Directions 11 steps | 35 Minutes
Prepare the chicken. Cut the chicken into 4-6 ounce pieces if not already butchered. Season the chicken with salt and pepper.
Prepare the honey Buffalo sauce. In a small saucepan over low heat, add the hot sauce, butter and honey. Bring the sauce to a simmer. Simmer for 5 minutes, stirring constantly until well combined. Set aside.
Prepare the breading. In a large cast-iron skillet or a medium pot, add the vegetable oil and heat to about 350°F. Preheat the oven to 400°F. Season the flour with salt and pepper and then divide into two different bowls.
In a third bowl, beat the eggs until well combined.
Bread the chicken. Once the oil is hot, first coat the chicken by dipping the chicken in flour.
Then dip the chicken in the egg.
Finally, then coat the chicken in the second bowl of flour.
Fry the chicken. Shake off any excess flour and gently place in the hot oil. Fry for about 4-6 minutes. If using a cast-iron skillet, flip the chicken after about 2-3 minutes, making sure both sides are golden brown.
Once all of the chicken is fried, toss the fried chicken in the prepared Buffalo sauce until evenly coated.
Place the chicken on a sheet pan and bake for about 2-3 minutes. At this time, toast the hoagie rolls, if desired.
Remove the chicken from the oven and serve on hoagie rolls. Top with tomatoes, onion, lettuce, cheese, mayonnaise (or ranch or blue cheese) and any topping you like or have on hand. Enjoy!
- Texas Pete hot sauce is preferred in this recipe.