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Buttermilk Fried Chicken with Green Chile-Horseradish Sauce

Buttermilk Fried Chicken with Green Chile-Horseradish Sauce

Serves: 8

Hands On Time: 

Total Time: 


2 pounds green beans, trimmed
2 tablespoons butter
Salt and freshly ground pepper

Buttermilk Fried Chicken
2 1/2 pounds chicken breast cutlets
1-2 cups buttermilk
1 cup all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Oil for frying

Green Chile-Horseradish Sauce
1/2 cup (1 stick) plus 1 tablespoon unsalted butter
1 (4-ounce) can mild green chiles
2 teaspoons prepared horseradish
1/2 cup sweet pickle relish
2 cups heavy cream

Sriracha sauce (optional)


In a large pot over medium-high heat, bring salted water to boil. Add the green beans and boil for 3 to 4 minutes. Remove the beans and cool in a bowl of ice water. Once cool to the touch, drain the green beans. In a large sauté pan, heat 2 tablespoons butter, add green beans and cook until warm. Season to taste with salt and pepper and keep warm until ready to serve.

To make the fried chicken: In an airtight container, soak the chicken cutlets in the buttermilk for 2 hours.

While the chicken is soaking, combine the flour, pepper and salt on a plate or in a shallow bowl. In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of the oil to 350 degrees over medium-high heat. Line a large plate or platter with paper towels.

Remove the chicken from the buttermilk and dredge in the flour mixture. Add the dredged chicken to the heated oil and fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on the paper towel-lined plate.

To make the sauce: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook for 3 minutes and stir in heavy cream. Turn heat to medium high and cook an additional 3 minutes, seasoning with salt to taste.  

Pour the mixture into a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddenly), and puree. Strain the mixture through a fine-mesh strainer and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm until ready to serve.

To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with sriracha sauce (optional).


Per serving: 723 calories (percent of calories from fat, 62), 39 grams protein, 29 grams carbohydrates, 5 grams fiber, 50 grams fat (26 grams saturated), 207 milligrams cholesterol, 445 milligrams sodium.

Per serving, green beans only: 63 calories (percent of calories from fat, 43), 2 grams protein, 7 grams carbohydrates, 3 grams fiber, 3 grams fat (2 grams saturated), 8 milligrams cholesterol, 35 milligrams sodium, 3 grams dietary fiber.

Per serving, sauce only: 344 calories (percent of calories from fat, 89), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 35 grams fat (22 grams saturated), 116 milligrams cholesterol, 152 milligrams sodium.

Per serving, chicken only: 316 calories (percent of calories from fat, 36), 35 grams protein, 14 grams carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 83 milligrams cholesterol, 258 milligrams sodium.


About the recipe

What could make fried chicken taste even better? How about a sauce made of cream and butter flavored with just a touch of heat from chiles and horseradish. Recipe adapted from Taqueria del Sol in Atlanta, Ga.

Total time includes marinade time for chicken.