Buffalo Chicken Sandwiches

This sandwich was a winner. I took my recipe for Boneless Buffalo Chicken and used it to make these sandwiches. I made Roquefort dressing for the sandwiches but they would have been good with ranch dressing. This sandwich was really tasty and my husband can not wait for me to make it again.

Buffalo Chicken Sandwich
adapted from Cook's Country Feb/March 2009

2 boneless, skinless chicken breasts, cut so they are a thin fillet and you have 4 pieces
1/2 cup buttermilk
1 teaspoon salt
3/4 cup hot sauce, preferably Franks, avoid the hotter ones like Tabasco
1/4 cup water
1/4 teaspoon sugar
1 1/2 cups cornstarch
1 tablespoon unsalted butter
4 large egg whites
1/2 cup all purpose flour
1/2 teaspoon baking soda
4 cups vegetable oil
2-4 Hoagie rolls
lettuce
tomato
onion
dressing, blue cheese or ranch

Marinate: Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about minutes.

Coat: Whisk egg whites in shallow bowl until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate.

Fry: Heat oil in dutch oven over medium high heat until oil registers 350 degrees. Fry chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel lined plate.

Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in a large bowl and toss to coat.

Toast Hoagie roll. Spread dressing on one side of the roll. Top with lettuce, tomato, and onion. Add chicken to the roll and serve.