CRISPY FRIED CHICKEN (WITH MUSTARD SAUCE)
MAKES: 8 SERVINGS
SAUCE
3 tbs honey
2 tbs Dijon mustard
1 tbs white wine vinegar
CHICKEN
2 cups buttermilk
2 tbs hot pepper sauce
2 tbs Dijon mustard
1 egg
1 1/2 tsp oregano
8 thin sliced chicken breast cutlets
2 cups panko (Japanese bread crumbs)
1/2 tsp salt
1/2 tsp pepper
1 1/2 quarts vegetable oil
SAUCE: In bowl, whisk honey, mustard and vinegar until smooth, set aside.
CHICKEN: In bowl, whisk buttermilk, pepper sauce, mustard, egg, and 1 tsp oregano. Add cutlets, turn to coat with marinade. Cover with plastic wrap, refrigerate 2 hours.
In dish, toss together bread crumbs, remaining oregano, salt and pepper. Set mixture aside. In pot, heat oil. Remove cutlets from marinade. Coat each with bread crumb mixture. Add 3 cutlets to hot oil. Fry 3 min. or until lightly browned. Transfer to paper towel lined platter, keep warm. Repeat with remaining cutlets. SERVE WARM WITH HONEY MUSTARD SAUCE.*
