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- Buffalo Chicken Sandwiches
- based on Spicy Chicken Filet Sandwiches (Wendy’s) from Debbi Does Dinner Healthy
- 1/3 c. hot sauce (I used some more of that great Carrot Karma.)
- 2/3 c. water
- 1 c. flour
- 2 1/2 t. fine sea salt
- 2 t. cayenne pepper
- 1 t. fresh ground black pepper
- 1 t. onion powder
- 1/2 t. sweet paprika
- 1/8 t. garlic powder
- 4 chicken breasts (pounded thin)
- Canola oil (for frying)
- 4 Kaiser rolls
- bleu cheese crumbles
- mayonnaise
- garnishes: lettuce, tomatoes, red onions (optional)
- Combine hot sauce and water in a dredging bowl (a large shallow bowl).
- Whisk the flour, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder in another dredging bowl.
- Coat each piece of chicken in flour mixture, dredge in diluted hot sauce and then coat in the flour mixture again.
- Heat oil in a large deep skillet. Cook each piece about 3-4 minutes per side or until done and a deep mahogany brown.
- Serve on rolls, slathered with mayo and topped with bleu cheese crumbles. Top with other desired garnishes.
- For a side dish, I adapted Debbi’s Parmesan Potato Puffs, but instead of frying these little beauties, I baked them.
- Baked Parmesan Potato Puffs
- based on Parmesan Potato Puffs from Debbi Does Dinner Healthy
- 2 lbs. Russet potatoes, peeled and cubed (about two large baking potatoes)
- 1 T. butter
- 1 farm fresh egg, beaten
- 1/3 c. freshly grated Parmesan cheese
- 1/2 c. all-purpose flour (I used gluten free)
- 1/2 t. sweet or smoked paprika
- 1/4 t. onion powder
- 1/8 t. garlic powder
- coarse sea salt
- fresh ground pepper
View Full Recipe at Eliots Eats
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