Buffalo Chicken Sandwich Recipe
Jumbo fresh mojo-marinated fried chicken breast with our house Buffalo sauce. Served on a Brioche bun with curly-q fries and our scratch-made buttermilk ranch.
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Ingredients
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Handhelds
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the chicken breasts with the mojo marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Dry Coating
In a separate bowl, mix together the flour, cornstarch, salt, black pepper, cayenne pepper, and garlic powder. Set aside.
- 3
Fry the Chicken
Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Remove the chicken from the marinade, allowing excess to drip off. Dredge the chicken in the flour mixture, ensuring an even coating. Carefully add to the hot oil and fry for 6-8 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Buffalo Sauce Coating
In a bowl, toss the fried chicken in the buffalo sauce until evenly coated.
- 5
Prepare Buttermilk Ranch
In a bowl, combine the buttermilk, mayonnaise, garlic powder, and dried dill. Whisk until smooth and well combined. Adjust seasoning to taste.
- 6
Assemble the Sandwich
Toast the brioche buns lightly. Place the buffalo-coated chicken breast on the bottom half of the bun, drizzle with buttermilk ranch, and top with the other half of the bun.
- 7
Serve
Serve the buffalo chicken sandwich with a side of curly-q fries. Enjoy!