I found this recipe in an advertisment for Texas Pete hotsauce! I don’t eat alot of fried food, but this sounded like fun and it’s not a heavy fry; the chicken is not buried under a greasy, crusted topcoat.
It calls for regular chicken breasts, but I, instead, used chicken breast tenderloins.
It’s surprisingly delightful how the hot sauce peeks it’s flavor out through the buttermilk.
I served it with roasted potatoes and an avocado, red onion, cucumber, tomaoto salad with a vinegarette dressing.
This recipe has you soak the chicken breasts in the buttermilk-hot sauce for 30 minutes before cooking. I made the mixture, placed the pounded chicken tenderloins in the mixture, covered it, and put it in the fridge for a couple of hours while I took the convertible out for a spin. It was fine.
4 4-oz. chicken breasts, pounded
1 quart buttermilk
1 cup Texas Pete Original Hot Sauce
3 cups all-purpose flour (at least)
3 Tbsp. Kosher salt
1 Tbsp. black pepper
1/2 cup canola oil
In a medium size baking dish, combine buttermilk and Texas Pete hot sauce. Add pounded chicken breasts and let sit for 30 minutes. Remove chicken breasts from buttermilk and dredge in all-purpose flour seasoned with the salt and pepper.
In a medium saute pan on medium-high heat, add canola oil. Let the oil get warm for 1 minute. Place chicken in pan and cook one each side until golden brown or until internal temperature of chicken reaches 165 degrees.
Wine served: 2011 Pio Cesare, Gavi