A crispy chicken breast coated in a buttery, Frank's RedHot Sauce to infuse with savory heat and authentic Buffalo wing flavor.
Ingredients
1/2 cup Frank's RedHot® Mild Wings Sauce
2/3 cup Buttermilk
1 pound Chicken Breast, 4 oz each
2 cups Flour
1 tbsp Frank's RedHot® Original Seasoning
1 cup Flour
1 tsp Salt
1/2 tsp McCormick Culinary® Black Pepper
1 1/2 tbsp Frank's RedHot® Mild Wings Sauce
4 each Hamburger Buns
12 each Dill Pickle Slices
Procedure
Prep
1. In a bowl, mix first amount of Frank's RedHot® Mild Wings Sauce and buttermilk. Whisk well to combine.
2. Add chicken and turn to coat well. Cover and refrigerate for at least 1 or up to 6 hours.
3. In a bowl, combine first amount of flour and Frank's RedHot Seasoning. Whisk well to combine.
4. Drain 1 breast at a time from buttermilk mixture and cover in Frank's RedHot-seasoned flour, packing to form a thick coating. Repeat with all the chicken and allow to rest to hydrate until coated chicken is somewhat wet.
5. In a bowl, combine second amount of flour, salt, and pepper. Whisk well to combine. Place damp chicken breasts in salt and pepper-seasoned flour and pack well to form a thick coating.
6. Hold second amount of Frank's RedHot Sauce warm for service.
Service
1. Set Fryer to 375°F. For each order, fry a breaded chicken breast to internal temperature of 165°F.
2. Drain and brush with 1 1/2 tablespoons warm Frank's RedHot sauce.
3. Plate bottom of bun, top with chicken, 3 pickle slices, and cover with top of bun.
4. Serve immediately.
