Buffalo Chicken Sandwich
1/2 c flour
1/2 t salt
1/2 c milk or cream
2 boneless, skinless chicken breasts
buns
Store bought hot wing sauce or homemade
oil to deep fry the chicken breasts
Lettuce, tomato, blue cheese or Ranch dressing to top
Here is the Buffalo Wings Sauce I make - and have been making for over 15 years now:
1 c Frank's Hot Pepper Sauce
1/3 c canola oil
1 t sugar
1 t garlic powder
1/2 t black pepper
1/2 t cayenne pepper
1/2 t Worcestershire sauce
1 egg yolk
2 t water
2 t cornstarch
In a saucepan on the stove, combine all of the ingredients except the egg yolk, water, and cornstarch. Bring to a boil over medium, then reduce and simmer for 5 minutes. Remove the pan from the heat. Whisk the egg yolk, water and cornstarch until dissolved and drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while continuing to whisk.
Mix the flour and salt in a shallow pan. Use flattened chicken breasts or if yours are fresh and too thick, slice in half if they really large, or just pound them flat with a mallet or rolling pin. Dip in the milk or cream, then the flour mixture, then in the milk/cream again and the flour mixture again. Refrigerate for at least 15 minutes. Heat oil in a pan on the stove to fry. Fry for about 10 minutes total; about 6 on one side, 4 on the other, flipping to cook evenly. When center is done, remove to a paper towel covered plate to drain. Place on a bun and top with hot wing sauce, lettuce and tomato. Serve with blue cheese or ranch to top or dip sandwich.
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| Breaded chicken breasts, ready to fry |
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| Frying golden brown and cooked through |
