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Buffalo Chicken Poor Boy




Source of Recipe


KCRA


List of Ingredients




Fried Chicken

4 to 8 oz Boneless Chicken Thighs, quartered

Salt to taste

Pepper to taste

1Tablespoon Garlic powder

2 cups Flour

1/2 cup Canola Oil


Buffalo Sauce


1/2 cup Tapatìo Hot Sauce

1 Tablespoon Butter, softened


Hannibal Slaw


2 Tablespoon Mayonnaise

1 Tablespoon Sour Cream

1 teaspoon Splenda

1 Tablespoon Apple Cider Vinegar

1/2 Teaspoon Cajun Seasoning

3 cups White Cabbage, shredded

3 cups Purple Cabbage, shredded

1 stalk Celery, thinly sliced

1 large Green Bell Pepper, cut into strips

1 large Carrot, shredded

1/2 cup White Onion, sliced

1 French Bread Loaf, split, but not cut through

Recipe



Sprinkle chicken pieces with seasoning and let set for 30 minutes. Pour flour into a brown paper bag. Place chicken in bag and shake to coat chicken.


In large skillet, heat oil. Remove chicken from bag, shaking off excess flour, and place in skillet. Cook until crispy and golden brown. Remove from skillet and set aside. Heat hot sauce in microwave for 1 minute. Pour hot sauce in large bowl and add butter. Add chicken to bowl and toss to coat chicken. Set aside.


Mix together first six ingredients of coleslaw dressing, then add next six ingredients. Place slaw on open-face French bread. Top with Buffalo Chicken.


Serve with Ranch Dressing for dipping and chips or French fries

Recipe serves two and is courtesy of Chef Richard Pannell and Pannell Quizine Catering.