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Buffalo Chicken Breast Sandwich

Food Management Staff

September 1, 2005

1 Min Read
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FM Staff

YIELD: 25 sandwiches

25 boneless/skinless chicken breasts, thawed
flour, salt and pepper for dredging
oil for frying
8 oz margarine or butter
2 cups hot sauce
1 head of lettuce, coarsely shredded
4 lb. tomatoes, sliced
5 cups blue cheese dressing
25 Kaiser rolls, sliced

  1. Dredge chicken breasts in the seasoned flour.

  2. Grill or deep fry to internal temperature of 165°F.

  3. Melt margarine and stir in hot sauce.

  4. Dip cooked chicken in margarine/hot sauce mixture.

  5. Place chicken in steam table pan for service. Serve or hold above 145°F.

  6. Per order: place one chicken breast on bottom half of sandwich roll, ladle over 1oz. of blue cheese dressing, lettuce and 2 slices tomato.

  7. Top with other half of roll.

  8. Offer additional hot sauce for the daring!

Recipe and photo from chef Todd Bogan, University of Maryland, College Park

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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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