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1
Cut chicken into small pieces, about 1/2 inch.
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2
Place in resealable bag with buttermilk (if using) for 2 hours up to 24 hours.
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3
Season flour with spices of your choice (I use liberal amounts of salt, pepper, onion powder, garlic powder, chili powder, ground mustard, paprika, and cayenne pepper).
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4
Remove chicken from buttermilk, and season with salt and pepper.
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5
Pour peanut oil or vegetable oil to depth of about two inches in large cast iron skillet; heat to 350F.
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6
Dredge chicken pieces in seasoned flour and fry in hot oil in batches about 4 minutes or until golden brown; drain on paper towels.
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7
Mix together hot sauce, Worcestershire, red wine vinegar, and butter in small saucepan until incorporated and heated through.
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8
After all chicken is fried and drained, place chicken in hot sauce mixture.
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9
Preheat oven according to package directions for pizza dough (usually about 400F).
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10
Dust work surface and hands with cornmeal.
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11
Also dust a large baking sheet with cornmeal.
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12
Unroll pizza dough onto work surface, making sure to pinch together any parts of the dough that have torn.
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13
Cut dough in half lengthwise and crosswise to make four smaller equal size rectangles.
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14
Place thin layer of cheese (shredded mozzarella or provolone) on each rectangle, making sure to leave a one-inch border on all sides.
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15
Then place a thin layer of buffalo chicken pieces on each rectangle, again being mindful of the border on all sides.
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16
CAREFULLY roll each rectangle, beginning from the short side, folding sides underneath and pressing to set.
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17
*It's important that all the edges are sealed*.
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18
Place each stromboli on the cornmeal-dusted baking sheet.
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19
Repeat with remaining tube of dough.
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20
Make topping: mix together grated Parmesan, sesame seeds, red pepper flakes, Italian seasoning, garlic powder and onion powder.
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21
Brush each stromboli with a light coating of extra virgin olive oil and sprinkle on the topping mixture, making sure to pat/press it in gently.
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22
Bake until evenly golden, about 15-20 minutes.
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23
Serve with ranch or blue cheese dressing for dipping.
