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Brine the chicken if time allows it. Slice the chicken into cutlets, sprinkle with salt and pepper, cover, and refrigerate for 30 minutes to an hour. Remove the chicken from the fridge and prepare the breading. In a shallow bowl, mix the all-purpose flour with salt and pepper. In another bowl, whisk the buttermilk with hot sauce. Take a tablespoon of the buttermilk mixture and add it to the flour, then use your hands to create crumbles.
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