The Buffalo Bill

The Buffalo Bill

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.


2

Place flour on plate and season with salt and pepper. Pour wing sauce into bowl. Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350ºF. Remove chicken breasts from bag and roll in flour to coat. Fry in hot oil, 4-5 minutes per side, until golden and cooked through.


3

Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.


4

Heat large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in skillet and top each with 1 slice Monterey jack, 1 chicken breast, 1 ounce blue cheese crumbles, and 1/2 cup of shredded lettuce. Layer the sweet pepper bruschetta topping on the lettuce, if using. Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts. Garnish with sport peppers, if desired.


Ingredients














Cooking Instructions

1

Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.


2

Place flour on plate and season with salt and pepper. Pour wing sauce into bowl. Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350ºF. Remove chicken breasts from bag and roll in flour to coat. Fry in hot oil, 4-5 minutes per side, until golden and cooked through.


3

Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.


4

Heat large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in skillet and top each with 1 slice Monterey jack, 1 chicken breast, 1 ounce blue cheese crumbles, and 1/2 cup of shredded lettuce. Layer the sweet pepper bruschetta topping on the lettuce, if using. Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts. Garnish with sport peppers, if desired.


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