Description
Crunchy chicken on soft slider buns slathered in Wing Sauce then topped with Blue Cheese and Celery Sauce.
Ingredients
- FOR THE CHICKEN:
- ½ cups Vegetable Oil
- 1 pound Chicken Breasts, Cut And Tenderized
- ½ cups Flour
- FOR THE GARLIC PARMESAN SAUCE:
- 2 cloves Garlic, Crushed
- ¼ teaspoons Minced Onion
- ¼ teaspoons Pepper
- ¼ teaspoons Crushed Red Pepper
- 1 Tablespoon Parmesan
- 1 Tablespoon Olive Oil
- ½ Tablespoons Corn Syrup
- ½ teaspoons Lemon Juice
- 1 Tablespoon Apple Cider Vinegar
- ¼ cups Mayonnaise
- FOR THE WING SAUCE:
- ¼ cups Franks Red Hot Buffalo Wing Sauce
- FOR THE BLUE CHEESE AND CELERY SAUCE:
- 3 stalks Celery, Cleaned And Chopped
- ¼ cups Mayonnaise
- 2 Tablespoons Milk
- 1 teaspoon White Vinegar
- 1 teaspoon White Wine Vinegar
- ¼ teaspoons White Sugar
- ¼ teaspoons Garlic Powder
- ½ cups Blue Cheese Crumbles
Preparation
For the chicken:
Add vegetable oil to the pan. Bring oil to a temperature that will fry the chicken breasts.
Dredge the chicken in flour so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is, add chicken to pan. Cook 6–8 minutes each side, only turning once. Remove from pan and let drain on paper towel.
Mix garlic Parmesan sauce ingredients together in a covered bowl. Add cooked chicken to covered bowl. Cover and shake.
Add Buffalo wing sauce to bowl. Cover and shake.
Mix blue cheese and celery sauce ingredients together. Serve with Buffalo chicken.
