Fried Buffalo Chicken Sandwiches
Hand breaded chicken breast dipped in buffalo sauce and served as a tasty sandwich.
Servings: 4 servings
Calories: 327kcal
Equipment
- Deep fryer or Dutch oven
- Tongs
- Paper Towels
- Mixing Bowls
Ingredients
Marinade
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon cayenne
- 2 cups buttermilk
Chicken
- 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
Assembling Sandwiches
- pickle slices
- lettuce
- buns
- mayonnaise
Instructions
- 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.
Notes
Be very careful while deep frying and use a thermometer to check the oil temperature.
Nutrition
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