BUFFALO CHICKEN SANDWICH TOPPINGS RECIPES

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.

Steps:

• Place flour, egg and breadcrumbs in three separate dishes. Sprinkle chicken with 1/4 teaspoon pepper. Coat both sides of the chicken with flour, shaking off any excess, then dip in egg. Finally, coat both sides with the breadcrumbs, pressing to help the crumbs stick.
• Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning once, until golden brown, 3 to 4 minutes per side. Remove from heat, cover and let stand until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 2 to 5 minutes. Transfer to a clean bowl and toss with hot sauce.
• Combine celery, carrot, blue cheese, sour cream and the remaining 1/8 teaspoon pepper in a medium bowl. Top each bun with chicken and 1/3 cup of the slaw.