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Buffalo Chicken Sandwiches with Parmesan Potato Puffs Recipe

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Buffalo Chicken Sandwiches with Parmesan Potato Puffs
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Ingredients

  • 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

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