Breaded Buffalo Chicken
  • 1 lb Boneless Skinless Chicken Breasts, Flattened
  • 1 French Bread Or Rolls of choice
  • 1 Egg, Beaten
  • 1/2 Tbsp Franks Buffalo Sauce
  • 1/2 Tbsp Butter
  • 1 1/2 cup Plain Bread Crumbs
  • 1 tsp Garlic Powder
  • dash Salt
  • 1/2 tsp Black Pepper
  1. *Season the meat with garlic, salt & pepper
  2. *In one shallow bowl, combine egg, butter, and buffalo sauce; another bowl for bread crumbs
  3. *Dip flattened (place chicken between wax paper and use meat tenderizer to flatten) in hot sauce and then in bread crumbs
  4. *Dip again in hot sauce and then breadcrumbs (adds crisper crust to double dip)
  5. *Heat fryer or pan with oil to about 325 (you want it to sizzle when placing chicken in oil) and fry about 8 minutes, or golden brown & cooked through
  6. *In a separate bowl, mix together remaining butter and sauce
  7. *Remove from oil and dip in sauce bowl (a really easy way is to use tongs and toss chicken in bowl with tongs and then remove when coated; quickly toss or dip chicken as you don't want it soaking in it and just want a light coating)
  8. *Transfer to plate with paper towels to drain; serve on toasted roll or with desired serving pairs
  9. Recipe Tips
  10. *Skip the after cooking hot sauce coating for less heat and flavor of the buffalo spiciness
  11. *Use other types of sauces to customize flavor and spice
This version uses the chicken in a sandwich, but you can skip the roll and serve chicken over rice, noodles, or by itself with some veggies