SERVES 6
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
½ teaspoon cayenne pepper
1 cup buttermilk
1 large egg
Kosher salt
3 boneless, skinless chicken breast halves, 6 to 8 ounces
each, horizontally split in half, to make 6 cutlets (see
here)
6 cups vegetable shortening or peanut oil
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon baking powder