Fried Chicken Cutlets

Directions

• 1)

  Remove oysters (the small tender piece of meat that hangs from the inside of each thigh) from chicken thighs and set aside. Working with one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.

• 2)

  Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 360-380°F. Meanwhile, whisk together buttermilk and hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with salt and pepper and whisk to combine. Add 1/3 cup buttermilk mixture to second flour dish and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.

• 3)

  Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380°F, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken.

• 4)

  Serve by themselves or in a sandwich. For sandwich, lightly butter both sides of a roll and place in the oven to lightly toast. Spread roll with mayo or tartar sauce, then top with chicken, lettuce, and pickles.