Buffalo Chicken Sandwiches and Southwestern Cole Slaw

8 boneless and skinless chicken breast halves, butterflied and flattened
1 cup flour
½ cup vegetable or canola oil
½ cup Frank’s Hot Sauce (or other Louisianna style hot sauce)
2 oz. butter
8 Kaiser or other 4” round rolls, split
2 cups shredded lettuce
1 cup blue cheese dressing (homemade or storebought)

Dredge the flattened chicken breasts in flour. Place on large platter and use one of the methods below to cook.

Fry Method:

Heat oil in large skillet until it reaches 350 F. Fry the chicken breasts in oil until golden brown on both sides, cooking about 8-10 minutes total. Remove chicken breasts to a paper towel lined baking sheet. (Can be made earlier in day, then reheated in 400 F oven (without the paper towels) for 5-7 minutes.

Baking Method:

Place dredged chicken breasts on greased baking sheet in single layer. Spray each chicken breast lightly with vegetable oil spray. Bake in preheated 400 F oven for 10 minutes, turning once after 5 minutes. They should be cooked through and golden brown.

Heat the hot sauce and butter in a 6” or 8”skillet until butter is melted and sauce is heated through. Dip each cooked and warmed chicken breast in heated sauce, place on bottom of each roll, top with lettuce and dressing. Serve at once. Makes 8 sandwiches. Serve with celery sticks with additional dressing and cole slaw.

Southwestern Cole Slaw

  • 1 pkg. cole slaw
  • ½ cup chopped fresh cilantro
  • 1 bunch green onions, thinly sliced
  • 1 tsp. chili powder
  • 1 tsp. cumin or cumin seeds
  • 2 T. rice wine vinegar
  • ¼ cup vegetable oil
  • 1 tsp. sugar

    Combine all ingredients in large bowl. Toss well. Can be made several hours ahead. Serves 8.

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