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Buffalo Chicken Sandwich with Blue Cheese Sauce

By Brian Lagerstrom
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.
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 6 sandwiches
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Ingredients 

CHICKEN:

  • 6 boneless skinless chicken thighs
  • kosher salt

BREADING:

  • 300 g ap flour, for breading mix,
  • 5 g kosher salt
  • 2-3 g black pepper
  • 3 g cayenne pepper
  • 3 g paprika
  • 5 g garlic powder
  • 300 g buttermilk
  • 200 g ap flour, for dredge

BLUE CHEESE DRESSING:

  • 75 g buttermilk
  • 60 g sour cream
  • 15 g lemon juice
  • 1/2 clove garlic
  • 10 g about ¼ of a rinsed shallot
  • 5 g kosher salt
  • 1 egg yolk
  • 300 g neutral oil, light olive, avocado, canola, etc
  • 100 g blue cheese

BUFFALO SAUCE:

  • 300 g franks hot sauce, or brand of your choice
  • 15 g minced garlic, 3-4 cloves
  • 20 g worcestershire
  • 15 g white distilled vinegar
  • 150 g unsalted butter, cubed
  • very small pinch xanthan gum, optional

POTATO BUN RECIPE - AS DEMONSTRATED IN VIDEO BELOW:

  • 125 g warm water, 86°F/30°C
  • 3 g yeast
  • 45 g melted butter
  • 75 g mashed potato
  • 35 g sugar
  • 300 g ap flour, 11.7% protein
  • 5 g kosher salt
  • egg wash, 1 egg + 2 tsp water, stirred
Metric - US Customary

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 4-5 minutes 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 350°F/175°C.
  • Gently lay thighs into oil away from you, only frying 2-3pc at a time. Fry for 4-5 minutes 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:

    If you are unfamiliar with making buns from scratch, I highly recommend you watch the linked video to familiarize yourself!
  • 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 minutes until combined. Increase speed to med-high and mix 5-6 more minutes.
  • Cover & allow to ferment at room temperature for 90 minutes.
  • After that 90 minutess, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. lay out each piece of dough and cold each corned into itself until it resembles a rough ball. Flip the dough over seam side down and roll each piece of dough into a tight ball. You can do this by using the edge of your hand to push the dough along the table, creating tension on the surface of the dough. Repeat with the remaining pieces of dough. Refer to the video above if additional explanation is needed.
  • Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 minutes.
  • Brush each dough ball with egg wash & load into preheated 400°F/204°C oven for 15 minutes or until deep golden brown.
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