Garlic Buffalo Chicken Sandwiches

If you think Buffalo wings are good just take a look at this. This perfect samich is inspired from a little place in Fort Pierce, FL, called cafe La Ronde. It is a restaurant that everybody need to try (at lunch when they have the samich).You may have had Buffalo chicken sandwiches form one of those chain burger joints. However, they always seem to have a bit of chemical taste. However this hot number is the best. Even though Chef Keith makes the original Buffalo chicken Samich the best. I did make an adjustment (I do not say improvement cause he is a real “chef” ..the kind that would come looking for you if you insulted his cooking). What I did was bring a little of Fort Pierce and blended it with some Southern spice and Italian flava. Below I have posted my recipe to Dave's Garlic Buffalo Chicken Samiches. Remember cooking is not an exact science but a science of taste so you may have to adjust to fit your preference.
So here are the things I use:
1- “bag” of frozen chicken (fresh is always better)
1- bottle of Frankie Original Hot sauce
1- bottle of Texas Pete (With garlic really puts the flava to it)
2- sticks of butter (Not the spread stuff the cheap 79 cents a box kind is good)
Minced Garlic, Onion Powder, Garlic Powder, Pepper

For the chicken
White Flour, Salt, Pepper, Garlic Powder, Onion Powder, Paprika
Freezer zip top bag
Egg
Milk
Cooking oil (to fry with)

Once the chicken is thawed. (I normally cut the fat away, if there is any).Start heating your cooking oil. If you want to deep fry them that is fine, but you can shallow fry and just flip them over. Take the flour a coupla cups, salt pepper, garlic powder, onion powder, paprika and put it in the freezer bag. How much you say...Usually I go by eye. Add enough garlic powder in so that you get a good aroma of garlic. About an equal amount of onion powder. Enough paprika to tent the flour light pink, good dash of salt, Pepper lightly if you want mild, otherwise take the top off the shaker and dump it in if you plan this for your last meal.
At this point you have just made your own home made shake and bake bag. Now take break the egg(s) in a dish(for dredging) and add a bit of milk to loosen the egg a bit. Dredge your chicken breast in the egg wash all or one at a time. Then “Shake it up Baby”.
Now, while you are frying the chicken to a nice brown color(your paprika will kinda look like little rubies in the golden brown of the chicken, Or may-be is just how I see it).Ok, now start your oven to about 350 (we will be using that later...I promise).
Now take your butter (1 stick) and put it in a sauce pan (on about med high) then take about one heaping table spoon of minced garlic (I usually do 2 or 3) and dump it in with the butter. Let the butter melt (your goal here is to kinda toast the garlic). Then dump in your bottle of Frankie's, stir, Dump in the Texas Pete (not the whole thing I usually hit it about 4-5 times or if you want it hotter “open the flood gates”). Add your pepper,garlic and onion powders(about as much as you did with the flour part. Add your other stick of butter (now you can control the “heat” that is to say spice by the amount of butter. The more butter the lower the spice level). Once melted I take the chicken dip it in the sauce then place it in a baking pan with sides (you should have about 1/3 - ¼ of your sauce left, save it). Take the dipped chicken and cook in the oven for about 10 -15 min (you will get the strong wonderful smell of garlic in the air, and clothes and drapes and...well you know). Take the chicken out (they should LOOK a little dry) then re dip them in the leftover sauce . From this point you can put them on a bun or eat them without it. However I always recommend to have French fries or mashed potatoes with it (to cut the heat)