lunchamericanfried
Crispy Buffalo Chicken Sandwich
Crispy fried chicken thighs tossed in buttery buffalo sauce and served in toasted buns with pickles, lettuce and homemade blue-cheese dressing.
From YouTube · Apr 4, 2022
Crispy fried chicken thighs tossed in buttery buffalo sauce and served in toasted buns with pickles, lettuce and homemade blue-cheese dressing.
25 min
Prep time
20 min
Cook time
45 min
Total time
6 sandwiches
Yield
Ingredients
29 ingredients- [Chicken] 6 boneless skinless chicken thighs
- [Chicken] Salt, for seasoning
- [Breading] 300g all-purpose flour
- [Breading] 5g salt
- [Breading] 2–3g black pepper
- [Breading] 3g cayenne pepper
- [Breading] 3g paprika
- [Breading] 5g garlic powder
- [Breading] 300g buttermilk
- [Dredge] 200g all-purpose flour
- [For frying] Neutral oil, enough for about 7.5cm depth
- [Blue cheese dressing] 75g buttermilk
- [Blue cheese dressing] 60g sour cream
- [Blue cheese dressing] 15g lemon juice
- [Blue cheese dressing] ½ clove garlic
- [Blue cheese dressing] 10g shallot, rinsed
- [Blue cheese dressing] 5g salt
- [Blue cheese dressing] 1 egg yolk
- [Blue cheese dressing] 300g neutral oil
- [Blue cheese dressing] 100g blue cheese
- [Buffalo sauce] 300g Frank's hot sauce or similar
- [Buffalo sauce] 15g garlic, minced
- [Buffalo sauce] 20g Worcestershire sauce
- [Buffalo sauce] 15g white distilled vinegar
- [Buffalo sauce] 150g unsalted butter, cubed
- [Buffalo sauce] Very small pinch xanthan gum, optional
- [Assembly] 6 potato buns
- [Assembly] Sliced dill pickles
- [Assembly] Butter lettuce
Method
17 steps- Season the chicken thighs on both sides with salt.
- For the seasoned breading, combine 300g flour with the salt, black pepper, cayenne, paprika and garlic powder.
- Put the 200g plain flour in a second bowl and the 300g buttermilk in a third bowl.
- Whisk a small splash of buttermilk into the seasoned flour so it stays mostly dry but forms small clumps.
- Dredge each thigh first in the plain flour, then in the buttermilk, then in the seasoned breading, pressing firmly so the coating adheres.
- Rest the breaded chicken for 5–10 minutes.
- For the blue cheese dressing, blend the buttermilk, sour cream, lemon juice, garlic, shallot, salt and egg yolk.
- Slowly stream in the neutral oil while blending until emulsified.
- Blend in half of the blue cheese, then stir in the remaining cheese.
- For the buffalo sauce, combine the hot sauce, garlic, Worcestershire sauce and vinegar in a saucepan.
- Cook over medium-high heat for 4–5 minutes, until slightly reduced.
- Whisk in the butter, then whisk in the optional xanthan gum.
- Heat the frying oil to 175°C/350°F.
- Fry the chicken in batches of two or three pieces for 4–5 minutes, until deeply golden and cooked through to at least 74°C/165°F.
- Drain briefly, then toss the hot chicken with buffalo sauce.
- Toast the buns.
- Add sliced dill pickles and butter lettuce to each bun, then top with one chicken thigh and a generous spoonful of blue cheese dressing.
Recipe notes
Storage
Store cooked chicken, sauce and dressing separately in the refrigerator for up to 3 days. Reheat the chicken until piping hot before assembling.
Additional tips
- Use care when deep-frying. Keep children and pets away from hot oil, never leave it unattended, and cook chicken to at least 74°C/165°F.
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