Corn-Flake-Buffalo-Chicken-Sandwiches-Fresh-Herb-MayoOn my way home this afternoon I noticed a sign in front of the newest local construction site that said “BUFFALO WILD WINGS COMING SOON!” This new local construction project also happens to be directly across the street from Hooters.

This got me thinking…

A) Someone in management didn’t do their homework before sealing the deal on that one.
B) Sh*t, people really do love buffalo sauced food.

For the benefit of this post, let’s go with option B.

Corn Flake Buffalo Chicken Sandwiches with Fresh Herb Mayo
(makes 4 sandwiches)
4 boneless, skinless chicken breast fillets
1 cup flour
1 1/2 tsp salt
1 tsp ground white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
2 cups buffalo wing sauce
3 – 4 cups crushed Corn Flake cereal
Canola or Vegetable oil for frying
Ciabatta or other bakery style sandwich rolls
Lettuce and tomato for garnish

Herb Mayo
1/2 cup mayonnaise
1 tbsp fresh parsley (chopped)
1 tbsp fresh dill (chopped)
1/2 tsp fresh lemon juice
1/4 tsp fresh lemon zest
pinch of salt & ground white pepper

In a shallow dish (a pie pan would work well), combine the flour, salt, pepper, garlic powder, onion powder and paprika. Pour the buffalo wing sauce in another shallow bowl and the crushed Corn Flakes in a third. Set up a dredging station for coating the chicken by arranging the ingredients in this order: chicken, flour, wing sauce, corn flakes, clean plate.

To prepare the chicken, dredge each breast in the flour first, then dunk to cover completely in the wing sauce, then into the Corn Flake bowl and flip to coat evenly. (I may have even pressed the crushed cereal in just a little so I could get a good, thick coating of them on the chicken. Yup, I likes me some SUPER CRUNCH.)

Corn-Flake-Buffalo-ChickenIn a heavy saute pan, heat enough oil to cover the chicken breasts to 365 degrees. Add the chicken breasts one at a time and allow them to cook for a minute before moving them.  Gently ‘nudge’ them with your tongs to get them swimming in the oil a bit and continue cooking for 3 – 4 minutes, flip and cook for an additional 3 – 4 minutes or until the exterior is a warm golden brown. Transfer them to a wire rack set over paper towels and sprinkle with a pinch of coarse ground sea salt while they’re still hot.

Corn-Flake-Buffalo-Chicken-1To prepare the herb mayo, whisk together the mayonnaise, parsley, dill, lemon juice, zest, salt and pepper. Cover and chill until ready to serve.

To assemble the sandwiches, slather a good amount of herb mayo on both sides of the bun (heavyyyy, heavy on the mayoooooh.) Add a deliciously spicy, crunchy chicken breast fillet, then top with green leaf lettuce and fresh tomato slices.

Corn-Flake-Buffalo-Chicken-Sandwiches-Fresh-Herb-Mayo-3Sandwich that badboy up…

Corn-Flake-Buffalo-Chicken-Sandwiches-Fresh-Herb-Mayo-4And eat until you feel like you’re going to fall into a food coma.

Corn-Flake-Buffalo-Chicken-Sandwiches-Fresh-Herb-Mayo-5And on that note, I bid you goodnight. I’ll probably have dreams about a Hooter’s girl flying on a giant buffalo with a chicken’s wings. It still won’t compare to my dream about a life-size Lego Harry Potter hitting on me at fraternity party.

Wow, I really need to stop eating spicy food before bed.