RedHot Buffalo Chicken Sandwich

A crispy chicken breast coated in a buttery, Frank's RedHot Sauce to infuse with savoury heat and authentic Buffalo wing flavour.   

Ingredients

Procedure

Prep

1. In a bowl, mix first amount of Frank's RedHot Sauce and buttermilk. Whisk well to combine.
2. Add chicken and turn to coat well. Cover and refrigerate for at least 1 or up to 6 hours.
3. In a bowl, combine first amount of flour and Frank's RedHot Seasoning. Whisk well to combine. Drain 1 breast at a time from buttermilk mixture and cover in Frank's RedHot-seasoned flour, packing to form a thick coating. Repeat with all the chicken and allow to rest to hydrate until coated chicken is somewhat wet.
4. In a bowl, combine second amount of flour, salt, and pepper. Whisk well to combine. Place damp chicken breasts in salt and pepper-seasoned flour and pack well to form a thick coating.
5. Combine second amount of Frank's RedHot Sauce with melted butter and warm for service.

Service

1. Set Fryer to 375°F (190°C). For each order, fry a breaded chicken breast to internal temperature of 165°F (73°C). Drain and brush with 1 1/2 tablespoons (22 ml) buttery Frank's RedHot mixture.
2. Plate bottom of bun, top with chicken, 3 pickle slices, and cover with top of bun. Serve immediately.