NY's Best Kept Secret: Buffalo Chicken Cheesesteak

CHICKEN FINGERS ARE THE MOST VERSATILE VESSEL OF FLAVOUR THIS ONE’S FOR BUFFALO THIS ONE’S FOR BILLS MAFIA THIS IS THE STINGER! THREE FOR ONE FOR YOU! IF YOU LIKE A BUFFALO CHICKEN FINGER SUB A CHOPPED CHEESE IF YOU LIKE A CHEESESTEAK YOU’LL CREAM FOR A STINGER! EVERYBODY SAY THANK YOU BUFFALO! Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p 0:00 - 2:11 Intro 2:12 - 4:59 Conniption Fit or Chicken Fingers 5:00 - 6:06 Spit Take & Feelings on ice 6:07 - 7:37 Frying Chicken & Best Wings 7:38 - 9:32 Easiest Buffalo Sauce & Blue Cheese 9:33 - 10:28 It's Just a Chicken Finger 10:29 - 11:13 Toasting Bunnies & Cooking Meat 11:14 - 12:07 Sandwich Assembly 12:08 - 13:12 Taste Test & Outro Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: Chicken Fingers 2 Large Chicken Breasts 6 Eggs 2 Cups All Purpose Flour 2 Cups Panko Breadcrumbs 2 Tablespoons Salt 2 Quarts Vegetable Oil Buffalo Sauce 1/4lb Unsalted Butter 2 Cups Franks Red Hot Sauce 1 Teaspoon Salt 1 Teaspoon Garlic Powder 1 Teaspoon Cayenne Pepper Blue Cheese Dressing 4oz Blue Cheese 1 Cup Mayonnaise 1 Cup Full Fat Sour Cream ½ Cup MFC Ranch Dressing (Substitute with your favourite brand) 1 Tablespoon White Vinegar 1 Tablespoon Salt Stingers 4 Hoagies 1 Large Tomato 1 Medium White Onion ½ Head Iceberg Lettuce 2lb Ribeye, shaved as thinly as possible 8 slices of American Cheese 8 slices of Swiss Cheese 8 pieces Chicken Fingers 1 recipe Buffalo Sauce 1 recipe Blue Cheese Dressing COOKING METHOD: Chicken Fingers 1. Slice each chicken breast lengthwise into 4 evenly sized pieces. 2. Set up a breading station with three bowls: - 2 Cups All Purpose Flour - 6 Eggs, whisked - 2 CupsPanko breadcrumbs 3. Bread each chicken piece by dusting them in flour, dipping them in the egg, and then coating each piece evenly in panko breadcrumbs 4. Repeat with the remaining chicken pieces. 5. In a large pot, heat 2 quarts of vegetable oil over medium heat until it reaches 350°F. 6. Fry the chicken fingers in batches until golden brown and fully cooked, about 5 minutes. 7. Remove each piece with tongs and place on a wire rack set over a baking sheet to cool slightly before using. Buffalo Sauce 1. In a medium saucepan over medium heat, combine: - ¼ lb Unsalted butter - 2 cups Frank’s RedHot sauce - 1 teaspoon Salt - 1 teaspoon Garlic powder - 1 teaspoon Cayenne pepper 2. Whisk vigorously until fully combined and smooth. 3. Remove from heat and reserve until needed. Blue Cheese Dressing 1. In a blender, combine: - 4oz Blue Cheese - 1 cup Mayonnaise - 1 cup Full Fat Sour Cream - ½ cup MFC Ranch Dressing (Substitute with your favourite brand) - 1 tablespoon White Vinegar - 1 tablespoon Salt 2. Blend until smooth and reserve until needed. Building the Stinger 1. Thinly slice: - 1 tomato - 1 white onion (skin removed) - ½ head of iceberg lettuce 2. Set aside until needed. 3. Toast the hoagie buns in a 350°F oven for about 4 minutes. 4. In a large cast-iron skillet over medium-high heat, brown 2 lbs thinly sliced ribeye until fully cooked and golden brown. Season with salt and pepper. 5. While cooking, use a spatula to chop the ribeye into smaller pieces. 6. Remove from heat and set aside. To build the sandwiches: 7. Slice each hoagie in half lengthwise. 8. Hollow out the top half of each hoagie. 9. Evenly divide the cooked ribeye between 4 hoagie buns. 10. Top each portion of meat with 2 slices American cheese and 2 slices Swiss cheese. 11. Dip 2 chicken fingers per sandwich into buffalo sauce, letting excess drip off. Place them on top of the ribeye and cheese. 12. Drizzle with about 2 tablespoons of Blue Cheese Dressing per hoagie (adjust to taste). 13. Top with sliced onion, tomato, and shredded iceberg lettuce. 14. Cut each hoagie in half before serving.