This spicy sandwich was cooked up by Grant King, a member of our Slap Krewe! Grant cooks up delicious recipes all the time! Click here for more of Grants recipes!
Slice chicken breast to preferred size. The thicker the chicken, the longer it will need to cook.
In one bowl, mix flour, seasonings, and corn starch together. In another bowl, whisk one egg with 1/2 cup of milk. Dunk your chicken into the egg mixture, then immediately into the dry mixture, and be sure to coat thoroughly. -Repeat this process once.
In a medium pot, bring your vegetable oil to medium heat. Make sure there is enough oil to fully submerge your chicken.
Once your oil is at the right temperature, drop your chicken breast in and allow it to cook for 5-8 minutes depending on the size. The chicken should be golden brown on the outside and cooked through on the inside. Note: if the chicken browns excessively fast on the outside, your oil is too hot. Allow chicken to rest on a paper towel for 2-3 minutes after cooking.
Mix together 2/3 cup buffalo sauce and 1/3 cup of ranch. Completely cover your chicken breast in sauce.
Sandwich
Toast each side of your sourdough in a pan with butter until golden brown. Add a thin layer of mayo to the bottom bread. Rough chop cilantro and add a layer down. Add chicken breast and thinly sliced avocado. Next, slice your cherry tomatoes in half and sauté them in a little oil until soft. Add these on top of the avocado. Add more buffalo ranch sauce. Add top piece of toast