Hot Chicken And Doffles

• 6 glazed doughnuts
• 9 (4-oz.) chicken breast cutlets
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 2 cups whole buttermilk
• 2 large eggs
• 1/2 cup hot sauce, divided
• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1 cup potato starch
• 1 teaspoon cayenne pepper
• 1 cup canola oil
• 1/4 cup unsalted butter, melted
• 1/3 cup dill pickle chips (optional)
• 1/4 cup honey (optional)

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.
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.
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.
4. Stir together butter and remaining 1/4 cup hot sauce in a medium bowl. Dip fried chicken cutlets in butter mixture to coat.
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.

doughnuts, chicken breast cutlets, kosher salt, black pepper, buttermilk, eggs, hot sauce, flour, potato starch, cayenne pepper, canola oil, unsalted butter, dill pickle chips, honey

Taken from www.myrecipes.com/recipe/hot-chicken-doffles (may not work)