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A great tasting and moist Chicken Sandwich. What makes this sandwich stand out from the rest is marinating the chicken breasts in buttermilk before breading and frying. The chicken stays moist on the inside and crispy on the outside.
8 Boneless/Skinless Chicken Breast Cutlets
1/2 cup Buttermilk (see below to make your own)
2 Eggs, beaten
1/4 cup whole milk
1 cup Organic Flour
2 Tbs. Organic Powdered Sugar
1 tsp. Paprika
1 tsp. Sea Salt
1/2 tsp. Fresh Cracked Black Pepper
1/2. tsp. Garlic Powder
1/2. tsp. Celery Salt
1/2 tsp. Onion Powder
1/2 tsp. Thyme
1/2 tsp. Rubbed Sage
1 cup Melted Ghee (preferred) or cooking oil of preference
Place cutlets in zip lock bag, add Buttermilk. Marinate for 2-4 hours, then discard buttermilk.. Beat eggs in medium size bowl, add whole milk and whisk until combined. In a second bowl, combine flour, sugar and spices. Heat ghee in a large, deep cast iron skillet to 350º F. Dip each cutlet in egg mixture, coating evenly. Let excess drip off, then coat in flour mixture. Fry in batches of 3 cutlets. Do not over-fill the skillet or cutlets will not crisp up. Fry for 5 minutes per side, then remove to a drying rack that has been placed in a foil lined baking sheet, keeping warm in a 200º F. oven until all cutlets are fried. Serve on buns with pickle slices.
Pairs great with Kale Superfoods Salad
For Homemade Buttermilk: 1/2 cup of whole milk, 1/2 Tbs. of fresh lemon juice, or white distilled vinegar. Let sit at room temperature for 10 minutes.
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