Buffalo Ranch Chicken Sandwich

BATTER: Combine 2 cups buttermilk, 1 egg, and 2-3 Tbsp Cowboy Butter Seasoning in a bowl. PANKO MIX: In a separate bowl, combine Buttermilk Ranch Panko Flakes and 1 cup all-purpose flour. Coat chicken strips first in the buttermilk batter, then dredge them thoroughly in the panko mix. Frying chicken strips: Heat peanut oil (or olive oil, keeping the temp at or below 350F) in a frying pan. Allow coated chicken strips to fry until golden brown on both sides. To build the sandwich: After frying, dunk the chicken strips in Buttery Buffalo Sauce. Toast sandwich bread. Assemble the sandwich by adding Provolone cheese, buffalo-coated chicken strips, Ranch Mix, pickles, lettuce, and whatever else you’d like onto the toasted bread.