Some days, I just crave Buffalo chicken wings. Crispy, spicy, greasy chicken wings. Luckily, real chicken wings are too much work for a week night, otherwise you'd have to roll me away from the table. This Buffalo Chicken Sandwich is my way of making Buffalo Wings suitable for a week night. The carrot slaw replaces the carrot and celery sticks that are normally served with wings and brings a cooling factor to the spicy chicken. N was skeptical of the carrot slaw and initially only put his on the side, but I finally convinced him to slap some on top and I think he was pleasantly surprised. These sandwiches definitely satisfied my Buffalo Wing craving!
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Buffalo Chicken Sandwiches with Carrot Slaw
2 chicken breasts (pounded out a little)
1 egg
1/2 cup flour
1/2 cup breadcrumbs
2 tablespoons vegetable oil
1/2 cup Frank's Red Hot Sauce (use your judgment on how spicy you want it to be)
Crumbled blue cheese
Whole wheat buns
Carrot Slaw
2 cups shredded carrots (2 large or 3 medium carrots)
1 cup chopped celery (2-3 stalks)
4 tablespoons Ranch dressing
1/2 teaspoon freshly ground pepper
1/4 teaspoon Kosher salt
Mix the carrots, celery, Ranch, salt and pepper together in a medium bowl. Chill while you cook the chicken.
Set up three dishes, a plate with flour, a bowl with a slightly beaten egg, and a plate of breadcrumbs. Dredge the chicken in the flour, egg, and breadcrumbs.
Heat two tablespoons of oil in a frying pan over medium-high heat. Cook the chicken until browned on both sides. Depending on the thickness of the pieces of chicken, cook 5-8 minutes per side. When the chicken is cooked, slice it up and pour the Frank's Red Hot Sauce over top. Place the chicken on a toasted whole wheat bun. Top with some crumbled blue cheese and carrot slaw.
This served 2 of us, with some chicken and slaw left for me to take to lunch. It took about 25 minutes total.
This looks great! I too love my chicken wings, but you're right, it's far too much work on a weekday. I think this is a great compromise!
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