We know I’m a picky eater. It’s so obnoxious. A sliver of onion hidden in my pizza can ruin my night. The thought of putting a mushroom in my mouth is about as repulsive as the thought of eating worms. A slice of orange is two seconds of joy and then a big mouthful of disappointment. I’m the absolute worst.
What you may not know is that I used to be worse than the worst. As a child I probably ate about five different foods. As a teenager in a small town with only about three non-fast food restaurants, going out to eat usually ended in a cheeseburger or fettuccine alfredo. It wasn’t until I visited exotic Oklahoma City that I got to eat my first meal at Chili’s. Not gonna lie, the first several times I went there, I ordered a cheeseburger.
Then finally one day I went craaaazy and decided to try something different. I ordered the chicken ranch sandwich (no lettuce), and it was awesome. Spicy crispy chicken paired with cool creamy ranch. What had I been waiting for? Trying new things was a great idea.
Of course, since then I’ve gone much further afield (for me) and am totally into food. And of course I’ve learned that blue cheese dressing is actually much better with buffalo chicken than ranch. I mean, eating the blue cheese is kind of half the point.
Now finding a good buffalo chicken burger in Glasgow is not as easy as I thought it would be. Luckily, they’re pretty easy to make at home. Well seasoned chicken, buffalo sauce, a soft bun and some blue cheese dressing are all you need. It may not seem so adventurous, but I assure you, it’s delicious.
Trying new things is awesome, but digging into an old favorite is just as great. Get yourself a buffalo chicken burger and smile!
- 2 chicken breasts
- 1/2 cup buttermilk
- 2 teaspoons cayenne pepper, divided
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil
- 1/2 cup buffalo sauce
- 2 burger buns
- Blue cheese dressing
- Cover each chicken breast in two layers of plastic wrap and use a rolling pin or something else heavy and unbreakable to pound your chicken to an even thickness, about half an inch.
- Place your flattened chicken breasts in a sealable bag or container. Pour over the buttermilk and add one teaspoon of cayenne pepper. Give your bag a good squish to mix things up and make sure your chicken is completely covered. Let this sit in the fridge for at least an hour. You could do this in the morning before work.
- On a plate or in a shallow container, mix the flour, salt, pepper, and another teaspoon of cayenne.
- Put a large skillet on the stove and add enough oil to cover the bottom. Turn the heat up to medium to heat up the oil before the chicken goes in.
- Remove your chicken breasts from the buttermilk, allowing any excess to drip off, and dredge each piece of chicken in the seasoned flour until covered completely.
- Fry your chicken breasts for about four or five minutes per side or until golden brown and cooked through.
- While your chicken is cooking add your buffalo sauce to a bowl or container that's large enough to fit your chicken breast.
- Once your chicken is cooked through, carefully move it to the sauce bowl and turn the chicken in the sauce a few times until it's completely coated.
- Add your chicken breast to the bun and top with blue cheese dressing and any other toppings you desire.