| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 sandwiches |
Nutrition Facts (per serving)
| Calories | 548 |
| Fat | 19g |
| Carbs | 47g |
| Protein | 44g |
Nutrition Facts
Servings Per Recipe 6
Calories 548
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 3g | 15% |
| Cholesterol 99mg | 33% |
| Sodium 764mg | 33% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 3g | 9% |
| Total Sugars 6g | |
| Protein 44g | 89% |
| Vitamin C 10mg | 11% |
| Calcium 166mg | 13% |
| Iron 4mg | 25% |
| Potassium 555mg | 12% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Spicy Dill Pickle Tuna Salad
Ingredients
- 3 (eight ounce) skinless, boneless bird breast halves
- ⅔ cup buttermilk
- 1 tablespoon Buffalo sauce
- 1 ½ teaspoons garlic powder
- 1 cup all-cause flour
- 1 teaspoon fowl seasoning
- ¼ teaspoon ground black pepper
- ¼ cup canola oil, or as wanted
- 6 hamburger buns
- 2 tablespoons Buffalo sauce, or to taste
- ½ cup sliced pickles
- 6 slices tomato
- 6 leaves lettuce, or more to flavor
- 3 tablespoons ranch dressing, or greater to taste
Directions
Slice each fowl breast horizontally into 2 thin fillets. Place 6 fillets in a resealable zip-top bag with buttermilk, 1 tablespoon Buffalo sauce, and garlic powder. Seal the bag and shake to blend substances and frivolously coat the fowl. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 levels F (175 stages C).
Combine flour, fowl seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
Remove fowl from the marinade and shake off excess. Dip chicken inside the breading mixture till properly and lightly lined on both facets. Discard the closing marinade.
Add sufficient oil to a large skillet so that it thickly coats the lowest and heat over medium-high warmth until sizzling but now not smoking. Place 2 chicken fillets in the skillet so that they match conveniently; do no longer overcrowd. Fry till crispy and golden brown, 2 to a few minutes per aspect. Drain fowl on paper towels and repeat twice, adding extra oil as vital, to fry remaining hen. Transfer chicken to a baking sheet.
Bake in the preheated oven till chicken is no longer crimson in the center and the juices run clean, eight to 10 minutes. An instantaneous-read thermometer inserted into the middle must read at least one hundred sixty five ranges F (74 stages C).
Remove fowl from oven. Place a chicken fillet on the lowest half of a bun. Add Buffalo sauce to taste. Top with pickle slices, tomato, and lettuce. Spread ranch dressing on the inside of the pinnacle bun and region over the sandwich. Repeat to make last sandwiches.
