Here’s a little spin on Buffalo Chicken Wings that’s perfect for a Super Bowl feast.
FOR THE CHICKEN
4 boneless, skinless chicken breast
1 cup buttermilk
1 1/2 cups flour
1 1/2 cups panko breadcrumbs
3 eggs beaten
1 dozen slider rolls
Put flour, buttermilk, eggs & breadcrumbs all in separate shallow bowls. Working with 1 piece at a time, Dip in buttermilk, dredge in flour, Dip in the egg & then the panko; shaking off excess between each step.
Pour oil into a large heavy skillet to a depth of 1/2-inch. Heat oil until a thermometer registers 350°.
Fry chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt, pepper.
1/2 cup Frank’s Hot Sauce (or a brand of your choice)
2 Tbsp. butter
2 Tbsp. honey
Put all ingredients in a small sauce pan over low heat, until they meld together. Set aside
BUTTERMILK BLUE CHEESE SLAW
1 package of pre-shredded slaw
1/2 cup mayo
1/2 c. buttermilk
2 oz. blue cheese, crumbled
2 Tbsp. apple cider vinegar
2 Tbsp. light brown sugar
Salt & pepper to taste
Put all ingredients except the slaw into a small bowl & whisk together well. Pour the dressing over the slaw & toss until coasted.
Dip each piece of chicken into the hot sauce, place on the roll & top with slaw.