Original Creole Seasoning 
Venison Chops
These juicy flavorful venison chops by @TFTI.BBQ are marinated to perfection with Tony Chachere's Wild Game…
Get RecipeThis Honey Buffalo Chicken Sandwich by @creoleseoul is the perfect balance of heat and sweetness, nestled in a toasted bun. Who’s craving a bite?
Ingredients
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2 chicken breasts
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4 hamburger buns
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2-3 cups shredded lettuce
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1 cup buffalo wing sauce
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1 cup hot sauce
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1/4 cup honey
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3 cups self rising flour
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1/4 cup ranch dressing, plus more for dressing the buns
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1 quart buttermilk
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Tony Chachere’s Creole Seasoning, to taste
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Italian seasoning, to taste
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Onion powder, to taste
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Garlic powder, to taste
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Paprika, to taste
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Canola oil for frying
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Plastic wrap
- Clear
Directions
- Slice chicken breasts in half and align in a row on a cutting board. Place a sheet of plastic wrap over the chicken cutlets and use a meat mallet to gently pound them until they’re of even thickness.
- Pour buttermilk and hot sauce in a large bowl and whisk to combine. Sprinkle in all seasonings and whisk into the buttermilk mixture. Submerge chicken pieces into the marinade, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Pour about 2 inches of cooking oil into a heavy bottom skillet and heat over medium high heat.
- In a shallow pan or large bowl, combine self rising flour and all seasonings, whisking until seasonings are fully incorporated into the flour. Remove marinated chicken from the refrigerator.
- Once oil reaches 350F, take one chicken cutlet from the marinade, shake of excess and place into the seasoned flour, and full coat it on both sides. Shake off excess flour and place in the frying pan. Repeat with remaining chicken pieces, or work in batches of two if the skillet isn’t big enough for all 4 pieces of chicken at the same time.
- Fry chicken for 5-7 minutes on each side until golden brown and cooked through. Remove fried chicken and place on a paper towel-lined plate to drain.
- Whisk together buffalo sauce, honey, and Tony Chachere’s into a microwave safe bowl. Microwave on high for 3 minutes.
- Remove from the microwave and dunk each piece of chicken into the buffalo sauce, tossing until fully coated. Place coated chicken on a wire rack.
- Add lettuce and ¼ cup ranch dressing into a medium bowl and toss until lettuce is fully coated. Adjust ranch-to-lettuce ratios to your liking.
- Align buns in a row and spoon enough ranch dressing to lightly coat the top and bottom buns. Place buffalo chicken cutlets on each bottom bun. Top with a serving of the ranch-dressed lettuce followed by the top bun.
- Enjoy!
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from our Cajun Country Cookbook
Cajun Chicken Curry With Sweet Potatoes
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