What more could you want?!
ingredients
CHICKEN BREAST MARINADE:
2 and 1/2 pounds chicken breasts (boneless, skinless)
1 quart buttermilk
1 tablespoon Kosher salt
SEASONED FLOUR:
4 cups all-purpose flour (divided)
6 teaspoons seasoned salt (divided)
4 teaspoons garlic powder (divided)
2 teaspoon black pepper (divided)
1/2 teaspoon cayenne pepper (divided)
vegetable oil (for frying)
QUESADILLA:
8 (12-inch) flour tortillas
cooked chicken breasts sliced into strips (recipe above)
4-6 cups mozzarella cheese (shredded)
2 cups ranch dressing
1 cup buffalo wing sauce
1 bunch scallions (chopped)
Kosher salt and freshly ground black pepper (to taste)
1 quart buttermilk
Kosher salt and freshly ground black pepper (to taste)
directions
For the Chicken: In a large zip-top bag or shallow baking dish, cover and soak the chicken breast in the buttermilk and salt and refrigerate for 8-24 hours.
For the Seasoned Flour:
Line a baking sheet with a baking rack. Line a plate with paper towels.
In a large bowl, whisk together the 2 cups of flour, 3 teaspoons of seasoned salt, 2 teaspoons garlic powder, 1 teaspoon black pepper and 1/4 teaspoon of cayenne pepper. Toss the chicken breasts in seasoned flour and remove to prepared baking sheet and set aside until ready to fry.
In a large Dutch oven or tabletop deep fryer, add 1-2 inches of oil. Preheat oil to 350ºF. Working in batches, fry chicken breasts until golden brown and the internal temperature reaches 165ºF, about 6-8 minutes. Remove to prepared plate. Repeat with remaining amount of chicken. When cool enough to handle, slice into strips.
For the Quesadillas: In a large bowl, whisk together the remaining flour, seasoned salt, garlic powder, black pepper and cayenne pepper, and set aside.
Fill a shallow baking dish with buttermilk and set aside.
Place 1/2 – 3/4 cups of chicken strips onto one half of a tortilla. Top with 1/2 cup of shredded mozzarella, 2 tablespoons of ranch, and 2 teaspoons of buffalo wing sauce.
Fold tortilla, dip in buttermilk, dip in seasoned flour and repeat. Fry, securing with toothpicks if necessary, in the same preheated oil, for about 2 minutes or until golden brown. Slice quesadilla into fours. Top quesadilla with ranch dressing, buffalo wing sauce, and chopped scallions, and serve.
Tip: If the filling oozes out of the tortilla into the oil, secure the tortilla closed with toothpicks before frying.
