Buffalo Fried Chicken Sandwiches
These crispy chicken sammies are courtesy of Adam at This Jew Can Que for our Moore’s Home Cook Off.
- 1 per person whole, boneless, skinless Chicken Breast
- 1 cup Buttermilk
- 1 cup All-purpose Flour
- 4 tbsp Salt-forward Rub
- 2 cups Vegetable Oil
- 1 per person Brioche Bun
- 2 cups Moore’s Creamy Ranch Buffalo
- 3 slices per sandwich Spicy Pickle Slices
- Begin by flattening the chicken breasts. Using a sharp knife, cut 3-4 vertical slits about ½ way deep in each chicken breast, going vertically along the longest side of the breast. Cut on the underside, leaving the top side smooth.
- Place each chicken breast between two pieces of wax or parchment paper on a wooden cutting board.
- Using a mallet, rolling pin or wine bottle, hit the chicken breast to flatten to about ½ an inch thick all over. The chicken will plump back up when cooked.
- In two bowls, prepare your dredge. In one bowl, put your buttermilk. In the other, combine flour and rub. You want the flour mixture to be well-studded with seasoning.
- Preheat your grill to 450° and place a deep-sided cast iron pan on the grill. Get it very hot.
- Pour in vegetable oil and allow to heat until the oil reaches 350°.
- Dredge your chicken! Dip each flattened chicken breast first in the seasoned flour mixture. Shake off excess, and dunk fully in buttermilk.
- Shake off excess and return to flour mixture, coating well. Gently shake off excess, but leave lots of breading on the chicken and especially in the nooks and crannies.
- Transfer dredged chicken breasts to a wire rack. Repeat with each remaining breast.
- When oil is hot, cook chicken breasts, one at a time.
- Cook for about 5 minutes per side, until well browned. Flip and continue cooking until it reaches an internal temperature of 165°.
- Remove from oil, return to a pan with a wire rack, and place in a warm oven to hold.
- Repeat frying steps for each chicken breast.
- When you’re cooking your last breast, put buffalo sauce in a small saucepan and begin to heat through.
- Toast your buns to your liking.
- Transfer heated sauce to a bowl large enough to accommodate the fried chicken.
- Using tongs, dunk fried chicken breast in heated sauce, coating well.
- Place on prepared, toasted buns. Top with pickle slices and top bun.