Buffalo Chicken Sandwich with Blue Cheese Sauce
The buffalo chicken sandwich is a food meant to make your mouth feel insane. I, for one, want to celebrate that with this juicy, crispy, tangy sandwich that only takes 25 minutes to make.
Ingredients
CHICKEN:
- 6 boneless skinless chicken thighs
- Salt
BREADING:
- 300 g ap flour, for breading mix, 1 3/4c
- 5 g salt, 1tsp
- 2-3 g black pepper, 1tsp
- 3 g cayenne pepper, 1.5-2tsp
- 3 g paprika, 1.5tsp
- 5 g garlic powder
- 300 g buttermilk, 1 1/4c
- 200 g ap flour, for dredge, 1 1/4c
BLUE CHEESE DRESSING:
- 75 g buttermilk, 1/3c
- 60 g sour cream, 1/4c
- 15 g lemon juice, 1Tbsp
- 1/2 clove garlic
- 10 g about 1/4 of a rinsed shallot
- 5 g salt, 1tsp
- 1 egg yolk
- 300 g neutral oil, light olive, avocado, canola, etc, 1 1/3c
- 100 g blue cheese, 3.5oz
BUFFALO SAUCE:
- 300 g franks hot sauce, or brand of your choice, 1 1/3c
- 15 g minced garlic, 3-4 cloves
- 20 g worcestershire, 1Tbsp
- 15 g white distilled vinegar, 1Tbsp
- 150 g unsalted butter, cubed, 10 1/2Tbsp
- Very small pinch xanthan gum, optional
POTATO BUN RECIPE – AS DEMONSTRATED IN VIDEO BELOW:
- 125 g warm water, 86F/30C, 1/2c
- 3 g yeast, 1tsp
- 45 g melted butter, 3 tbsp
- 75 g mashed potato, 1/3c
- 35 g sugar, 2 3/4 tbsp
- 300 g ap flour, 11.7% protein, 1 3/4c
- 5 g salt, 1tsp
- egg wash, 1 egg + 2 teas water, stirred
Instructions
CHICKEN:
- Salt chicken on both sides.
BREADING:
- Combine dry ingredients (except 200g ap flour) in a bowl.
- In separate bowls add buttermilk in 1 bowl and 200g ap flour in another bowl. Pour a small amount of buttermilk into the seasoned breading mixture and whisk. It should still be dry and powdery, but clumpy.
- Dredge chicken first in the unseasoned AP flour, then in the buttermilk, then the breading mixture, pressing breading into the meat to be sure it sticks. Allow to sit for 5-10minutes before frying. .
BLUE CHEESE DRESSING:
- Add all ingredients except cheese and oil to high sided container. Blend with immersion blender.
- When combined, slowly stream in oil until emulsified. Add about 50g (or 1/2 of the blue cheese) and blend until it’s mixed into the dressing.
- Add another 50g (or less if you don’t LOOVE blue cheese) and stir into dressing.
BUFFALO SAUCE:
- Add all ingredients except butter and xanthan to sauce pan over medium high heat.
- Whisk ingredients together and allow to cook for 4-5min until thickened slightly. Whisk in butter.
- Whisk in xanthan gum.
FRYING:
- Add 3qt neutral oil (or enough oil to give you 3″/7.5cm of depth in your fry pot) to a large heavy bottomed pot over medium heat until temp reaches 350F/175C.
- Gently lay thighs into oil away from you, only frying 2-3pc at a time. Fry for 4-5min until golden brown.
- Once fried, place chicken in a bowl and stream buffalo sauce on to coat (recipe below).
TO SERVE:
- Toast bun Shingle on sliced dill pickles On top of that add 1-2 pieces butter lettuce Followed by chicken Followed by generous spoonful of blue cheese dressing (recipe above) Top with top buy and give it a loving squish before shoving it in your mouth
POTATO BUN RECIPE – AS DEMONSTRATED IN VIDEO BELOW:
- Into the bowl of a stand mixer fitted with dough hook attachment, measure water, yeast, melted butter, mashed potato, sugar, flour, salt.
- Mix on low for 3 mins until combined. Increase speed to med-high and mix 5-6 more mins.
- Cover & allow to ferment at room temperature for 90 minutes.
- After that 90 mins, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. Fold and shape each of the 6 pieces as shown in video @2:58.
- Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 min.
- Brush each dough ball with egg wash & load into preheated 400F/204C oven for 15min or until deep golden brown.
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