Crispy Crunchy Buffalo Chicken Garlic Bread by Arsenioeats

Ingredients

• 2 boneless, skinless chicken thighs or breasts, cut into strips
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buffalo sauce (e.g. Frank's RedHot)
• 1 tbsp unsalted butter
• 1 large Italian or French bread loaf, halved lengthwise
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). Mix softened butter, minced garlic, and parsley together, then spread evenly over the cut sides of the bread halves.
2. Toast the garlic bread cut-side up on a baking sheet for 8–10 minutes until golden and crisp at the edges. Remove and set aside.
3. Season chicken strips with garlic powder, paprika, salt, and pepper. Dredge each piece in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs.
4. Pan-fry the breaded chicken in a lightly oiled skillet over medium-high heat for 3–4 minutes per side until deeply golden and cooked through (internal temp 165°F). The crust should be very crunchy.
5. In a small saucepan over low heat, warm buffalo sauce with 1 tbsp butter for 1–2 minutes, stirring until combined. Toss the fried chicken strips in the buffalo sauce to coat.
6. Arrange the sauced crispy chicken strips on top of the toasted garlic bread halves and serve immediately to preserve the crunch.