Ingredients
- 2 cups Canola oil
- 2 Chicken breast boneless skinless butterflied
- 2 Eggs beaten
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 4 Kaiser rolls lightly toasted (or bread of your choice)
- 2 cups Spring mix
- 8 slices Tomato
- 4 tbsp Buffalo wing sauce
- 4 tbsp Blue Cheese Dressing substitute ranch dressing if desired
- 4 tbsp Crumbled blue cheese
Instructions
- Heat the oil in a large skillet or pot over medium heat to 325 degrees.
- Season the chicken on both sides with salt and pepper. Mix together the flour and cornstarch. Season with salt.
- Dip the chicken flour cornstarch mixture, then into the egg, then back into the flour cornstarch mixture to coat very well on both sides.
- Fry the chicken until golden brown on both sides to an internal temperature of 160°F using a thermometer, approximately 3 minutes per side. Place on a paper towel lined plate to drain the excess oil. Season with a small amount of salt right away.
- Layer the roll with spring mix, tomato, chicken, buffalo sauce, dressing, and blue cheese crumbles. Cut in half and serve with extra dressing for dipping if desired.
Nutrition
Calories: 492kcal | Carbohydrates: 43g | Protein: 25g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1212mg | Potassium: 508mg | Fiber: 3g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 3mg
Buffalo Chicken Sandwich
Ingredients
- 2 cups Canola oil
- 2 Chicken breast boneless skinless butterflied
- 2 Eggs beaten
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 4 Kaiser rolls lightly toasted (or bread of your choice)
- 2 cups Spring mix
- 8 slices Tomato
- 4 tbsp Buffalo wing sauce
- 4 tbsp Blue Cheese Dressing substitute ranch dressing if desired
- 4 tbsp Crumbled blue cheese
Instructions
- Heat the oil in a large skillet or pot over medium heat to 325 degrees.
- Season the chicken on both sides with salt and pepper. Mix together the flour and cornstarch. Season with salt.
- Dip the chicken flour cornstarch mixture, then into the egg, then back into the flour cornstarch mixture to coat very well on both sides.
- Fry the chicken until golden brown on both sides to an internal temperature of 160°F using a thermometer, approximately 3 minutes per side. Place on a paper towel lined plate to drain the excess oil. Season with a small amount of salt right away.
- Layer the roll with spring mix, tomato, chicken, buffalo sauce, dressing, and blue cheese crumbles. Cut in half and serve with extra dressing for dipping if desired.
Nutrition
Calories: 492kcalCarbohydrates: 43gProtein: 25gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 123mgSodium: 1212mgPotassium: 508mgFiber: 3gSugar: 4gVitamin A: 867IUVitamin C: 13mgCalcium: 152mgIron: 3mg
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