Crispy Buffalo Chicken Sandwich
| Serves | 4 |
|---|---|
| Ingredients | Chicken |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Executive Chef Patrick Russ
Seven Lions
Chicago
At Seven Lions restaurant in Chicago, chef Russ serves up a saucy Buffalo chicken sandwich with layers of fiery flavor. The chicken is marinated overnight in buttermilk and hot sauce, then dipped in a breadcrumb and corn flake coating to achieve the perfect crispiness. The signature Buffalo sauce, made with pickle juice, is smothered on as a topping for additional heat, along with a douse of creamy buttermilk dressing for a touch of cool.
Ingredients
Chicken
4 (6 oz.) skinless chicken breasts
8 cups buttermilk
3 tsp. hot sauce
Flour, for coating
Egg wash
1 cup corn flakes cereal
3/4 cup panko breadcrumbs
Vegetable oil, for frying
Buffalo Sauce
1 lb. butter
2 qt. hot sauce
2 cups pickle juice
1/4 cup Dijon mustard
1 tbsp. roasted garlic puree
1/4 cup honey
Buttermilk Dressing
2 cups sour cream
1 1/2 cups mayonnaise
1 cup buttermilk
1 tbsp. sugar
1 tbsp. honey
1 tbsp. red wine vinegar
1 tbsp. garlic powder
Pinch cayenne pepper
1 shallot, minced
1 tbsp. fresh lemon juice
4 brioche buns, toasted
Pickle chips and lettuce leaves
Steps
1. For chicken: Marinate chicken breast overnight in buttermilk and hot sauce. Combine corn flakes and panko. Crust chicken in a three-step breading process of flour, egg wash and corn flake mix.
2. Heat oil in deep fryer to 300 F. Cook chicken in hot oil until golden brown and cooked all the way through.
3. For Buffalo sauce: In large skillet, melt butter; add all remaining ingredients. Simmer for 15 minutes, then cool. Toss chicken in homemade Buffalo sauce.
4. For buttermilk dressing: In blender, combine all ingredients at medium speed until smooth. Set aside.
5. To serve, place chicken on top of toasted brioche bun. Top with dill pickles, lettuce, buttermilk dressing and any additional favorite sandwich toppings.
