Buffalo Chicken Sandwich
A crispy, spicy fried chicken sandwich, featuring creamy ranch and tangy blue cheese, offers a classic buffalo flavor experience.
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Instructions
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Combine buttermilk and 1 tablespoon hot sauce in a bag with the chicken, then refrigerate for up to two days.
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When ready to cook, heat peanut or vegetable oil to 360F.
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Mix flour, salt, and paprika in a shallow dish for the dredge.
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Remove the chicken from the buttermilk, then dip it in the flour, back into the buttermilk, and finally into the flour again.
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Fry the chicken in the hot oil for approximately five minutes, flipping once, until golden and cooked through; remove, drain, and lightly salt.
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For the buffalo sauce, melt butter in a small saucepan and stir in the remaining hot sauce.
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Toast the interior of the buns in a frying pan with a small amount of butter until golden.
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Assemble the sandwich: spread ranch on both bun halves, toss the fried chicken in buffalo sauce, place it on the bun, and top with arugula and crumbled blue cheese; serve immediately.