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Buffalo Chicken Sandwich
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Buffalo Chicken Sandwich
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 20 minutes
Cook Method:
 fried
Cook Temp:
 medium high
Directions:
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1. Combine buttermilk, hot pepper sauce, and 1/2 teaspoon of the salt in a medium bowl. Add Chicken Tenders and let soak 15 minutes.
2. While chicken is marinating, make slaw. Combine shredded lettuce with grated carrot and sliced celery, toss with Blue Cheese dressing, and set aside.
3. In a shallow dish, whisk together flour, remaining 1/2 teaspoon of the salt, and cayenne. Remove cutlets from buttermilk, coat each cutlet in flour mixture, dip back into buttermilk, and then back into flour. Set cutlets on a plate.
4. Heat oil in a large skillet over medium-high heat until simmering. Fry cutlets until crisp and deep golden in color and cooked through, about 2 to 3 minutes per side. Use tongs to turn cutlets. Transfer to a paper towel-lined plate.
5. To serve, cut each sub roll 3/4 of the way through. Divide tenders among the 4 rolls, slicing in half if necessary. Drizzle 1 teaspoon hot sauce (or to taste) over tenders. Place a quarter of the slaw on top of tenders in each roll. Serve immediately.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2007
1 cup Buttermilk
2 Tbs Hot pepper sauce
1 tsp Salt
1 lb Hannaford Inspirations All-Natural Boneless Chicken Tenders
1/4 ea Fresh large head of iceberg lettuce, thinly cut
1 ea Medium carrots, peeled and grated
1 ea Celery stalk, sliced in strips
1 1/2 oz Hannaford Inspirations Real Blue Cheese Dressing
1 cup Flour
1/2 tsp Cayenne pepper
1/2 cup Vegetable oil
4 ea Submarine rolls, cut in half lengthwise


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