2 large chicken breasts
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup buttermilk
vegetable oil for frying
½ cup Frank’s Red Hot sauce
¼ cup melted butter
1 dash Worcestershire sauce
4 hamburger buns
2 tablespoons peppercorn ranch salad dressing with parmesan
½ cup shredded iceberg lettuce
Place the chicken in a ziptop bag, and use a meat mallet to gently pound the chicken to a uniform 1-inch thickness.
With a sharp knife, cut the breasts in half hortizonally. They should be about ½ inch thick.
Place the flour in a pie plate.
Add the salt and ground black pepper to the pie plate.
Add about 3 tablespoons of the buttermilk to the flour and stir. This will make a coating that some extra crispy bits your sauce can hold onto. The coating will look a little shaggy.
Place the remaining buttermilk into another pie plate.
Pat the chicken dry, then dip into the buttermilk, shake off the excess.
Dip the chicken coated with buttermilk into the seasoned flour. Coat both sides of the chicken with the seasoned flour. Shake off the excess.
Place the chicken on a wire rack to rest for about five minutes.
While the chicken is resting, place enough vegetable oil in a heavy bottom pot on medium-high heat. You want to add enough oil to fill the pot three inches high in vegetable oil.
Heat the oil to 350°F.
Slowly place the chicken into the hot oil, two or three pieces in at a time.
Cook for 4 to 5 minutes. If your chicken is large you will need to cook for a little longer. You can test with a meat thermometer make sure the internal temperature is 165°F.
When the chicken is done, place it on a clean wire rack as you continue to cook the remaining chicken.
While the chicken is cooking you can make the Buffalo sauce by placing the Frank’s Red Hot sauce, butter, and a dash of Worchestershire sauce in a small pan over medium heat. Stir to combine. Cook until the butter is melted. Whisk the sauce from time to time.
Toast the buns with a small amount of softened butter by spreading the butter on inside of the buns and placing them under the broiler until they are golden brown.
Spread about ½ tablespoon of the peppercorn ranch on the bottom buns.
Top with some shredded lettuce.
Place each piece of chicken in a bowl and drizzle ¼ of the Buffalo sauce onto the chicken. Toss to coat the chicken with the sauce.
Place the Buffalo chicken on top of the lettuce and cover it with the top bun.