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Buffalo Style Fried Chicken Sandwich
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Nutrition Facts
Serving Size 287 g
(Approx. 6 Servings)
Amount Per Serving
Calories 540 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 790 mg 33%
Total Carbohydrate 64 g 21%
Dietary Fiber 4 g 16%
Sugars 11 g
Protein 36 g
Vitamin A 4% • Iron 20%
Vitamin C 20% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Buffalo Style Fried Chicken Sandwich
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Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz H-E-B Extra Thin Sliced Chicken Breasts, about 4 to 6 breasts
1 1/2 cup(s) buttermilk
3 cloves of garlic, minced
1 cup(s) Whataburger Buffalo Sauce, plus more as needed for garnishing
4 cup(s) Hill Country Fare Honey Crunch Cereal, plus more as needed for coating
2 cup(s) canola or vegetable oil, plus more as needed for frying
2 cup(s) all purpose flour, plus more as needed for dredging
6 large eggs, whisked together
6 torta rolls, slightly heated
1 cup(s) H-E-B Hamburger Dill Chips, as needed for garnishing
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Instructions

1
Place chicken in a resealable plastic bag along with buttermilk, garlic and wing sauce. Seal bag, turning several times to coat chicken, and refrigerate at least 1 hour or overnight for best results.
2
Place cereal in a food processor and pulse until breadcrumb consistency. Set aside.
3
Add oil to a cast iron skillet and heat to 325ºF.
4
Meanwhile, remove chicken from marinade and shake off any excess.
5
Dredge chicken in flour then eggs, and finally cereal. Coat completely. Set aside while remaining chicken is coated.
6
Place chicken in oil gently, be careful not to overcrowd pan. Fry 6 to 8 minutes or until internal temperature of each breast reaches 165ºF. Drain on a sheet pan fitted with a rack.
7
Build sandwiches by placing chicken on tortas then garnish with pickles and more buffalo sauce as desired.
8
Chef's Note: This is also great served with a little coleslaw on top for added crunch.
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