Buffalo Chicken Sandwich
This Buffalo chicken sandwich gives you a crisp fried cutlet tossed in hot sauce, served with blue cheese dressing on the side. The chicken is pounded flat and dredged twice in milk and seasoned flour, then chilled before frying, which helps the thick crust stay put. Tossing it in a lidded bowl coats every edge evenly. Serving it open face keeps the crust from going soft under the toppings.
Instructions
Pour enough oil into a large frying pan or deep-fryer to cover the chicken, and heat it to 350 °F (175°C).
Stir the flour and salt together in a shallow dish. Dip the chicken in the milk, then the flour mixture, then the milk again and the flour a second time, so it carries a thick double coating. Refrigerate the coated chicken for 10 to 15 minutes to let the crust set.
Lower the chicken into the hot oil and fry for 10 minutes, or until the crust is golden brown. Lift it out and drain it on a rack.
While the chicken drains, toast or grill the cut face of the bun.
Put the chicken in a bowl with a lid, add the hot sauce, cover, and shake gently until the chicken is coated all over.
Set the chicken on the bun and top with the lettuce, tomato and onion. Serve it open face with the blue cheese dressing on the side for dipping.
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