Tender, crispity chicken, marinated in buttermilk, then oven fried and dipped in a zippy Buffalo-style sauce is practically perfect for a roll up sammich with shredded lettuce and my favorite blue cheese dressing.
Not into roll up sammiches? No problem! This chicken’ll sit quite nicely on your favorite (and mebbe lightly toasted) roll, just don’t forget that the lettuce has to be Iceberg and the blue cheese dressing NEEDS to be really good, so, if you don’t plan on making your own, make it Marie’s.
•1 cup buttermilk*
•1/4 cup veggie oil
•1 tsp garlic powder
•1 tsp paprika
•1 tsp parsley flakes
•1/2 tsp celery salt
•1 /2 tsp black pepper
•1 tbsp Sherry Peppers Sauce
•Water to measure 2 cups
•Boneless, skinless chicken breast, pounded thin
•Iceberg lettuce, shredded**
•Blue cheese dressing
•Whole grain tortillas
*No buttermilk? No problem! Add one tablespoon of fresh lemon juice or white vinegar to a measuring cup, then stir in milk to measure one cup. Let rest for five or ten minutes. Voilà! Buttermilk.
Whisk the marinade ingredients together and pour over the chicken in a gallon-sized zipper bag. Stash in the fridge on a rimmed plate (to catch any drips) for at least four hours or (always more better) overnight, flipping the bag when you think to.
When ready to cook, heat oven to 425°, line a baking pan with foil, insert the rack, and apply cooking spray.
Arrange on the rack and back for 15 minutes.
Combine the melted butter and the hot sauce(s) together in a bowl or large, flat bottomed dish.
Dip the partially-cooked chicken in the melted butter and hot sauce mixture to coat both sides, then return to the rack in the baking pan.
To serve; arrange the chicken (whole, or cut into strips) on top of blue cheese dressing on a tortilla, then top with diced tomato, onion, green onion, and shredded Iceberg lettuce**.
Roll into a sammich and enjoy.
**I dunno why, but, to me, the only lettuce that tastes *right* with blue cheese dressing is Iceberg.