Crispy Buffalo Chicken Sandwich
Cook Time
20
mins
Calories
647
Serving Size
2
Carbs
43.1
Fat
46.3
Protein
6.8
description
I can't believe how good these sauces are!
ingredients
- 2 small boneless skinless chicken breasts, pounded only slightly so that they are of even thickness
- 1 egg, beaten
- 1/2 cup flour
- 2 Tbsp butter
- olive oil
- 3/4 cup hot sauce (preferably Frank’s)
- 2 buns of your choice
- fresh lettuce (go for something heartier than Ice burg)
- sliced cheese of your choice
- fresh tomato slices
- kosher salt and fresh cracked pepper
blue cheese dressing
- 3-4 oz crumbled blue cheese (I used Roquefort)
- 1/2 cup Greek yogurt (2% fat or higher)
- 1/2 cup mayo
- 4 green onions, white and light green parts thinly sliced
- zest of 1/2 a lemon
- 1 clove garlic, finely minced or grated
- kosher salt and fresh cracked pepper
directions
- First, make the dressing to allow time for the flavors to meld (you can do this up to a couple of days ahead of time). Stir all of the ingredients together in a medium bowl, whisking/mashing them with a fork well to combine, and store in the fridge until you are ready to use. That’s it! This also makes a great veggie dip, so make extra if you’re into that sort of thing.
- When you are ready to make the sandwiches, have the buns ready (I like to lightly toast them) and the lettuce and tomato cut into sandwich-ready slices. Heat a heavy skillet over medium high heat, and add enough oil to the skillet to coat the bottom well (2-3 Tbsp). While the skillet heats, season your chicken breasts well on both sides with salt and pepper. Dunk the chicken breasts first in the egg, and then dredge them in the flour, shaking any excess off. Fry the chicken breasts in the oil until they are golden brown on both sides and cooked through, 3-4 minutes per side.
- While the chicken cooks, melt the butter in a saucepan and add the hot sauce. Whisk well until it is combined, then take off the heat.
- When the chicken breasts are cooked through, remove them from the heat. Pour the hot sauce/butter mixture into a medium sized mixing bowl, and, working one at a time, place the still-hot breasts into the sauce, tossing them to coat. Make sure that the sauce is clinging to every part of each filet. Assemble the sandwiches by placing the saucy breasts onto the buns, and topping each with lots of the homemade blue cheese dressing, lettuce leaves, and slices of fresh tomato.
- Enjoy immediately, and thank me later.