CRISPY BUFFALO CHICKEN SANDWICH
This Crispy Buffalo Chicken Sandwich is a spicy and tangy twist on my OG "Fried" Chicken Sandwich. A healthy and delicious alternative to the fast food version!
Provided by Geri
Categories Main Course Sandwich
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 130 kcal, Carbohydrate 16 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Sugar 6 g, Fiber 1 g, ServingSize 1 serving
CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
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.
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
GAME NIGHT BUFFALO CHICKEN SANDWICH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees F.
- Prepare Tyson chicken according to package directions. Remove from oven and keep oven on.
- While chicken is cooking place crumbled blue cheese, mayonnaise, salt and pepper in a food processor. Pulse for 10-15 seconds or until thoroughly combined. Remove from processor and set aside.
- In a large bowl combine wing sauce and cayenne pepper. Toss cooked chicken with wing sauce to coat. Place chicken back onto baking sheet. Top each fillet with one slice of cheese. Heat 4-5 minutes or until cheese melts.
- While cheese is melting, spread blue cheese aioli onto the cut side of each bun. Place lettuce and tomato on bun bottoms. Add the chicken breast and top with the other half of bun.
CRUNCHY BUFFALO CHICKEN SANDWICH
This recipe idea was born when I was attacked by a buffalo wing craving while trying to diet. As with all my recipes, feel free to sub full-fat ingredients if you want. I do suggest using the panko as it browns in the same amount of time that it takes for the chicken cultlets to cook through but stay moist.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314.1, Fat 11.1, SaturatedFat 2, Cholesterol 1.4, Sodium 836.4, Carbohydrate 41.8, Fiber 3, Sugar 6, Protein 12.3
HOT BUFFALO CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
- Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
- Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
BUFFALO CHICKEN SANDWICH
Are you looking for something to spice up your life? Can you take the heat? Try this - you'll find out why I make it once a week! This recipe actually is for about 20 frozen wings, but to cut back on the fat content I now use it for 4 defrosted (skinless) boneless chicken breast.
Provided by MohawkPrincess
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1526.8, Fat 44.2, SaturatedFat 15.3, Cholesterol 123.3, Sodium 3082, Carbohydrate 221.6, Fiber 31.9, Sugar 25.6, Protein 76.1
BUFFALO CHICKEN SANDWICHES
I found this recipe online and made a few changes to suit what I had available. If you have leftover grilled chicken, use it instead of the pre-cooked chicken strips. I like to use homemade blue cheese dressing. These are very sloppy sandwiches so be sure to have lots of napkins or a wet washcloth handy! Enjoy!
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 12.6, Cholesterol 50.5, Sodium 1071.8, Carbohydrate 35.3, Fiber 1.9, Sugar 3.8, Protein 6.5
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