FRIED BUFFALO CHICKEN SANDWICHES
Deliciously tender and juicy fried chicken, piled high with veggies, a touch of heat from buffalo sauce, cooled down with ranch dressing. It all works together for a fabulous sandwich!
Provided by Rebekah Rose Hills
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- Slice each chicken breast horizontally into 2 thin fillets. Place 6 fillets in a resealable zip-top bag with buttermilk, 1 tablespoon Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
- Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
- Add enough oil to a large skillet so that it thickly coats the bottom and heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat twice, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from oven. Place a chicken fillet on the bottom half of a bun. Add Buffalo sauce to taste. Top with pickle slices, tomato, and lettuce. Spread ranch dressing on the inside of the top bun and place over the sandwich. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 49.8 g, Cholesterol 67.7 mg, Fat 17.8 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 4.1 g, Sodium 926.1 mg, Sugar 2.8 g
FRIED BUFFALO CHICKEN SANDWICHES
Better than any buffalo sandwich you can order at a restaurant! My husband loves them, and we usually have them a few times per month.
Provided by ewells
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all sauce ingredients in a pan and simmer until melted.
- Set aside.
- Prepare chicken breasts by trimming off all visible fat and pounding.
- Mix batter ingredients until no lumps remain.
- Heat oil in frying pan over medium heat, about 350°F.
- Dredge chicken breasts in batter, letting any excess drain off.
- Fry on one side until golden and done (depending on how thinly you pound them, this takes between 5 - 7 minutes per side).
- Flip over, and continue to fry until done.
- Dip chicken breasts on both sides in buffalo sauce and serve on buns that have a light coating of mayonnaise on both sides.
- Top with cheese if desired.
- We usually serve this with french fries, so while I'm preparing the fries, I place the chicken breasts on a baking rack over a cookie sheet and keep them warm in a 200F oven.
Nutrition Facts : Calories 375.8, Fat 12.8, SaturatedFat 2.7, Cholesterol 65.3, Sodium 1239.4, Carbohydrate 42.2, Fiber 1.8, Sugar 6.8, Protein 19.9
BUFFALO CHICKEN SANDWICHES
Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
- Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
- As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.
Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams
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