Thursday, February 5, 2015

Superchicken (Buffalo-Style Chicken Cutlets)

(Edited from a post from 6/14/2009)

One of my family's favorite dinners--and what we had for the day of that big football game this month--is Superchicken, Buffalo-style chicken cutlets.  It's a very easy, flexible recipe.  These have never stayed around long enough for me to take a picture of them!

I use boneless, skinless chicken breast. Since the thin-sliced meat is usually more expensive, I purchase the regular and slice it into cutlets myself.

I bread the cutlets. If I'm feeling ambitious, I'll dip them into flour, then egg, then breadcrumbs. If I'm in a hurry, it's straight from a water rinse to the breadcrumbs. Either way, the crumbs stick better if the breaded chicken is allowed to rest for a half-hour or so.

I pan-fry the cutlets in a neutral-flavored oil like canola until they're golden brown and crisp. After they're drained, we coat them in a mixture of hot sauce and melted butter (a 50/50 blend).

To save time and reduce the fat content, I sometimes skip the breading and cook the cutlets in a grill pan. It doesn't taste as good that way, but it saves both time and clean-up.

This is good with celery and carrot sticks, blue cheese dressing, mashed potatoes, and marinated slaw (another family favorite). The cutlets are also good on sandwiches. Enjoy!

I'm linking up with Friday Feast at Jumpin-Beans.  Click through the image for more yummy recipes.

2 comments :

  1. Thanks for linking up again!
    Broxton has been on a "hot wing" kick... ( but he doesn't want hot WINGS, he wants buffalo chicken strips... ) this sounds like something I could totally do :)
    Question - you said they stick better if they are allowed to rest for a bit...
    So, bread them.. then just let them sit on a plate or something before you cook them, right?
    Wonder if that would work with the breaded porkchops I do...
    Might have to try that too!
    Thanks! Have a great weekend!

    ReplyDelete
  2. Yes, Noelle, I let the breaded pieces rest on a plate for a while. I layer them with wax paper so they don't stick together. This can even be done hours ahead, if you store it in the refrigerator. And I'm sure it would work with pork chops, too!

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