• 4 chicken breasts, pounded to ½ inch
  • 2 cups (473ml) buttermilk
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  • 2 cups (340g) green cabbage, shredded
  • 2 cups (340g) red cabbage, shredded
  • 1 large carrot, shredded
  • 1 celery stalk, diced
  • ½ cup (120g) mayonnaise
  • 2 T. (30g) dijon mustard
  • 1 T. (15g) whole grain mustard
  • 1 tsp. apple cider
  • ¼ cup (28g) gorgonzola, crumbled
  • ⅛ tsp. salt
  • ⅛ tsp. pepper
  • ¼ cup (57g) butter
  • ½ cup (118ml) hot sauce
  • 1 tsp. white vinegar
  • 1½ cups (192g) all-purpose flour
  • 3 eggs, beaten
  • 1½ cups (173g) panko bread crumbs
  • canola oil, for frying
  • 4 ciabatta square rolls
  • 4 tsp. butter, softened
Buffalo-4 (Copy)
  1. Place chicken breasts in a freezer bag and pound them with a meat mallet until they’re about a half inch thick. Pour in 2 cups of buttermilk along with ¼ tsp. salt, ¼ tsp. white pepper and ½ tsp. garlic powder. Marinate overnight or 2 hours minimum.
  2. Toss 2 cups of shredded green cabbage, 2 cups of shredded red cabbage, one shredded carrot and one diced celery stalk. Add ½ cup of mayo, 2 T. of Dijon mustard, 1 T. whole grain mustard, 1 tsp. apple cider, ¼ c. of crumbled gorgonzola, ⅛ tsp. salt and ⅛ tsp. pepper. Mix well, cover and place in the fridge for at least a couple hours.
  3. To make your buffalo sauce, melt ¼ cup of butter with ½ cup of RedHot hot sauce and a tsp. of white vinegar. Keep warm.
  4. Place 1½ cups of all purpose flour. 3 beaten whole eggs and 1½ cups of panko breading in three separate dishes. Dip marinated breasts into the flour, then the eggs, and lastly the panko crumbs. Fill a large skillet with enough canola oil to pan fry the breasts. Fry breasts over medium to medium high heat for 5 minutes on each side until cooked through to 165 degrees. Be sure not to overcrowd the pan and fry in batches if necessary. Remove to paper towel to soak up the excess oil.
  5. Take four ciabatta squares or roll of your choice and spread each half with about a ½ tsp. of softened butter before grilling the inside surface to golden brown. Dip each fried breast into your buffalo sauce mixture and place on the bottom half of the square roll. Then top each breast with about a cup of the coleslaw mixture. Then place the top of the square roll onto the coleslaw. Say Grace and enjoy!