Crispy Buffalo Chicken Sandwich Food

CRISPY BUFFALO CHICKEN SANDWICH

Steps:

• Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. If you're running out of breading it's mostly likely that your chicken isn't dry enough. Set chicken aside on a cutting board.
• Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp Frank's Wing Sauce.
• Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.
• Coat chicken in seasoned flour mixture. Shake off all of the excess flour. Set chicken aside.
• Add 1 1/2 tbsp of milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.
• Dip flour-coated chicken into egg mixture and let excess drain off almost completely.
• Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray--enough to lightly coat the breading.
• See below for cooking methods. After the chicken patties are cooked, brush on remaining wing sauce. Serve immediately. If you want to to eat the chicken later, wait until you're ready to eat them to glaze with wing sauce. This will keep the coating crunchy.
• FOR ALL METHODS, make sure you let the chicken rest for 5-10 minutes before eating. This will set the juices of the chicken and the breading.

CRISPY BUFFALO CHICKEN SANDWICH

Steps:

• Using a heavy metal shallow skillet, fill with vegetable oil ⅔rds full. Place on medium high heat. Meanwhile, in a separate bowl, whisk together flour, cornstarch, salt and pepper. In another bowl, whisk eggs until yolks and whites have combined. Pour buffalo sauce in a bowl or container that is big enough to dip the chicken breasts and set aside.
• Dredge the chicken breast through the flour mixture on both sides, shake off excess; dredge through the egg mixture on both sides, shake off excess; and dredge through the flour mixture again on both sides and shake off excess. Place in hot oil and cook on both sides for 7-10 minutes on each side, just until gold brown. Remove from heat using tongs and place on plate lined with paper towel and turn on both sides to remove excess oil and while still hot, dredge through buffalo sauce on both sides and place on cooling rack.
• Once chicken is finished, serve on potato bun with butter lettuce and bleu cheese crumbles to preference.

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

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.

BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat oven to 400°F.
• Combine butter and hot sauce in a small cup, mix well.
• Brush butter mixture over chicken patties.
• Place chicken patties on ungreased cookie sheet.
• Bake for 12 to 15 minutes or until thoroughly heated.
• Meanwhile, heat buns if desired.
• Place lettuce on bottom halves of buns.
• Top each with a chicken patty and a tablespoon of blue cheese dressing.
• Cover with top halves of buns and serve.