Prep Time



Cook time




  • 3/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
  • 1 cup buttermilk, divided
  • 6 thinly sliced boneless skinless chicken breast cutlets, (about 1 pound)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 cup vegetable oil, for frying
  • 2 tablespoons melted butter
  • 6 soft white sandwich rolls
  • Dill pickle slices, optional


  1. WHISK 1/2 cup of the RedHot Sauce and 2/3 cup of the buttermilk in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.
  2. MIX flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish.
  3. REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture.
  4. HEAT oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
  5. MIX remaining 1/4 cup RedHot Sauce and butter in small bowl. Brush fried chicken evenly with sauce mixture. Serve chicken on rolls with pickles, if desired.