3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

2 cups buttermilk

2 tablespoons hot pepper sauce

2 tablespoons Dijon mustard

1 egg

1 1/2 teaspoons dried oregano

1 1/2 pounds chicken breasts, cutlets – thinly sliced

2 cups bread crumbs, Panko Japanese bread crumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 quarts vegetable oil, for frying

Sauce: 

Whisk together first 3 ingredients in a small bowl.  Set aside until serving.

Chicken:  In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano.  Add cutlets; turn to coat with marinade.  Cover with plastic wrap.  Refrigerate 1 to 2 hours. 

In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper.  Set aside mixture.  In deep pot, heat oil until 350 degrees on deep fat frying thermometer – or until crumbs sizzle when dropped into the oil.  One at a time, remove cutlets from marinade and coat with bread crumbs.  Fry until golden brown.  Drain on paper towels.

Serve with dipping sauce.

8  Servings