Ingredients:
- 4 Stone & Skillet English Muffins
- 1 lb Chicken tenders cut into 1-inch pieces
- 1 egg
- 1/2 cup buttermilk
- 1 cup flour
- Canola oil for frying
- Favorite hot sauce (we like Franks)
- Blue cheese dressing
- Celery sliced thin
Preparation:
- Cut tops off the muffins and scoop out the center, only leaving the bottom of the muffin and the sides.
- Pour 2 inches of oil in a heavy bottom large pot with high sides and heat to 350 degrees F
- While oil is heating, crack the egg into a medium-sized bowl and mix with buttermilk.
- In another bowl pour in flour
- Put chicken pieces into flour and coat the chicken
- Place floured chicken into the buttermilk mixture and submerge until coated.
- Place chicken back into the flour and coat completely with flour. Let sit for about 5 minutes in flour.
- While chicken is sitting and oil is heating, take a large bowl and add 1/2 cup of hot sauce. Set aside.
- Once the oil is hot enough, carefully place chicken pieces, one by one, in the oil and fry until an instant-read thermometer reads 165 when put in the center of the chicken.
- Remove fried chicken with a slotted spoon and place directly into the hot sauce bowl and toss until fully coated.
- Place chicken into the scooped out muffins, drizzle with blue cheese dressing, and top with sliced celery.
