The Buffalo Bill
4 boneless chicken breasts
Salt and pepper
1 cup buttermilk
1 cup flour
1 cup spicy “buffalo wing” sauce
Vegetable oil for frying
8 slices sourdough bread
6 tablespoons butter, at room temperature
4 slices Wisconsin Monterey Jack cheese
2/3 cup (4 ounces) Wisconsin Blue cheese, crumbled
2 cups iceberg lettuce, shredded
Sweet pepper bruschetta topping, optional
Hot sport peppers, optional
- Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.
- Place flour on plate and season with salt and pepper. Pour wing sauce into bowl. Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350ºF. Remove chicken breasts from bag and roll in flour to coat. Fry in hot oil, 4-5 minutes per side, until golden and cooked through.
- Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.
- Heat large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in skillet and top each with 1 slice Monterey Jack, 1 chicken breast, 1 ounce Blue cheese crumbles, and 1/2 cup of shredded lettuce. Layer the sweet pepper bruschetta topping on the lettuce, if using. Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts. Garnish with sport peppers, if desired.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.