- 1 pound chicken cutlets, cut into 2 by 2-inch squares
- 1 teaspoon bacon salt
- 12-ounce jar Buffalo sauce
- 4 tablespoons baconnaise
- 2 minced garlic cloves
- 2 cups buttermilk
- 2 cups all-purpose flour
- 4 cups canola oil
- 16 Hawaiian bread buns, toasted
- 10-inch deep-frying pan
- 12-inch tongs
- 1 medium mixing bowl
- 3 small mixing bowls
In medium bowl combine the chicken, a teaspoon of bacon salt, 2 tablespoons of Buffalo sauce, baconnaise and 2 minced garlic cloves. Mix with your hands.
Set out 3 bowls. Put the buttermilk into 1 bowl, the flour in another, and the remaining buffalo sauce in the last bowl.
Heat a large frying pan over medium-high heat, and add 4 cups of canola oil. When the oil starts to separate in the pan, it is ready; if oil starts to smoke, immediately lower the temperature.
Dredge the chicken in the buttermilk, and then in the flour. Carefully put them into the hot oil and cook on both sides until brown. Dip the chicken into the buffalo sauce and serve them between Hawaiian bread buns.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.