Buffalo Chicken Sandwich | Colin Wingerter

Colin Wingerter

Name: Buffalo Chicken Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: Clabber Girl Gluten Free Non GMO Corn Starch; Best Foods Real Mayonnaise Mayonnaise; Dandy Romaine Lettuce; Land O Lakes Butter, with Olive Oil & Sea Salt; Tapatio Salsa Picante Hot Sauce; Tajín Seasoning, Clasico; Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce; Bob's Red Mill Dark Rye Flour, Organic; Napoleon Co. Grille Garlic Cloves; Half Marinated Chicken; Cebollitas Bunch; Hydroponic Tomato; Nature's Own Butter Rolls, Brioche Style

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Buffalo Chicken Sandwich

Serves 120 mins prep15 mins cook

A recipe for a homemade buffalo chicken sandwich featuring fried chicken soaked in buttermilk and hot sauce, served on a toasted brioche bun with fresh toppings and a simple garlic mayo.

0 servings

What you need

Clabber Girl Gluten Free Non GMO Corn Starch

cup cornstarch

fl oz mayonnaise

head lettuce

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

fl oz hot sauce

seasoning

Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce

cup buttermilk

cup flour

clove garlic clove

chicken breast halves

head onion

tomato

Nature's Own Butter Rolls, Brioche Style

brioche buns

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Instructions

Take a chicken breast or thigh, cut it to preferred size, shake, and season it. Soak the chicken in buttermilk and hot sauce for at least 30 minutes. Dredge the chicken in a mixture of half flour and half cornstarch, then fry at 350°F for 10-15 minutes. Toast a brioche bun in butter on medium heat. Cut a tomato and salt it. Cut an onion and then lettuce into thin strings. Combine mayo and garlic for a simple sauce. After the chicken is fried, put hot sauce and butter into a saucepan until the butter is melted. Cover your chicken in this sauce, then assemble your sandwich and enjoy!

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