailanng photo by gailanng
photo by gailanng
photo by Chabear01 photo by Chabear01
Ready In:




  • 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.
  • Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling.
  • In a shallow dish combine all the coating ingredients.
  • 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.
  • 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).
  • Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet.
  • Cook the chicken breasts about 6-7 minutes on each side or until cooked through.

Questions & Replies

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  1. 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
  2. To diet or not to diet; that is the question. Maybe not. No question about it being a 5 star dish, though.
  3. 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.
  4. Excellent flavor. I used 3 tablespoons of Chipotle Tabasco and the full 1/2 tsp of cayenne pepper. Had a nice kick and the chicken was very moist.
  5. Made this for a special dinner tonight in celebration of a visit from my DGS who is in the Army. He pronounced this deliciously moist chicken to be worthy of 10 stars, and I most certainly have to agree. I used 1/8 cup Louisanne Sauce for the hot sauce and next time will do the same as it was perfect in flavor. Thank You Kitz for yet another fabulous recipe.



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