If you have a bar, then you better have something with the phrase Buffalo chicken on the menu. This is mine. Based on the spicy classic from that city in upstate New York, but all combined on a sandwich. Crispy, smoky, spicy, and delicious.
Put the chicken on a baking sheet lined with aluminum foil and season both sides with salt and pepper. Put the flour in a small baking dish and season with salt and pepper. Put the eggs in a small baking dish and season with salt and pepper. Put the panko in a small baking dish.
Line another baking sheet with paper towels. Heat the oil and bacon fat in a large, deep sauté pan over medium-high heat until the fat begins to shimmer. While the fat is heating up, dredge the chicken in flour and tap off any excess, then dip in the egg wash and let excess drip off, then dredge in the panko, pressing the crumbs on so they adhere. Fry the chicken until golden brown on both sides and just cooked through, about 5 minutes per side. Transfer the chicken to the paper towel–lined baking sheet.
Melt the butter in a small saucepan, add the hot sauce, and cook until heated through, about 2 minutes. Liberally brush the chicken on both sides with the hot sauce butter.
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