Eddie hernandez's buttermilk fried chicken with green chile–horseradish sauce
Chicken second courses
These cutlets have the same flavor profile as traditional Southern fried chicken. The difference is that they cook in less than ten minutes. I added horseradish to the cream sauce, and of course I had to throw some chiles in there for another layer of mild heat. Pickle relish adds tartness and sweetness. When Martha Stewart visited while she was in town, this was the special that day and she ordered it. She called over one of our servers and asked what was in the sauce that made it so good. I imagine she was surprised when he told her. <br /> <br />Excerpted from <a href="https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823?tag=food52-20"><strong>Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen</strong></a>, © 2018 by Eddie Hernandez and Susan Puckett. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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