1 large egg
3/4 cup milk
1 to 2 tablespoons hot sauce (such as Frank’s, Texas Pete, or Tabasco)
1 cup all-purpose flour
1 teaspoon Cajun seasoning (or a similar blend; preferably salt-free)
1 teaspoon salt (use 1/2 teaspoon if the seasoning contains salt)
1 teaspoon ground black pepper
1-inch vegetable oil (such as canola or peanut oil)
4 chicken breast cutlets* (boneless or small chicken breast halves, slightly flattened)
Steps to Make It
01-Gather the ingredients.
02-In a large bowl whisk the egg with the milk and hot sauce.
03-In a wide, shallow bowl, combine the flour, Cajun seasoning, 1 teaspoon salt, and pepper.
04-In a large heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas 4.
05-Preheat the oven to 200 F if serving will be delayed for a short time or if you are doubling the recipe and must cook in batches.
06-When the oil is hot, dip a chicken cutlet (or flattened small chicken breast half) in the egg and milk mixture. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
07-Fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.
08-Drain the chicken on layers of paper towel or brown paper bags.
09-Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer.
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