Ingredients

Method

1. 1

   Slice the chicken breast in half horizontally to create thinner cutlets.

2. 2

   In a large bowl, combine the buttermilk, hot sauce, jalape o juice, egg, garlic butter seasoning, paprika, and onion powder.

3. 3

   Whisk until well combined.

4. 4

   Add the chicken cutlets to the buttermilk mixture, ensuring they are fully submerged.

5. 5

   Cover the bowl and refrigerate to marinate for at least a few hours.

6. 6

   On a large plate or in a shallow dish, combine the flour, baking powder, baking soda, salt, pepper, garlic butter seasoning, paprika, and onion powder.

7. 7

   Mix the dry ingredients together until evenly distributed.

8. 8

   Remove the chicken from the marinade.

9. 9

   Dredge a piece of chicken in the seasoned flour, coating it completely.

10. 10

    Dip it back into the buttermilk marinade.

11. 11

    Dredge it in the flour a second time, pressing the flour onto the chicken to create a thick, shaggy coat.

12. 12

    Set the coated chicken aside. Repeat with the remaining chicken pieces.

13. 13

    Heat about an inch of oil in a large cast-iron skillet over medium-high heat.

14. 14

    Carefully place the coated chicken into the hot oil.

15. 15

    Fry for about 3-5 minutes per side, or until golden brown, crispy, and cooked through.

16. 16

    Remove the chicken from the skillet and let it drain on a wire rack.