Made With
Sweet Party Potato RollsIngredients
For The Marinade:
2 Large Chicken Breasts
1 1/2 Cups Buttermilk
1/4 Cup Buffalo Sauce
1/2 Tablespoon Garlic Salt
For The Dry Ingredients:
1 1/2 Cups All Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Onion Powder
Black Pepper, to taste
1 Tablespoon Herbs De Provence
1 Teaspoon Smoked Paprika
12 Martin’s Sweet Party Potato Rolls (1 Pack)
6 Slices Pepper Jack Cheese, halved
5 Cups Canola Oil
Serves: 12
Directions
Step 1
Thinly slice each chicken breast diagonally into 6 pieces, keeping each piece roughly the same size.
Step 2
Place the chicken pieces into a bowl. Add the buttermilk, buffalo sauce and garlic salt and mix well making sure all the chicken has been coated.
Step 3
Let the chicken marinade, covered for at least 4 hours or overnight in the fridge.
Step 4
In another bowl, combine the flour, salt, onion powder, pepper, herbs de Provence and paprika.
Step 5
Heat the canola oil in a pan deep enough to hold about 4-5 pieces of chicken at a time, until it reaches 375 degrees F.
Step 6
Take a piece of chicken from the marinade and carefully shake off any excess buttermilk. Drop it into the flour mixture and shake it around, coating completely with the flour.
Step 7
Shake off any excess flour and gently drop it into the hot oil. Proceed with another 2-3 pieces.
Step 8
Cook for about 3 minutes each side, maintaining a steady temperature of 375 degrees.
Step 9
Transfer the cooked chicken to a dish with paper towel to absorb any oil.
Step 10
Season again with some sea salt. Place a piece of chicken onto a bun and top with a half slice of cheese and some more buffalo sauce if required.
