Equipment
Ingredients
Fiery Brine
- 4 boneless skinless chicken breasts, trimmed
- 240 ml buttermilk
- 30 ml Louisiana-style hot sauce
- 10 g salt
The Chip Crunch Dredge
- 200 g Spicy Kettle-Style Potato Chips, finely crushed
- 150 g all-purpose flour
- 30 g cornstarch
- 10 g cayenne pepper
- 10 g smoked paprika
- 5 g garlic powder
Assembly & Sides
- 1000 ml vegetable oil
- 4 brioche buns
- 60 ml Spicy Mayo
- 20 g pickled jalapeño slices
Nutrition (per serving)
Method
Place chicken breasts in a gallon bag and pound to an even 1.5cm thickness with a meat mallet.
Whisk buttermilk, salt, and 30ml hot sauce in a large bowl. Submerge chicken and marinate for at least 20 minutes.
Place the spicy kettle chips in a sealed bag and crush with a rolling pin until they are the size of coarse panko breadcrumbs. In a shallow dish, combine crushed chips, flour, cornstarch, and remaining spices.
Heat oil to 175°C (350°F). Dredge marinated chicken in the chip-flour mixture, pressing down hard to ensure the chip pieces adhere firmly. Fry for 3-4 minutes per side.
Toast buttered buns. Spread spicy mayo on both halves, add the chip-crusted chicken, and top with pickled jalapeños before serving.
Chef's Notes
- Using 'Kettle' style chips is crucial because they are thicker and hold their crunch better during frying than standard potato chips.
- If you want even more heat, drizzle the finished chicken with a mix of honey and cayenne (hot honey) before assembly.
Storage
Refrigerator: 2 days — The chip crust will soften significantly in the fridge.
Freezer: 1 month — Freeze cooked cutlets only.
Reheating: Air fry at 375°F for 5-7 minutes to bring back the chip crunch.
