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Buffalo Brussels Sprouts Yummy


1 lb. brussels sprouts trimmed
3 large Eggs beaten
1 c. all purpose flour
3 c. panko bread crumbs
canola oil for frying
kosher salt
freshly ground black pepper
buffalo sauce for serving


in a large pot of salted boiling water boil brussels sprouts until bright green and fork tender 9 to 12 minutes drain and rinse with cold water
arrange egg and flour in two shallow bowls and place panko bread crumbs in a large ziploc
dredge brussels sprouts dip in egg then toss in flour then add to panko bag shake in batches until fully coated
meanwhile fill a skillet with enough canola oil to reach 3 high and heat over medium high heat until shiny add dredged brussels sprout to oil and fry until golden and crispy 4 to 5 minutes transfer to a paper towel lined plate and season with salt and pepper
serve with buffalo sauce