Instructions: Gently pound chicken breasts between sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/3-inch thick.

Whisk together buttermilk, hot sauce, 1/2 teaspoon salt, and black pepper in a shallow dish, then add chicken, turning to coat, and let stand 15 minutes.

Place flour in a shallow dish. Stir together bread crumbs, cayenne, and remaining 1/2 teaspoon salt in another shallow dish. Remove chicken from buttermilk 1 piece at a time, dredge in flour, dip back into the buttermilk, letting excess drip off, then dredge in bread crumbs, pressing gently to help them adhere. Transfer chicken as coated to a sheet of waxed paper.

Heat oil in a 10-inch heavy nonstick skillet over moderately-high heat until hot but not smoking (about 360 degrees), then fry chicken 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side. Transfer chicken with tongs to paper towels to drain and serve with hot sauce on the side.

This recipe yields 4 servings.

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