Recipe #1
Forget about fast food’s Fried chicken sandwich wars! We believe our buffalo chicken sandwich is the best of all. It is packed with freshly cooked chicken, buffalo sauce that is spicy and a delicious Brioche bun, and a refreshing bleu cheese sauce.
Ingredients
Four large, large chicken cutlets (about 1 1/4 lbs total)
1 cup buttermilk
1/2 cup ranch dressing
1 1/2 ounces of blue cheese broken into pieces (about 1/3 of a cup)
1 Cup self-rising, self-rising flour
Freshly ground pepper and Kosher salt
1 cup Buffalo-style hot sauce
Vegetable oil, to fry
4 brioche buns, cut in half
2 cups of coleslaw mix that has been shredded
Half an English cucumber thinly cut
Potato chips, for serving
Directions
Set the bird in a bowl that is shallow. Cover with buttermilk, turning it over to cover. Mix Blue cheese and ranch dressing in small bowls, and put in the refrigerator to chill. On a large plate combine the flour and 1/2 teaspoon the salt and pepper. Then, pour the Buffalo sauce into a bowl that is shallow. Cover a large dish with several layers of towels.
Pour enough vegetable oil into the large skillet to get about halfway up the sides. Then, heat on medium-high until a thermometer for deep-frying registers 350°F. In groups, remove your chicken out of the buttermilk and let the excess run off. Then, coat the chicken in the flour mixture, shaking away any extra. Add the chicken carefully into the oil, and cook until deep golden and cooked to perfection about 4 to 5 minutes on each side. Transfer the chicken to a paper towel-lined plate and remove the excess water.
Once it is cool enough to handle, dip it into the Buffalo sauce and coat it completely. Place each cutlet of chicken on the bottom of a bun and then top it with cucumber and coleslaw. Sprinkle the top of the bun and top with the blue cheese mix and then seal the sandwiches. The sandwiches are served with potatoes.
Recipe #2
Ingredients
1 1/2 cups panko
2 tablespoons of unsalted butter melting
Freshly ground pepper and Kosher salt
1/4 cup mayonnaise, plus more for serving
1 teaspoon Frank’s RedHot Sauce, and additional to serve
four chicken cutlets (each 4 pounds) Pat dry
3 tablespoons all-purpose flour unbleached
Four potato roll, cut in half and lightly toast
1/3 cup blue cheese crumbled
Sliced celery stalks thinly crisp iceberg lettuce leaves and potato chips for serving
Directions
Step 1
Preheat oven at 425 degrees. Mix panko, butter and half teaspoon salt over a baking sheet with a rim. Toast in the oven at a steady rate, stirring every couple of minutes, to golden-brown, approximately 6 minutes. Allow to cool for 10 minutes. In a shallow dish mix mayonnaise and hot sauce. Season the chicken by adding salt and black pepper. Then, dredge in flour, rubbing off any excess. Dip the chicken in mayonnaise and coat with panko pressing to adhere. Transfer to a different baking sheet.
Step 2
The chicken is then roasted, flipping the bird at least once, until cooked approximately 12 minutes. Let it cool. Cut cutlets in half crosswise, then place in a pile on the bottom buns. Add cheese salad, celery, lettuce hot sauce, mayonnaise and mayonnaise Sandwich with the top buns. Serve with chips.
Recipe #3
Ingredients
2 Tablespoons of all-purpose flour
Large egg. Lightly beat
3/4 cup coarse breadcrumbs (panko) It is best to use whole wheat
4 large boneless, skinless , chicken legs (about 1 1/4 lbs) cut and trimmed
1 teaspoon fresh ground black pepper and 1/8 teaspoon, split
2 tablespoons extra virgin olive oil
3 Tablespoons Hot Sauce like Frank’s RedHot
3/4 cup of celery thinly cut
3/4 cup carrots thinly cut
1/4 cup blue cheese crumbled
2 tablespoons of reduced-fat sour cream
4 hamburger buns of whole-wheat and toast
Directions
Step 1
Put egg, flour along with breadcrumbs, in 3 separate bowls. Sprinkle the chicken with 1/4 teaspoon of pepper. Cover the chicken’s sides with flour Shaking off any excess. Then dip the chicken in egg. After that, coat both sides with breadcrumbs and press down to help the crumbs adhere.
Step 2
In an oven-proof skillet that is large and nonstick over medium-high temperature. Place the cooked chicken in the skillet and turn the chicken once till golden, about 3 to 4 minutes on each side. Remove from the heat then cover with a lid and let sit for a few minutes until the instant-read thermometer placed into the thickest area reads 165 degrees F in 2 to 5 minutes. Transfer the mixture to a bowl and mix in hot sauce.
Step 3
Combine celery, carrots blue cheese, sour-cream as well as the rest of 1/8 teaspoon of pepper in the bowl of a medium size. Then, top the buns with 1/3 cup chicken, and Slaw.
Recipe #4
Ingredients
For the Chicken:
2/3 cup of Buttermilk
1-1/2 lbs of Thinly Sliced 1 1/2 lb of Thinly Sliced Chicken Breast Each piece is cut in half
1 Tbsp Chicken Seasoning of any seasoning you like
1 Tbsp of Granulated Garlic
Salt and Pepper
For Fry and dredging
1-1/2 cup of All Purpose Flour
1 Tbsp of Chicken Seasoning
Salt and pepper Salt and Pepper, according to your taste
Vegetable Oil for cooking
For the Sandwich:
6 Soft Large Hamburger Rolls
Green Leaf Lettuce
Sliced Tomatoes
Buffalo Sauce
Ranch or Blue Cheese Dressing
Preparation
1.) Mix in a bowl the chicken with buttermilk, seasonings, salt and pepper. Cover with plastic wrap and put them in the refrigerator for a couple of hours.
2.) Add around 12″ of oil from a vegetable source into an iron skillet large enough and then heat it to medium-high temperature (right in between medium-high and).
3.) On a platter, combine the flour as well as salt, pepper and seasoning. Dip each piece of chicken with the flour mixture, then cook in hot oil for several minutes per side or until golden brown and crisp. Let the chicken rest on a towel-lined plate , and then set aside.
4.) When you’re ready to build your sandwich, spread some ranch on the bun’s bottom and then add one slice of tomato then 2 pieces of chicken, a little of the buffalo sauce and , finally, a slice of leaf lettuce. Top it by the bun on top, and enjoy immediately!
