Southern Fried Chicken Cutlets With Black Pepper Honey Recipes

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SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

SOUTHERN FRIED CHICKEN CUTLETS WITH BLACK-PEPPER HONEY



Southern Fried Chicken Cutlets With Black-Pepper Honey image

Make and share this Southern Fried Chicken Cutlets With Black-Pepper Honey recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

4 (1 3/4 lb) boneless skinless chicken breast halves
canola oil or vegetable oil, for frying
coarse kosher salt
fresh ground pepper
2 cups all-purpose flour
1 1/2 cups low-fat buttermilk
1 tablespoon Dijon mustard
3 dashes frank's hot sauce
1/4 cup honey
1/2 teaspoon finely ground black pepper

Steps:

  • Halve chicken breasts crosswise so you have 8 cutlets. Place each cutlet between two pieces of plastic wrap and gently pound thicker areas to uniform thickness. Season cutlets on both sides with salt and pepper.
  • In a large, nonreactive bowl combine buttermilk, mustard, about 1/2 teaspoon salt, a pinch of black pepper,and several dashes of hot sauce; mix well. Place chicken cutlets in buttermilk mixture, stirring to coat each piece. Place in refrigerator and marinate 10 minutes.
  • Meanwhile, heat oven to 200 degrees and place a rack on a rimmed baking sheet. Pour enough oil into a 12-inch, heavy-bottomed skillet (preferably cast iron) to measure about 3/4-inch deep and begin heating over medium high.
  • In a shallow dish, combine flour, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper.
  • In a separate small bowl, combine honey and 1/2 teaspoon finely ground black pepper; set aside.
  • When oil reaches 360 degrees, remove 4 chicken cutlets from buttermilk marinade and coat well in seasoned flour mixture. Carefully place cutlets in hot oil and cook, turning once until they are dark golden brown on both sides and just cooked through, about 6 minutes total. Use a slotted spatula to remove finished cutlets to rimmed baking sheet to drain; sprinkle with salt. Keep finished cutlets warm in the oven. Repeat frying process with remaining cutlets. Serve finished cutlets drizzled with black-pepper honey.

Nutrition Facts : Calories 1237.6, Fat 22.2, SaturatedFat 5.1, Cholesterol 512.1, Sodium 1064, Carbohydrate 69.9, Fiber 1.9, Sugar 22, Protein 178.4

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