Buffalo Chicken Skyscraper Recipes

BUFFALO CHICKEN SUBS

Steps:

• Preheat the broiler. Season the chicken with salt and black pepper; sprinkle with the brown sugar, paprika and cayenne. Warm the vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Cook half of the chicken in the skillet until golden, 2 to 3 minutes per side; transfer to a plate. Cook the rest, then return all the chicken to the skillet. Add the wing sauce and bring to a simmer, then reduce the heat to medium and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 10 minutes. Let cool, then shred and return to the skillet. Add more wing sauce if desired, then broil until crisp and caramelized, about 4 minutes.
• Combine the carrots, celery and tomatoes in a bowl and season with salt and black pepper.
• Make the ranch dressing: Combine the mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper in a bowl.
• Split open the bread lengthwise. Put the blue cheese crumbles on the bottom, then add the chicken and veggies. Cut into small sandwiches and serve with the ranch dressing on the side.

BUFFALO CHICKEN SKYSCRAPER

Steps:

• In a Dutch oven over medium heat, fill halfway with canola oil and bring to 375 degrees F.
• In a mixing bowl, whisk together the flour, beer, salt and 1/2 cup water until combined. The consistency should be pourable, but thick enough to coat your onion rings. Add extra beer if needed to thin it out. Dunk each segment of the cut onion into the batter, letting the excess batter drip off. Carefully add the battered onions to the hot oil, frying in batches, being careful not to overcrowd the Dutch oven. Fry until golden, 3 to 4 minutes. Repeat with the remaining onion rings. Drain on a paper-towel-lined plate and set aside. Season immediately with a sprinkle of salt.
• Dunk each chicken tender in the same batter, letting the excess batter drip off. Carefully fry in batches until golden, about 8 minutes. While the chicken is still hot, toss with the wing sauce combined with the melted butter in a bowl.
• On a slice of bread, place 2 pieces crispy chicken, 3 large onion rings and top with some of the Zesty Blue Cheese Slaw. Top with second slice of bread. Repeat for the remaining sandwiches and eat like an animal.
• Combine the blue cheese, mayonnaise, buttermilk, vinegar, honey and mustard in a bowl. Whisk to combine, then mix in the carrots, green cabbage and red cabbage. Adjust the seasoning if necessary and let sit in the fridge for at least 30 minutes.