Crispy Buffalo Chicken Sandwiches
Panko-crusted fried chicken sandwiches tossed in buffalo sauce with bacon, marinated cucumber,
and blue cheese dressing, served with roasted potato wedges.
Serves: 2
ingredients
● 1 mini cucumber
● 1 tsp sugar
● 1 tsp kosher salt
● 1 1/2 tbsp sour cream
● 1 tbsp water (for chicken coating)
● 1 tbsp flour
● 1/2 cup panko breadcrumbs
● 10 oz chicken cutlets
● 2 tbsp cooking oil, for frying
● 4 Frank's hot sauce
● 1 tbsp butter
● 4 oz bacon
● 2 brioche buns
● 3 oz blue cheese dressing
● 1/4 tsp black pepper
instructions
1. Prep and roast potatoes
Adjust rack to top position and preheat oven to 425°F. Wash and dry potatoes, cut into 1/2-inch-thick wedges.
Toss on a baking sheet with a drizzle of oil, salt, and pepper. Spread in a single layer. Roast until browned and
tender, 20-25 minutes.
2. Marinate cucumber
Thinly slice mini cucumber. Add to a small bowl with sugar and salt. Toss occasionally until ready to serve.
3. Prep chicken
In a medium bowl, whisk together sour cream and water. Place flour in a shallow dish, and panko in a separate
shallow dish. Pat chicken dry, place between plastic wrap, and pound to 1/2-inch thickness. Season both sides
with salt and pepper. Working one piece at a time, dip chicken into flour, then into the sour cream mixture, then
press into panko until fully coated.
4. Fry chicken
Heat a 1/8-inch layer of cooking oil in a large pan over medium-high heat. Once hot, add coated chicken. Fry
until golden brown and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate; let rest at
least 2 minutes.
5. Coat chicken and cook bacon
In a small microwave-safe bowl, combine Frank's hot sauce and butter. Microwave until butter is melted, 20-25
seconds; stir until smooth. Brush over rested chicken as desired. Meanwhile, cook bacon in a dry pan over
medium-high heat, turning occasionally, until browned and crispy, 6-10 minutes. Transfer to a paper-towel-lined
plate.
6. Finish and serve
Transfer cucumber to a paper-towel-lined plate and press to absorb excess liquid. Halve and toast brioche
buns. Spread bottom buns with blue cheese dressing as desired. Fill buns with buffalo chicken, bacon, and
cucumber. Divide sandwiches and potato wedges between plates; serve with remaining dressing on the side for
dipping.
