Extra Crispy Fried Buffalo Chicken Sandwich Recipe Jawn Place the chicken in an airtight container or resealable bag, and cover with buttermilk so that all chicken is fully coated submerged. 4. marinate in the refrigerator for a minimum of 4 hours, or up to overnight. 5. once chicken in marinated, combine breading ingredients in a large bowl with a whisk until homogenous. Dip flour coated chicken into egg mixture and let all excess drain off. place chicken into seasoned flour mixture and press the flour into chicken. gently shake off excess and set on cutting board. let set for about 5 minutes. then spray both sides of the chicken with cooking spray–enough to lightly coat the breading.
Extra Crispy Fried Buffalo Chicken Sandwich Recipe Jawn Place the pounded chicken in a plastic zip top bag. add the buttermilk, 1 teaspoon hot sauce, ½ teaspoon salt, and ½ teaspoon black pepper. massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2 24 hours. when ready to fry, line a baking sheet with parchment paper. set aside. Add the buffalo sauce and butter to a small skillet and warm through on low heat over the stove or in a bowl in the microwave. prepare all desired toppings for your crispy buffalo chicken sandwich. set aside. toast up the burger buns in a nonstick skillet with a touch of butter to develop a golden color on the inside of each half. Step 2: heat oil and dredge chicken. fill a large cast iron pan with vegetable oil so it reaches 2 inches up the pan. heat the oil to 350°f (180ºc). in a medium shallow bowl add the flour. whisk the buttermilk and egg together in another medium bowl. season chicken with salt and pepper. Bake the chicken: transfer to a baking sheet and place in a 350° f oven for 15 mins. pickle the cucumbers: while the chicken is in the oven, start the cucumbers by slicing them into ⅛" slices and transfer to a deep large bowl. in a small sauce pan, heat the water and sugar to a boiling and then turn off heat.
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