 | I have seen a crockpot recipe going around, similar to the Chicken Soft Tacos recipe. It has shredded chicken, Frank's Hot Sauce and a packet of ranch dressing mix. I just wasn't feeling the shredded chicken aspect of it, but I was feeling a Buffalo chicken sandwich. So I decided to do it my way. Of course it was about ten times messier, but so worth the effort. I ate two. |
makes 2 sandwiches
½ cup vegetable oil
½ cup flour
½ teaspoon salt
½ cup milk
1 boneless skinless chicken breast, cut into two pieces
2 hamburger buns
lettuce leaves
tomato slices
¼ cup Frank’s hot sauce
Ranch dressing
Heat just enough oil to cover chicken over medium high heat. Stir together flour & salt. Dip chicken in milk, then flour. Dip in milk again, then flour again. Refrigerate chicken for 10-15 minutes. Fry chicken in oil for 10 minutes until golden brown. Drain on paper towels. Toast the buns. Put chicken in a large Ziploc bag. Pour hot sauce in the bag and shake gently to coat. Put chicken on bun and top with lettuce and tomato. Serve open face, with ranch dressing on the side.
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