Serves 1
Directions
- 1Cut each chicken breast in half lengthwise.
- 2Place each half between two sheets of plastic wrap or parchment paper, and pound using a mallet, rolling pin, or pan until about 1/2 inch thin.
- 3Set aside the pounded chicken.
- 4Grab three shallow bowls.
- 5In the first bowl, whisk together flour, paprika, garlic powder, and salt and pepper.
- 6In the second bowl, whisk together eggs and salt.
- 7In the third bowl, place the crushed up chips (you can crush them in a bag, or quickly pulse them in a food processor or blender).
- 8Dredge the chicken breast cutlets first in the flour mixture, then the egg wash, then the crushed chips.
- 9Meanwhile, heat avocado oil or another high heat oil in a heavy-bottomed pan over medium/medium-high heat until hot.
- 10Add one chicken cutlet at a time and fry until golden brown on both sides, a total of 5-8 minutes (internal temp should be 165).
- 11Remove fried chicken cutlets to a cooling rack or paper towel.
- 12Add butter, Frank’s RedHot Original, garlic powder, and cayenne pepper to taste to a small saucepan.
- 13Heat the buffalo sauce ingredients over medium low heat until butter has melted.
- 14Remove buffalo sauce from heat immediately.
Ingredients
- 2 large chicken breasts
- 0.75 cup flour
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 2 eggs
- 1 7.5-oz bag kettle cooked potato chips, crushed into a powder
- Avocado oil or another high heat oil, for frying
- 8 tbsp butter
- 0.66 cups Frank’s RedHot Original
- 1 tsp garlic powder
- Cayenne pepper to taste
- salt and pepper
Equipment
plastic wrapparchment papermalletrolling pinpanthree shallow bowlsfood processor or blenderheavy-bottomed pancooling rack or paper towelsmall saucepan
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