Hot Chicken and Doffles

Rating: 4 out of 5.
Hot Chicken and Doffles
Credit: Caitlin Bensel; Food Styling: Mark Driskill, Deb Wise, Margaret Dickey; Prop Styling: Heather Chadduck

Recipe Summary

Active: 20 mins

Total: 35 mins

Yield: Serves 3 (serving size: 3 chicken cutlets, 2 doffles)


Ingredients

Ingredient Checklist

  • 6 glazed doughnuts
  • 9 (4-oz.) chicken breast cutlets
  • 1 ½ teaspoons kosher salt, divided
  • 1 ½ teaspoons black pepper, divided
  • 2 cups whole buttermilk
  • 2 large eggs
  • ½ cup hot sauce, divided
  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 1 cup potato starch
  • 1 teaspoon cayenne pepper
  • 1 cup canola oil
  • ¼ cup unsalted butter, melted
  • ⅓ cup dill pickle chips (optional)
  • ¼ cup honey (optional)

Directions

Instructions Checklist

  • Step 1: Preheat a waffle iron to medium-high; coat with cooking spray. Place 1 doughnut in the center of waffle iron. Close iron, and cook until golden brown, 2 to 3 minutes. Transfer doffles to a plate, and repeat with remaining doughnuts. Set aside.
  • Step 2: Sprinkle chicken cutlets evenly with 1/2 teaspoon each of the salt and pepper. Whisk together buttermilk, eggs, and 1/4 cup of the hot sauce in a medium bowl. Whisk together flour, potato starch, cayenne, and remaining 1 teaspoon each salt and pepper in a second medium bowl. Dip cutlets in egg mixture, letting excess drip off. Dredge in flour mixture, and transfer to a plate.
  • Step 3: Heat oil in a large cast-iron skillet over medium-high. Place cutlets in hot oil, and cook until golden brown and done, 4 to 5 minutes per side. Transfer cutlets to a wire rack to drain.
  • Step 4: Stir together butter and remaining 1/4 cup hot sauce in a medium bowl. Dip fried chicken cutlets in butter mixture to coat.
  • Step 5: Place 1 doffle on each of 3 plates. Top each with 3 hot chicken cutlets, and cover with remaining 3 doffles. If desired, top evenly with pickle chips, and drizzle evenly with honey.

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