Tuesday, August 23, 2016

Buffalo Chicken Salad

Makes multiple lunches for 2 people! 

1 lb boneless chicken breast 
1 egg 
1 cup of buttermilk 
1 cup of all purpose flour 
1/2 cup of bread crumbs 
1 teaspoon of kosher salt 
1/2 of pepper 
1/4 cup of Frank's hot sauce 
1 tablespoon of honey 
1-2 tablespoons of butter (depends on how mild you want it)

Preheat the oven to 475 
In a medium size bowl, whisk buttermilk, egg, and salt + pepper 
In another medium size bowl, toss flour and bread crumbs until well combined. 
Cut chicken into small cubes then dip into the egg milk, followed by the bread crumb mix, and repeat once. This is called double drudging! It gives the chicken a thick coat. 
Place each on a foil covered baking sheet until the chicken is all covered and laying flat. 
Bake in the oven for 10-15 minutes or until chicken is no longer pink and golden brown on top. 
While chicken is baking, heat your hot sauce, honey, and butter in a small sauce pan over low heat until melted. 
Once the chicken is done, toss in a bowl with hot sauce to cover. 
Serve over hearts of romaine with your choice of toppings. I usually eat mine with cheese, croutons, and ranch. Yum!

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