- 3 large chicken breasts, sliced in half to make 6 thin pieces
- 1 cup buttermilk
- 1 cup self-rising flour
- 2 teaspoons kosher salt and freshly ground black pepper
- 1 cup buffalo-style hot sauce
- vegetable oil for frying
- 6 brioche buns
- cheese of your choice (my favorites: pepper jack or provolone)
- thinly sliced red onion
- blue cheese crumbles or ranch dressing
- 1/2 english cucumber, thinly sliced
- optional sides: potato chips, sweet potato fries, macaroni and cheese,
- Place the chicken in a ziplock bag. Cover with the buttermilk, turning to coat.
- In a medium sized bowl, stir together the flour, salt, and pepper.
- In another shallow bowl, pour the buffalo sauce.
- Line a large plate with a few layers of paper towels.
- Add enough vegetable oil to a large skillet or cast iron skillet to create about an inch of depth for frying.
- Heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess.
- Carefully place the chicken into the hot oil and fry until dark golden brown and cooked through, 4-5 minutes per side. Internal temperature should ready 165.
- Transfer the chicken to the paper towel-lined plate to drain.
- As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun and top with your choice of serving toppings and side dishes.
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