Buffalo Chicken Sandwich

Ingredients

Fried Chicken

• 4 boneless, skinless chicken thighs

• 1 C Buttermilk

• 1/4 C Hot Sauce (Like Franks Red Hot)

• 1/4 C Pickle Juice

• 2 Tbsp Salt

• 2 Tbsp Garlic Powder

• 2 Tbsp Ground Cayenne Pepper

• 1 C All Purpose Flour

• 1 C Corn Starch

• Fry Oil (e.g. vegetable, canola, peanut) -enough to fill frying pot halfway

• Buns and topping of your choice

Blue Cheese Dressing - Full Recipe Here

• 3/4 Cup Mayonnaise

• 1/2 Cup Sour Cream

• 5oz Crumbled Blue Cheese

• 1 Large Garlic Clove - Minced

• Juice of 1 Lemon

• 2 Tbsp Chopped Fresh Parsley

• Salt and Pepper to Taste

Buffalo Sauce - Full Recipe Here

• 1/2 C Butter

• 1/2 C Hot Sauce (Frank’s, Texas Pete, Louisiana, etc.)

• 1 Tbsp Worcestershire Sauce

• 1 Tbsp Fresh Lemon Juice

Preparation

This sandwich is an umami bomb in your mouth. If you’re on a diet, I’m sorry. As always, use caution when deep frying and check out this page for more information!

1. Trim excess fat from your chicken and place in a bowl with the buttermilk, hot sauce, pickle juice, 1 Tbsp salt, 1 Tbsp garlic powder, and 1 Tbsp cayenne. Mix well, seal and place in the fridge for ~4 hours (or overnight). You can marinate for less time but it won’t be as flavorful.

2. Combine the blue cheese dressing ingredients and place in the fridge at least 1 hour before use.

3. When you are ready to bread and fry the chicken, remove chicken from the refrigerator and begin heating your oil in a large heavy bottom pot to 350 degrees F. Never fill your pot more than 1/2-2/3 of the way full!

4. In a large bowl, mix together the flour, cornstarch, 1 Tbsp salt, 1 Tbsp cayenne, and 1 Tbsp garlic powder. Then drizzle 1/4 C of the buttermilk marinade into the dry ingredients and mix. This creates little pieces that will stick to your chicken and give it a rough exterior that gets really crunchy! THIS IS THE GOOD STUFF.

5. Drip off any excess marinade and place chicken in flour and make sure each piece is thoroughly coated. Shake off any excess flour. For a thicker breading, place the chicken back into the buttermilk marinade and coat in flour again.

6. Carefully place your chicken into the oil and fry for 3-5 minutes or until a very light golden brown. Pull them out and set on a wire rack for 10 minutes. During this time, heat up your oil to 375 degrees F.

7. Fry the chicken again at the higher temperature just for a few minutes or until they become a nice golden brown color. Place on a wire wrack and salt immediately. Allow to cool for 3-5 minutes.

8. While your chicken is cooling, make your buffalo sauce by combining the ingredients in a sauce pan over low heat. Make sure not to over heat because the sauce will break. But if it does, allow it to completely cool to room temp and whisk it vigorously.

9. Toss the chicken in the buffalo sauce and assemble your sandwich with the blue cheese and any other toppings your prefer (I like bread and butter pickles!). Enjoy!