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64
Spicy Buffalo Chicken Sandwiches Oven-Fried Chicken
Serves: 4
3 tablespoons butter, melted
½ cup buffalo-style hot sauce, divided
4 hoagie rolls, split
½
3
cup ranch dressing
½ teaspoon Creole seasoning
1½ cups carrots, matchstick cut
1½ cups celery, diagonally sliced
¼ cup onion, finely chopped
12 large deli-fried chicken strips
(1¼ pounds)
1 (4-ounce) package Blue cheese,
crumbled
Directions:
1. Stir together butter and 2 teaspoons
hot sauce.
2. Brush butter mixture onto cut sides
of rolls.
3. Place rolls cut side up in Liner Pan.
4. Stir together ranch dressing, 2-3
teaspoons hot sauce and Creole
seasoning.
5. Add carrots, celery and onion; toss
to coat.
6. Arrange chicken on bottom halves
of rolls.
7. Drizzle remaining hot sauce onto
rolls.
8. Layer chicken evenly with carrot
mixture and cheese.
9. Top with remaining roll halves.
10. Cook at 300°F for 10-12 minutes
11. Serve with additional hot sauce.
Tip: You can change flavors by adding
shredded Parmesan cheese,
Swiss cheese or Blue cheese
dressing.
Serves: 4
½ cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2-3½ pounds chicken, fresh, skin
removed and cut into legs, breast,
thighs and wings
½ cup all-purpose flour
1½ teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
½
8
teaspoon salt (optional)
½
8
teaspoon pepper to taste
Non-stick cooking spray
Directions:
1. Whisk butter, mustard, garlic and
hot sauce in shallow glass dish until
well blended.
2. Add chicken. Mix to make sure meat
is thoroughly coated.
3. Cover and marinate in refrigerator
for at least 30 minutes, or up to 8
hours.
4. Put flour, paprika, thyme, baking
powder, salt and pepper in large
sealable plastic bag.
5. Shaking off excess marinade, place
one or two chicken parts at a time in
bag; shake to coat.
6. Shake off excess flour mixture.
7. Place chicken parts on 1-inch rack
that has been sprayed with cooking
spray.
8. Cook chicken at 350°F for 13-14
minutes per side.
Tip: If you do not have buttermilk,
try mixing 1 teaspoon vinegar for
every 1 quart of the milk that you
already have.
Poultry
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