-
1
Combine all ingredients except for the butter in a sauce pot over medium heat on the stove.
-
2
When it is simmering, add in butter and stir until melted.
-
3
Take off heat and set aside.
-
4
Keep warm.
-
5
For blue cheese sauce:
-
6
Combine all ingredients in a medium mixing bowl.
-
7
Mixture will be slightly lumpy due to the blue cheese.
-
8
Set aside.
-
9
For chicken:
-
10
Mix together flour, cornstarch, smoked paprika, cayenne pepper, kosher salt, and freshly ground pepper in a shallow bowl.
-
11
Put beaten eggs and panko breadcrumbs into 2 separate shallow bowls or mixing bowls.
-
12
Using a kitchen knife and cutting board, butterfly chicken breasts into 8 separate pieces.
-
13
Season with kosher salt and freshly ground black pepper.
-
14
Dredge chicken in flour mixture and shake off excess.
-
15
Dip into beaten eggs allowing excess to drip off, then coat the chicken in the panko, pressing to help adhere.
-
16
Place chicken on a baking sheet lined with parchment.
-
17
Repeat with remaining chicken pieces.
-
18
Add 1 1/2 cups of oil in a large skillet or deep saute pan.
-
19
Heat until oil is glistening.
-
20
Add chicken and fry over medium heat, turning once, until golden brown on each side.
-
21
Approximately 4-5 minutes per side.
-
22
Drain on paper towels.
-
23
Using kitchen tongs, put crispy chicken into buffalo sauce and coat thoroughly.
-
24
Set on rack over a baking sheet.
-
25
Discard oil in skillet and carefully wipe out with paper towels.
-
26
Put skillet back on stovetop over medium heat with 2 tablespoons of oil.
-
27
While skillet is heating, build sandwich in the order from the bottom up: sliced bread, blue cheese sauce, smoked gouda, buffalo chicken, sliced red onion, cilantro, smoked gouda, sliced bread.
-
28
Placed sandwich on hot skillet.
-
29
Grill until golden brown.
-
30
Turn sandwich over and grill until golden brown.
-
31
Serve with carrot sticks, celery sticks, blue cheese sauce, and remaining buffalo sauce.
