Ingredients
Scale
- 4 Thin Chicken Breasts
- 2 c flour
- 2 tbsp. Corn starch
- 1 tsp. Salt
- 1 tsp. pepper
- 4 whole eggs
- Vegetable oil
- 12 oz. Buffalo Wing Sauce
- Blue cheese crumbles
- Potato buns
- Lettuce
Instructions
- Using a heavy metal shallow skillet, fill with vegetable oil ⅔rds full. Place on medium high heat. Meanwhile, in a separate bowl, whisk together flour, cornstarch, salt and pepper. In another bowl, whisk eggs until yolks and whites have combined. Pour buffalo sauce in a bowl or container that is big enough to dip the chicken breasts and set aside.
- Dredge the chicken breast through the flour mixture on both sides, shake off excess; dredge through the egg mixture on both sides, shake off excess; and dredge through the flour mixture again on both sides and shake off excess. Place in hot oil and cook on both sides for 7-10 minutes on each side, just until gold brown. Remove from heat using tongs and place on plate lined with paper towel and turn on both sides to remove excess oil and while still hot, dredge through buffalo sauce on both sides and place on cooling rack.
- Once chicken is finished, serve on potato bun with butter lettuce and bleu cheese crumbles to preference.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Entree