Spicy Chicken Patty and COOOOOOOORN Chowder, a match made in Mess Hall heaven. In this version of the Washington Hall classic, we’ve opted to kick those mystery compressed chicken discs they called a patty to the curb in favor of crispy and juicy chicken cutlets. Top with a few dashes of Texas Pete like the old days, and take yourself on a spicy little ride. If things get too hot to handle, go for a dunk in the patty’s notorious partner of crime, the creamy Corn Chowder, and you’ve got a throwback meal for the ages.
SPICY CHICKEN PATTY RECIPE
Featured in “How to Throw a CADET Dinner Party”
Time Needed: 35 min | Yield: 4 servings
2 boneless skinless chicken breasts, pounded into 1/3 inch thick cutlets
1 cup buttermilk
2 tsp. bottled hot sauce plus additional for serving
1 tsp salt
1 tsp black pepper
3 cups AP flour
3 cups panko bread crumbs
1 tsp cayenne
1 cup vegetable oil for frying
Whisk together buttermilk, hot sauce, 1/2 tsp salt, and pepper in a shallow dish. Add chicken, turn to coat, and let stand 15 min.
Combine bread crumbs, cayenne, and remaining salt in another shallow dish. Remove chicken from buttermilk one piece at a time, dredge in flour, then return to buttermilk, then dredge in bread crumbs. Transfer chicken to a sheet of wax paper.
Heat oil in a heavy skillet over high until hot but not smoking. Fry chicken until golden brown and cooked through, about 3 minutes each side. Transfer to paper towels to drain and serve with hot sauce on the side.