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Hot Buffalo Chicken Bacon Sandwich
Fried chicken breast coated in buffalo sauce topped with crispy cayenne-garlic bacon, roma tomatoes, red onions, and a buttery blue cheese bun.
WHAT GOING ON HERE:
buffalo chicken: for this recipe, it is your pretty standard buffalo chicken. thinly pounded chicken, spices, flour, and egg dredge. the heat comes from the buffalo sauce. feel free to use your favorite. for mine i use my favorite hot sauce and add a bit more kick with dried spices.
blue cheese bun: i melt the blue cheese straight on the bun. blue cheese can handle the heat. for my buns, i throw the cheese straight onto the pan with butter, once it melts the blue cheese i flip the bun to grill on the other side.
cayenne- garlic bacon: cayenne and garlic bacon is bacon dusted with a two-ingredient spice blend. the heat from the cayenne and mustard powder enhances the salty smokiness of the bacon. the fresh garlic adds a lingering spice as well.
TIPS & TRICKS TO THE BEST HOT BUFFALO CHICKEN SANDWICH
spread the seasoning: the seasoning works perfectly for 8 slices of bacon. it adds a nice kick from the addition of mustard powder and cayenne. the garlic adds some nice zest that roasts up nicely with the bacon.
thin chicken: thin chicken is the key to a good chicken sandwich, for me, i like to remove the tenderloin before i start pounding the breast. i remove it with a knife, toss it in a Ziploc for later,
fry the buns:: frying the bun makes for a better everything. for this recipe you’ll want to fry the buns in butter, flip them on the lid and toss in a handful of blue cheese crumbles to melt. this works best if your blue cheese has had a chance to come to room temperature.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
Hot Buffalo Chicken Bacon Sandwich
INGREDIENTS
- 3 Chicken Breast
- 3 Buns
- Blue Cheese Crumbles
- 4TB Butter
- 3 Leaves Lettuce
- 1 Roma Tomatoes, sliced
- 1/2 Red Onion, sliced
- Cooking Oil, for shallow frying
- 2 Eggs
- SEASONING
- 1Tb Black Pepper
- 1Tb Garlic Powder
- 1Tb Cayenne Pepper
- Salt
- GARLIC- CAYENNE BACON
- 8 Slices of Bacon, thick cut
- 2tsp Cayenne
- 1/2tsp Mustard Powdered
- 5 Garlic Cloves, thinly sliced
- BREADING
- 1.5c All Purpose Flour
- 1/4c Corn Starch
- 1Tb Garlic Powder
- 1Tb Black Pepper
- 1Tb Cayenne Pepper
- 2tsp Celery Seed
- 1Tb Salt
- Hot Buffalo Sauce
- 2 Tb Butter, melted
- 1/2c Hot Sauce
- 2tsp Cayenne
- 1tsp Garlic Powder
- 1/4tsp Celery Seed
INSTRUCTIONS
- Remove the tenderloin from the chicken breast. Lightly pound till even and flat. Store the tenderloins for another use.
- Season the chicken with ingredients listed under seasoning. Lightly sprinkle with salt. Let sit for 20 minutes. Add in eggs and toss.
- Make the bacon by combining together the mustard powder and cayenne. Lay the strips of bacon onto a pan and sprinkle all the seasoning on top. Sprinkle with sliced garlic. Bake at 350F for 25+ minutes till a crispy golden brown.
- Remove the bacon from the oven and place onto a rack.
- Combine all the ingredients under breading toss in chicken breast till all are evenly coated with flour.
- Preheat cooking oil in a cast iron skillet. Add enough oil for a shallow fry.
- Once at oil is hot fry the chicken in batches. Each batch should take about 7-8 minutes on each side.
- Once cooked remove the chicken from the pan and combine all ingredients listed under hot buffalo sauce.
- In a separate pan toss in half of the butter. Cook each bun cut side down. Once you flip it sprinkle on a bunch of blue cheese. Let it melt.
- Toss the chicken in the sauce then immediately start to build.
- On the bottom bun place the red onions, lettuce. buffalo chicken, tomatoes and top it with you blue cheese bun.
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