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Categories:
doughnuts chicken breast cutlets kosher salt black pepper buttermilk eggs hot sauce flour potato starch cayenne pepper canola oil unsalted butter dill pickle chips honey
Viewed: 44 - Published at: 4 years agoIngredients
- 6 glazed doughnuts
- 9 (4-oz.) chicken breast cutlets
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 2 cups whole buttermilk
- 2 large eggs
- 1/2 cup hot sauce, divided
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 1 cup potato starch
- 1 teaspoon cayenne pepper
- 1 cup canola oil
- 1/4 cup unsalted butter, melted
- 1/3 cup dill pickle chips (optional)
- 1/4 cup honey (optional)
Method
- Preheat a waffle iron to medium-high; coat with cooking spray. Place 1 doughnut in the center of waffle iron. Close iron, and cook until golden brown, 2 to 3 minutes. Transfer doffles to a plate, and repeat with remaining doughnuts. Set aside.
- Sprinkle chicken cutlets evenly with 1/2 teaspoon each of the salt and pepper. Whisk together buttermilk, eggs, and 1/4 cup of the hot sauce in a medium bowl. Whisk together flour, potato starch, cayenne, and remaining 1 teaspoon each salt and pepper in a second medium bowl. Dip cutlets in egg mixture, letting excess drip off. Dredge in flour mixture, and transfer to a plate.
- Heat oil in a large cast-iron skillet over medium-high. Place cutlets in hot oil, and cook until golden brown and done, 4 to 5 minutes per side. Transfer cutlets to a wire rack to drain.
- Stir together butter and remaining 1/4 cup hot sauce in a medium bowl. Dip fried chicken cutlets in butter mixture to coat.
- Place 1 doffle on each of 3 plates. Top each with 3 hot chicken cutlets, and cover with remaining 3 doffles. If desired, top evenly with pickle chips, and drizzle evenly with honey.
