Crispy Buffalo Chicken Sandwich

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

1. Season the chicken thighs on both sides with salt.
2. For the seasoned breading, combine 300g flour with the salt, black pepper, cayenne, paprika and garlic powder.
3. Put the 200g plain flour in a second bowl and the 300g buttermilk in a third bowl.
4. Whisk a small splash of buttermilk into the seasoned flour so it stays mostly dry but forms small clumps.
5. Dredge each thigh first in the plain flour, then in the buttermilk, then in the seasoned breading, pressing firmly so the coating adheres.
6. Rest the breaded chicken for 5–10 minutes.
7. For the blue cheese dressing, blend the buttermilk, sour cream, lemon juice, garlic, shallot, salt and egg yolk.
8. Slowly stream in the neutral oil while blending until emulsified.
9. Blend in half of the blue cheese, then stir in the remaining cheese.
10. For the buffalo sauce, combine the hot sauce, garlic, Worcestershire sauce and vinegar in a saucepan.
11. Cook over medium-high heat for 4–5 minutes, until slightly reduced.
12. Whisk in the butter, then whisk in the optional xanthan gum.
13. Heat the frying oil to 175°C/350°F.
14. 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.
15. Drain briefly, then toss the hot chicken with buffalo sauce.
16. Toast the buns.
17. Add sliced dill pickles and butter lettuce to each bun, then top with one chicken thigh and a generous spoonful of blue cheese dressing.