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- Start by seasoning the chicken on both sides with salt, pepper and garlic powder. Set up a breading station with the flour and cornstarch mixed together in one bowl, the buttermilk and hot sauce and egg in another bowl and the bread crumbs in a third bowl.
- Dredge the seasoned chicken into the flour mixture first, tapping off any excess, then into the buttermilk mixture, letting any excess liquid drip off, and then finally into the bread crumbs. Press the breadcrumbs into the chicken get a nice coating. Place the breaded chicken on a plate and repeat with the remaining chicken breast.
- Once you have the chicken breaded, add a thin layer of oil to a skillet and heat over medium heat. Once the oil is hot, add the breaded chicken cutlets without over crowding the skillet. It will take 2 to 3 batches depending on the size of your skillet, adding more oil as needed. Place the fried chicken cutlets on a paper towel lined board or plate while you fry the rest of the cutlets.
