A crispy chicken breast coated in a buttery, Frank's RedHot Sauce to infuse with savory heat and authentic Buffalo wing flavor.
Ingredients
- 1/2 cup Buffalo Sandwich Sauce
- 2/3 cup buttermilk
- 1 pound chicken breast, 4 oz each
- 2 cups flour, all-purpose
- 1 tablespoon Original Seasoning
- 1 cup flour, all-purpose
- 1 teaspoon salt
- 1/2 teaspoon Black Pepper, Shaker Grind
- 1 teaspoon Buffalo Sandwich Sauce
- 2 tablespoons butter, melted
- 4 each hamburger buns
- 12 each dill pickle slices
Nutrition Information
(per serving)
A crispy chicken breast coated in a buttery, Frank's RedHot Sauce to infuse with savory heat and authentic Buffalo wing flavor.
Key products
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.
