Active Time
20 Mins
Total Time
35 Mins
Yield
Serves 3 (serving size: 3 chicken cutlets, 2 doffles)
Photo: Caitlin Bensel; Food Styling: Mark Driskill, Deb Wise, Margaret Dickey; Prop Styling: Heather Chadduck

How to Make It

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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