A crispy chicken breast coated in a buttery, Frank's RedHot® Buffalo Sandwich Sauce to infuse with savory heat and authentic Buffalo wing flavor.
A crispy chicken breast coated in a buttery, Frank's RedHot® Buffalo Sandwich Sauce to infuse with savory heat and authentic Buffalo wing flavor.
Key products
![["A gallon jug of Frank's RedHot Buffalo Sandwich Sauce."]](http://www.mccormick.com/cdn/shop/files/00041500748825_A1N1-2023-10-17.png?v=1784035396&width=300)
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Item Code:
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Find online distributors
Item Code:
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Instructions
Prep
- In a bowl, mix first amount of Frank's RedHot Sauce and buttermilk. Whisk well to combine.
- Add chicken and turn to coat well. Cover and refrigerate for at least 1 or up to 6 hours.
- In a bowl, combine first amount of flour and Frank's RedHot Seasoning. Whisk well to combine. Drain 1 breast at a time from buttermilk mixture and cover in Frank's RedHot-seasoned flour, packing to form a thick coating. Repeat with all the chicken and allow to rest to hydrate until coated chicken is somewhat wet.
- In a bowl, combine second amount of flour, salt, and pepper. Whisk well to combine. Place damp chicken breasts in salt and pepper-seasoned flour and pack well to form a thick coating.
- Combine second amount of Frank's RedHot Sauce with melted butter and warm for service.
Service
- Set Fryer to 375°F. For each order, fry a breaded chicken breast to internal temperature of 165°F. Drain and brush with 1 1/2 tablespoons buttery Frank's RedHot mixture.
- Plate bottom of bun, top with chicken, 3 pickle slices, and cover with top of bun. Serve immediately.
