3 medium chicken breast butterflied and cut in half
1 1/2 to 2 cups vegetable oil
1 1/2 to 2 cups vegetable oil
salt and pepper to taste
oregano
onion powder
1 cup butter milk
Breader
1 1/2 cups all purpose flour
1/2 salt
1 tsp black pepper
1 1/2 tsp paprika
6 sandwich buns
6 slices Gouda Cheese
Baby Spinach
Condiments if desired:
Mayo
Ketchup
Mustard
Pickles or Banana Peppers
Place flour in a shallow
platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and
cayenne.
Roll the chicken cutlets in the flour until
well coated and set aside.
Pour 3 tablespoons of the
buttermilk into the remaining flour mixture and mix until you have pea sized
crumbs of flour.
Dip chicken in the buttermilk bath, followed
by another coat of seasoned flour. Be
sure to press the flour onto the chicken to ensure there is flour sticking to
the outside of the chicken.
Heat oil and fry chicken 4
minutes on both sides or until the chicken is golden brown on both sides or
until 165 degrees F.
Fix sandwich as desired using desired condiments adding cheese and spinach.
Fix sandwich as desired using desired condiments adding cheese and spinach.