Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp butter place separately in skillet
  • 1.5 pounds chicken cut into cutlets
  • Season with salt and pepper
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 1 tablespoon Louisiana hot sauce
  • Let chicken marinate for 30 minutes if you have time. Skip this step if you're short on time!
  • 1/4 cup sour cream
  • 1 cup bread crumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup butter melted
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic minced
  • 1/4 teaspoon sea salt

Instruction

  • Place chicken in a large bowl. Top with 1 cup milk, 1 tablespoon vinegar, and 1 tablespoon hot sauce and gently swirl to cover the chicken. Place a lid on top and put the mixture into the refrigerator to marinate for at least 30 minutes. I like to do this the night before so I don't forget it!
  • Preheat oven to 425 degrees. Place 1 Tbs butter in seasoned cast iron skillet (or prepared baking sheet).
  • If using a whole chicken breast, cut it in half horizontally, then in half vertically to make 4 cutlets.
  • In a medium sized sealed baggie, put the 1/4 cup sour cream and chicken cutlets. Massage until all of the chicken is coated in sour cream. Set aside.
  • In a large dish, mix bread crumbs and Parmesan cheese together. I like to use one with a lid so I can just shake it to toss. Set to the side.
  • Press one side of the sour cream coated chicken into the breading mixture, flip and press the other side, working to coat chicken with bread crumbs. Or just toss the chicken to coat.
  • Once coated evenly, place into seasoned cast iron skillet, careful not to overlap any chicken.
  • Bake for 20 minutes, then, using tongs flip chicken to other side (can place any extra panko crumbs on top!). Bake second side for 15-20 minutes or until thermometer reads 165 internal temp.
  • In a medium bowl, make the spicy coating by combing the 1/4 cup melted butter, 2 Tablespoons brown sugar, 1 Tablespoon Cayenne Pepper (less if you do not like spice but don't omit), 1 Tablespoon minced garlic, and 1 Tablespoon paprika, and pinch of salt. Stir until combined and set in a warm place until chicken is finished baking.
  • Remove chicken from oven, one by one, and (carefully) toss each cutlet in the spicy coating to evenly coat. Drizzle any extra sauce over the top.
  • Serve with pickles and baked fries, of course!