Crispy Buffalo Chicken Sandwiches

• 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.