- 4-6 Thick Cut Bacon Slices
- 4 Chicken Cutlets
- 1 Tablespoon of Unsalted Butter
- 1 Tablespoon of Hot Sauce
- 1 Tablespoon of Sriracha
- 1/3 Cup of Ranch Dressing
- 1 Cup of Shredded Lettuce
- 4 Tomato Slices
- 4 Potato Buns
- Salt & Pepper
Heat your Blackstone to medium and cook the bacon. Once cooked, drain on paper towel.
Season the chicken cutlets with salt and pepper and cook in the bacon fat over medium heat. Cook for 2-3 minutes and then flip. Cook another 2-3 minutes or until fully cooked.
Place a small sauce pot on the griddle and add the butter, hot sauce and sriracha. Stir until the butter is melted and the ingredients are evenly combined.
To a small mixing bowl, add the ranch dressing and the buffalo-sriracha sauce. Stir to evenly combine.
Toast the buns.
To build, add some shredded lettuce to the bottom bun, then add some sauce. Add bacon, tomato and then the chicken cutlet. Add more sauce over the top and then the top bun. Serve hot.