Crispy Buffalo Chicken Sandwiches
with Potato Wedges & Blue Cheese Dressing
Happy buffalo chicken night! You’ll brush crispy panko fried chicken with tangy, buttery, spicy buffalo sauce (you know the one!), then tuck into a toasted brioche bun spread with blue cheese sauce and layered with marinated cucumber for fresh, crunchy contrast. On the side are crispy potato wedges with more blue cheese dressing for dipping.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Mini Cucumber
1.5 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Flour
(Contains Wheat)
½ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
4 unit
Frank's Hot Sauce
2 unit
Brioche Buns
(Contains Wheat)
3 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Spread out across sheet in a single layer. • Roast on top rack until browned and tender, 20-25 minutes
• Meanwhile, trim and thinly slice cucumber. • Transfer cucumber to a small bowl; add 1 tsp sugar and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings) and toss to combine. • Set aside, tossing occasionally, until ready to serve.
• In a medium bowl, whisk together sour cream and 1 TBSP water (2 TBSP for 4 servings). Place flour in a shallow dish. Place panko in a separate shallow dish. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper. • Working one piece at a time, coat chicken in flour, then dip chicken into sour cream mixture. Let excess drip off, then press chicken into panko until fully coated on both sides. TIP: For less mess, use tongs to dip and transfer.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer to a paper-towel-lined plate. Let rest for at least 2 minutes. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more
• While chicken cooks, in a second small microwave-safe bowl, combine hot sauce and 1 TBSP butter (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until butter is melted, 20-25 seconds; stir until smooth. • Once chicken has rested, brush all over with as much Buffalo sauce as you like.
• Transfer cucumber to a paper-towel-lined plate. Cover cucumber with a second paper towel and press firmly to absorb any excess liquid. • Halve and toast buns. • Spread top buns with as much blue cheese dressing as you like. Fill buns with cucumber and Buffalo chicken. • Divide sandwiches between plates; serve with potato wedges and any remaining blue cheese dressing on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
