Michigan Buffalo Chicken Hani
By: Steven Tomczyk / @redwhiteandbbq
-
- Prep
- 15 min
-
- Total
- 10 min
-
- Serving
- 1 sandwich
Ingredients
- 3-4 boneless chicken tenderloins
- Treasure Cave Crumbled Blue Cheese
- Salt (for seasoning and flour mixture)
- Black pepper (for seasoning and flour mixture)
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tablespoon cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 egg
- ½ cup milk
- Peanut oil (for frying)
- 1 cup buffalo sauce
- Greek-style pita
- Swiss cheese slices
- American cheese slices
- Celery (for the topping)
- Ranch dressing
- Fresh or dried dill (for the topping)
- Freshly sliced jalapeño peppers
Directions
- Start with boneless chicken tenderloins and pull out the tendons.
- Season with salt and pepper.
- Make your flour mixture by combining the all-purpose flour, cornmeal, cornstarch, paprika, garlic powder, onion powder, salt, pepper and cayenne pepper.
- Make an egg wash by beating 1 egg with half a cup of milk.
- Coat the chicken in the flour mixture, dunk it in the egg wash and coat it again in the flour mixture.
- Heat the oil in a pan until it’s between 350-375 degrees F (I used peanut oil) and fry the chicken for about 5 minutes.
- Remove and rest on a wire rack to let the excess oil drip off.
- After 7 minutes of resting to lock in the crispy, toss them in a bowl with a cup of buffalo sauce.
- Next, construct the hani by laying out a Greek-style pita with a slice of Swiss cheese, and a slice of American cheese.
- Add 2-3 buffalo chicken tenders.
- For the celery ranch topping, mix together diced celery, ranch dressing and dill.
- Add freshly sliced jalapeños peppers and finish with Treasure Cave Crumbled Blue Cheese.
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