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Restaurants›Pierro's Italian Bistro›Buffalo Chicken Sammy Recipe

Buffalo Chicken Sammy Recipe

Name: Pierro's Italian Bistros Buffalo Chicken Sammy Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups buttermilk; 3 tbs all-purpose flour; 1 cups panko breadcrumbs; 2 tbs grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 2 pieces large eggs; 1 cups neutral oil for frying (vegetable or canola); 0.5 cups Buffalo hot sauce (Frank's style); 2 tbs unsalted butter; 4 oz mozzarella cheese, sliced or shredded; 0.5 cups mayonnaise; 2 tbs roasted red pepper, jarred (drained); 1 tsp Sriracha (or other chili sauce); 1 tsp lemon juice; 0.25 tsp smoked paprika; 0.5 tsp garlic, minced; 0.25 tsp salt; 0.125 tsp black pepper; 2 pieces sandwich buns (brioche or potato); 4 leaves leaf lettuce (butter or romaine leaves); 1 pieces tomato, sliced; 0.5 pieces red onion, thinly sliced; 1 tbs butter for toasting buns (optional); 0.125 tsp salt; 0.125 tsp black pepper

Inspired by Pierro's Italian Bistro

Time1h

Serves2

Crispy breaded chicken breast, topped with buffalo sauce and baked mozzarella. Finished with our spicy red pepper aioli, lettuce, onion, and tomato.

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Ingredients

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Crispy Buffalo Chicken

2 pieces boneless skinless chicken breasts

1 cups Buttermilk

3 tbs 00 bread flour

1 cups Panko breadcrumbs

2 tbs Grated Parmesan cheese

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

2 pieces Large eggs

1 cups neutral oil for frying (vegetable or canola)

1/2 cups Buffalo hot sauce (Frank's style)

2 tbs Unsalted butter

4 oz mozzarella cheese, sliced or shredded

Spicy Red Pepper Aioli

1/2 cups Mayonnaise

2 tbs roasted red pepper, jarred (drained)

1 tsp Sriracha (or other chili sauce)

1 tsp ReaLemon lemon juice

1/4 tsp Smoked paprika

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Sandwich & Garnish

2 pieces sandwich buns (brioche or potato)

4 leaves leaf lettuce (butter or romaine leaves)

1 pieces tomato, sliced

1/2 pieces Red onion, thinly sliced

1 tbs butter for toasting buns (optional)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Crispy Buffalo Chicken

Prepare chicken

If the chicken breasts are large, butterfly each into two thinner cutlets or pound to an even 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Marinate in buttermilk

Place the chicken in a shallow dish and pour 1 cup buttermilk over them. Cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and helps the breading adhere.

Set up breading station

In one shallow bowl combine 3 tbs flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. In a second bowl beat 2 eggs. In a third bowl mix 1 cup panko breadcrumbs and 2 tbs grated Parmesan.

Bread the chicken

Remove chicken from buttermilk, let excess drip off. Dredge each piece first in the seasoned flour (lightly), then in beaten eggs, then press into panko-Parmesan mixture, ensuring even coating. Set on a plate while heating oil.

Fry until golden

In a large skillet, add about 1 cup neutral oil and heat over medium-high until it reaches about 350°F (or a bubble forms when a breadcrumb is dropped in). Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to drain briefly.

Make Buffalo sauce and finish

In a small saucepan or microwave-safe bowl combine 1/2 cup Buffalo hot sauce and 2 tbs unsalted butter. Warm gently until butter melts and whisk to combine. Brush or toss each fried chicken piece in the buffalo sauce until evenly coated. Place sauced cutlets on the baking sheet, top each with approximately 2 oz (per sandwich) mozzarella. Broil or bake at 400°F for 3–5 minutes until cheese melts and bubbles. Remove and rest 1–2 minutes.

Spicy Red Pepper Aioli

Combine 1/2 cup mayonnaise, 2 tbs drained roasted red pepper, 1 tsp Sriracha, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl or blender. Blend or whisk until smooth and emulsified. Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble.

Sandwich Assembly & Garnish

Prepare produce and toast buns

Slice tomato and thinly slice red onion. Season tomato slices lightly with 1/8 tsp salt and 1/8 tsp pepper. If desired, spread 1 tbs butter across cut sides of the buns and toast in a skillet or under broiler until golden, about 1–2 minutes.

Assemble the sammy

Spread about 1.5 tbs spicy red pepper aioli on the bottom half of each bun. Place 2 lettuce leaves, then the buffalo mozzarella-topped chicken cutlet. Add 2–3 tomato slices and a few thin red onion rings. Spoon a little extra buffalo sauce over the chicken if you like it saucier, then spread a thin layer of aioli on the top bun and close the sandwich.

Serve

Inspired by Pierro's Italian Bistro

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