Buttermilk fried chicken with green chile-horseradish sauce from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 156) by Eddie Hernandez and Susan Puckett

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Notes about this recipe

  • hannah_jxh6fc on February 17, 2026

    Pan frying chicken is not for the weak but this was a success! We only did the buttermilk and chicken marinade for an hour as it still turned out great!

  • southerncooker on January 20, 2019

    Delicious chicken and the sauce was good with it.

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Reviews about this recipe

  • Food52

    Since the dish uses chicken breast cutlets, instead of whole, bone-in chicken parts, the recipe cooks up in under ten minutes...crispy on the outside and super juicy and flavorful within.

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