Preparation

• Pour buttermilk over chicken breast and stir to coat. Let it sit in the refrigerator while you prepare the coating and honey.
• Add the flour, paprika, salt and pepper to a shallow dish and mix to combine.
• In a small bowl, whisk together the honey, red pepper flakes, and hot sauce. Set aside.
• Take the chicken breast out of the buttermilk and coat it on each side liberally with the flour mixture. Repeat with each chicken cutlet.
• Add the oil to a large skillet, and heat over medium heat. Once hot, add the chicken in a single layer to the pan. Only put in as many pieces as you can fit without them touching.
• Allow the chicken to cook 3-4 minutes then flip and continue to cook until done (165˚F internal temp.) About 4-5 minutes. Remove the chicken to a paper towel lined plate.
• TIP: Depending how your stove cooks, you may want to reduce the heat to medium low once you add the chicken so the outside doesn't over cook before the inside gets done.
• Repeat until all chicken is cooked. Add more oil as needed if the skillet starts to get dry spots.
• Once it is all done, arrange the chicken on a platter and drizzle the hot honey over each piece. Optionally, you can serve the chicken and allow each person to top with as much honey as they like.