Ree Drummond's Spicy Chicken Sandwiches | The Pioneer Woman | Food Network



Spicy chicken sandwiches are ALL the rage right now, and Ree’s version is a 10 out of 10.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Spicy Chicken Sandwiches
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 sandwiches

Ingredients

4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 large egg, lightly beaten
1/4 cup buttermilk
1 tablespoon plus 1 cup Louisiana-style hot sauce
1 cup panko breadcrumbs
6 tablespoons salted butter, melted
1/4 cup olive oil
4 toasted buns
1/2 cup pickle chips, drained

Directions

Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.

To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.

Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.

Serve on the toasted buns with tons of pickles.

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Ree Drummond’s Spicy Chicken Sandwiches | The Pioneer Woman | Food Network

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