Hidden Valley® Blue Cheese sauce made with real buttermilk is the perfect accompaniment to this spicy buffalo chicken sandwich served with arugula on a brioche bun.
2 tablespoons all-purpose flour
1 large egg, lightly beaten
¾ cup coarse dry breadcrumbs (panko)
4 large boneless, skinless chicken thighs or small breast (pounded thin), trimmed
kosher salt and freshly ground black pepper
oil for frying
3 tablespoons Frank's RedHot® Original Cayenne Pepper Sauce
arugula
4 brioche buns, toasted
Hidden Valley® Blue Cheese Dressing, Dip & Sauce Mix, prepared as dressing
Place flour, egg and breadcrumbs in three separate dishes. Season chicken with salt and pepper. Coat both sides of the chicken with flour, shaking off any excess, then dip in egg. Coat both sides with the breadcrumbs, pressing to help the crumbs stick.
Heat oil in a medium saucepan or deep fryer. Add the chicken and cook, turning once, until golden brown, or until an instant-read thermometer inserted into the thickest part registers 165°F (2 to 3 minutes per side). Remove from heat; let sit 2 to 3 minutes. Transfer to a clean bowl and toss with hot sauce, or place on bun and drizzle hot sauce over the top.
Serve with arugula on the bun and drizzle with Hidden Valley® Blue Cheese dressing.
