Buffalo Chicken Sub Food

BUFFALO CHICKEN SANDWICH

Steps:

• You will also need: 1 Gallon size storage bag.
• Preheat skillet on stovetop.
• Add enough olive oil to cover the bottom of the skillet.
• Combine flour, paprika, and salt in storage bag.
• Give a good shake to coat pieces.
• Add coated chicken breasts to heated skillet and fry until nicely browned on both sides.
• Remove chicken breasts and place on paper towels to drain off excessive oil.
• Combine melted butter, garlic and cayenne pepper in large bowl.
• To make a mild sauce, use 1/2 teaspoon of cayenne pepper.
• Read next step if wanting a hotter sauce.
• Whisk Frank's Red Hot Sauce with the melted butter combo.
• If dividing the sauce into mild and hot, pour half into another bowl.
• For the hotter sauce, use up to another 1 teaspoon of cayenne pepper.
• Add whatever amount of red pepper flakes you may like.
• I just shake it on to semi cover the buffalo sauce.
• Place cooked chicken breasts inside sauce and coat both sides.
• Make sandwich and enjoy!
• Special Note on wings: Flour coat wings frozen!
• Deep fry frozen wings for about 20-25 minutes.
• Sauce coat right before eating!
• Allowing the sauce to sit on the wings will make them gooey.

BUFFALO CHICKEN SANDWICHES

Steps:

• In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
• Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
• Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.

BUFFALO CHICKEN SANDWICHES

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.

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 SUB

Steps:

• Preheat the oven to 350 degrees F. Pat the chicken dry with paper towels and sprinkle all over with the chili powder and some salt and pepper.
• Heat a large skillet over medium-high heat and add 2 tablespoons of the butter. Lay the chicken skin-side down in the skillet and cook without moving it until the skin is golden and crispy, about 4 minutes. Flip the chicken and cook until opaque, about 4 minutes more. Transfer the chicken to a baking dish or roasting pan (reserve the skillet), and bake until firm to the touch, about 10 minutes; let rest for 5 minutes before slicing.
• While the chicken bakes, thinly slice the celery. Trim and discard the tough stems from the watercress. Rinse, dry and set aside the leaves.
• Cut the baguette crosswise into 4 equal pieces; cut each piece in half horizontally for sub-style sandwiches. Add 2 tablespoons butter to the reserved skillet over medium-high heat. Once the butter stops foaming, toast half the bread pieces cut-side down, pressing and moving them to soak up all the butter, about 2 minutes. Transfer to a platter and brush with half the hot sauce. Repeat with the remaining 2 tablespoons butter, bread and hot sauce.
• Spread the blue cheese evenly on the bread bottoms. Layer the celery over the cheese. Thinly slice the chicken and place it on the celery. Top with the watercress and finish by smearing the top pieces of bread with the mayonnaise. Press the tops on the sandwiches and serve immediately.

CRUNCHY BUFFALO CHICKEN SANDWICH

Steps:

• Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
• Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
• Heat your large frying pan over medium-high flame and add the olive oil.
• When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
• While the chicken cooks, toast the buns under the broiler.
• For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
• If you have extra sauce, dipping your sandwich as you eat is encouraged.

THE BEST BUFFALO CHICKEN SANDWICH!!

Steps:

• Wash the chicken breast and place them on a platter or plate and season them with 2 teaspoons of black pepper and the other seasoning of your choice.
• Coat a skillet with the 2 teaspoons of Olive Oil and turn the stove on a medium heat setting.
• When the skillet heats up, place the chicken breast on the skillet (however many that will fit ). Let them cook on each side for about 8 minutes a side. Each side should be browned for a bit of a crispy texture.
• Mix the 1 cup of Frank's Red Hot Sauce, 1/4 cup white vinegar, and 2 teaspoons of brown sugar in a small pot and bring to a boil and let it simmer for about a minute.
• Pour the sauce in a sauce pan and place each cooked chicken breast in the sauce and coat each breast with the sauce. Then place the breast on each bun.
• Pour the remaining sauce in a small bowl and use it as a dip for the sandwiches. With each bite, dip a bit of the sandwich in the sauce and ENJOY!