A sweet and smokey tribute to the traditional BBQ-sauced dishes of Tennessee, Chef Chen Chen’s Nashville Buffalo Chicken Sandwich is the sandwich dish of the summer. Made with Cattlemen’s® Memphis Sweet BBQ Sauce, southern buttermilk fried chicken and tossed in a sauce elevated in heat and quality by Frank’s® RedHot Original Cayenne Pepper Sauce, this is a must-serve. This recipe was created by chef Chen Chen of Nashville Hot Chicken, Toronto, ON.
Ingredients
Servings
Chicken | Serves 4
4 piece Chicken Breasts - trimmed to 4 oz
2 tbsp Franks RedHot Original Cayenne Pepper Sauce 378L
Marinate chicken in Franks RedHot Original Cayenne Pepper Sauce overnight in the refrigerator
BBQ Parmesan Ranch Sauce
Combine ranch, Cattlemen's Memphis Sweet BBQ Sauce, parmesan, red onions, and pickles into a Vitamix and pulse until smooth. Store in an airtight container and keep refrigerated
Buffalo Sauce
Combine Frank's RedHot Original Cayenne Pepper Sauce, hot mix, white vinegar, Worcestershire, and cold butter in a Vitamix and pulse until smooth. Store in an airtight container.
Mix dredge flour. Set aside.
Mix dredge liquid set aside in cooler.
Assembly
Preheat deep fryer to 345F. Toss the chicken breasts in dredge flour to fully coat, and place into dregde liquid. Take from dredge liquid, and coat in dregde flour once more. Place chicken into fryer, and cook to internal temperature of 160F, ensuring to flip halfway through.
Remove chicken from fryer and let drain.
Service
Toast bun on pan or flattop, and spread 1 tbsp of BBQ parmesan ranch on each side of the bun. Toss the chicken in 2 oz of the Buffalo Sauce and place on the bun. drizzle some extra sauce on top.
Top with shredded iceberg lettuce, and serve immediately.
