🔹 Start with boneless Chicken Tenderloins and pull out the tendons.
🔹 Season with Salt and Pepper.
🔹 Make your flour mixture by combining the all-purpose flour, cornmeal, cornstarch, paprika, garlic powder, onion powder, salt, pepper and cayenne pepper.
🔹 Make an Egg Wash by beating 1 Egg with 1/2 cup of Milk.
🔹 Coat the Chicken in the Flour Mixture, dunk it in the Egg Wash, and coat it again in the flour mixture.
🔹 Heat the oil in a pan until it’s between 350-375F (I used Peanut Oil) and fry the Chicken for about 5 minutes.
🔹 Remove and rest on a wire rack to let the excess Oil drip off.
🔹 After 7 minutes of resting to lock in the crispy, toss them in a bowl with a cup of Buffalo Sauce.
🔹 Next, construct the Hani by laying out a Greek Style Pita, place a slice of Swiss Cheese, then a slice of American Cheese.
🔹 Place 2-3 Buffalo Chicken Tenders.
🔹 Add the Celery Ranch Topping (Mix together diced Celery, Ranch Dressing, and Dill), freshly sliced Jalapeños Peppers, and finish with Treasure Cave Crumbled Blue Cheese.
