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, dredge in seasoned bread crumbs and set aside for 15 minutes to rest. Fry until golden brown and juices run clear.