Fried Buffalo Chicken Sandwiches
Hand breaded chicken breast dipped in buffalo sauce and served as a tasty sandwich.
Servings: 4 servings
Deep fryer or Dutch oven
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon cayenne
- 2 cups buttermilk
- 6 chicken breast cutlets pounded thin
- 2 cups all-purpose flour
- 2 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 quarts peanut oil or vegetable oil for frying
- ½ cup butter
- ½ cup hot sauce such as Franks or Texas Pete
- pickle slices
Marinate. Pound the chicken breasts thin, cutting into half if necessary for sandwich-sized pieces. Mix the marinade ingredients in a large bowl and place the chicken inside. Refrigerate for at least 1 hour, up to overnight.
Bread. Mix the flour, salt, pepper, and garlic powder in a large powder. Remove the chicken from the buttermilk, shaking off any extra liquid. Toss in seasoned flour mixture until completely covered. Repeat with all chicken pieces
Fry. Preheat the deep fryer or Dutch oven filled with oil to 365 degrees. When oil is hot, fry chicken for 3-4 minutes per side, until golden brown outside and cooked through inside. Place on a paper towel-lined baking sheet while you fry all the chicken.
Dip. In a large saucepan, combine the butter and hot sauce for the buffalo sauce. Dip the cooked chicken into the pan and toss until well-coated.
Assemble. Place the breaded chicken on a bun with lettuce and pickle. Add ranch or blue cheese if desired and serve right away.
Be very careful while deep frying and use a thermometer to check the oil temperature.
Calories: 327kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 2485mg | Potassium: 304mg | Fiber: 2g | Sugar: 8g | Vitamin A: 464IU | Vitamin C: 0.4mg | Calcium: 191mg | Iron: 3mg