Description
This sandwich is perfect to make on the weekend or a last-minute weekday dinner option!
Ingredients
- Vegetable Oil, For Frying
- 2 cups Flour
- 2 Tablespoons Corn Starrch
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 whole Eggs
- 12 ounces, weight Buffalo Chicken Wing Sauce
- 4 whole Thin Chicken Breast
- 4 Potato Buns
- Butter Lettuce, To Serve
- Blue Cheese Crumbles, To Serve
Preparation
Using a heavy metal shallow skillet, fill with vegetable oil ⅔ full. Place on medium high heat.
Meanwhile, in a separate bowl, whisk 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 in the flour mixture on both sides, shake off excess. Dredge through the egg mixture on both sides, shake off excess. Finally, dredge through the flour mixture again on both sides and shake off excess. Place in hot oil and cook 7–10 minutes on each side, just until gold brown. Remove from heat using tongs, place on plate lined with paper towel, and turn on both sides to remove excess oil. While still hot, dredge through Buffalo sauce on both sides and place on cooling rack.
Once the chicken is finished, serve on a potato bun with butter lettuce and bleu cheese crumbles to preference.
