So this is one of my last few post of “extreme” heats because 1 I’ve been told to cut it out here at home because nobody can hang and 2. I really don’t even gravitate towards hot peppers or really much spice in the winter. Which is odd because you’d think if you’re cold you’d like to warm up but no. I like a more wholesome well rounded heat then rings of fire. 3. Hot peppers don’t grow well in winter but that’s not really a factor since they freeze incredibly. So for this sandwich I upped the ante to give my classic buffalo some kick. The ghost pepper was incredibly tolerable and super flavorful! If you can stand the heat try this ranch out here. But try this out and let me know what you think!
4 Chicken Breast, lightly pounded
1Tb garlic powder
1Tb onion powder
1Tb black pepper
1tsp Celery seed
1c Buffalo Sauce
2Tb green onions, garnish
3 Hamburger Buns, buttered and toasted
5c Cooking oil
SCOTCH BONNET RANCH
1-2 scotch bonnets, seeds optional
1/2c sour cream
1/2tsp onion powder
2 garlic cloves
1tsp black pepper
1 lemon juiced
Marinade chicken by combining salt, pepper, celery seed, onion and garlic powder. Add in eggs and milk and let sit for 1 hour to overnight ( the longer the better).
To make ranch combine all ingredients. It can be served immediately.
To make chicken sandwich Remove chicken from batter and toss in flour. Let sit for 15 minutes.
Heat cooking oil in the meantime, more might need to be added to cover entire chicken breast.
Cook chicken 2 at a time in 375 degree oil for 12 minutes till chicken is cooked throughout.
Once chicken is cooked and excess grease is drained. Coat chicken in buffalo sauce.
Place pickles on buttered toasted bun, topped with buffalo chicken. And add a generous helping of ranch on top. Place the top bun and enjoy.