*1 Cup Buttermilk *1 Egg *2 Cups Flour *1 TBSP Salt *4 TBSP Ground Black Pepper *1 TSP dried oregano *Peanut Oil – enough to fill skillet ~1/4in (1/2 cup) *8oz Fresh Mozzarella *1 Ripe Tomato *Homemade Guacamole (recipe to come) *2lbs Chicken Breast *½ Stick of Unsalted Butter *½ Cup of Frank’s Hot Sauce
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First get your bowls set up, one for wet and one for dry ingredients. I recommend you use a shallow bowl for both, this will make it much easier going from wet to dry and back again. Let your chicken sit in the buttermilk and egg mixture until you are ready to dredge and fry. Mix your flour, oregano, salt, and 2 TBSPs of pepper in the dry bowl. Heat your oil in a skillet that can go in the oven. Set your oven to 350. Once your oil is heated you can begin dredging your chicken breasts (cut them in about 6-8oz portions) Dredge chicken from wet to dry then wet to dry again. I use tongs for this to keep my hands clean. Put directly in the oil for about 4 mins each side. Once you have successfully browned both sides, move the skillet into the oven. Leave for 10 mins. While you wait, melt the butter with the franks and the other 2 TBSP of black pepper. I heat on medium-low in a sauce pan. This simple Buffalo Sauce is THE BEST. After 10 mins in the oven take out and toss in the sauce coating liberally. Place back in skillet with about 2oz of mozzarella on top and cook in oven until chicken reaches internal temp of 160 degrees F. Plate on top of a heaping scoop of guac and garnish with a slice or two of tomato. Enjoy thoroughly!
Let us know how you like it in the comments or on our blog: www.davidandrach.com
bon appetit
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