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  • 2 Thomas'® Original English Muffins
  • 2 chicken breasts
  • 2 eggs
  • ½ cup whole milk
  • 1 cup flour
  • 1 tbsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups vegetable oil
  • ½ cup buffalo sauce
  • bibb lettuce
  • blue cheese crumbles
  • pickles
  • mayo


  1. Preheat oven to 375° and split English muffins with hands or a fork on a baking sheet. Toast for 5–7 minutes until golden brown.
  2. Pound chicken breasts until 1 ½ inches thick.
  3. Whisk eggs and milk in a bowl.
  4. In another bowl mix together flour, salt, cayenne pepper, smoked paprika and black pepper.
  5. Dip chicken breast in dry mixture, then wet mixture and then again in dry mixture.
  6. Bring vegetable oil to medium-high heat in a deep skillet.
  7. Cook chicken for 9–10 mins turning once and remove from heat.
  8. Once chicken is cooled, coat chicken in buffalo sauce.
  9. Place bibb lettuce, chicken, blue cheese crumbles and pickles onto bottom half of the muffin. Spread mayo onto other half, top and enjoy!

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