Buffalo Chicken Sandwich Recipe

Savor the satisfaction of a timeless favorite – a crunchy buffalo chicken sandwich with fried chicken, house-made buffalo sauce, and creamy fresh blue cheese dressing to keep you thoroughly satisfied.

Recipe courtesy of Chef Partner Brandon Whitestone of Theismann’s Restaurant

MARINATED CHICKEN INGREDIENTS:
(Prepare 1 day ahead)

• 2 pounds boneless chicken thighs
• 3 eggs
• 3 tablespoons hot sauce
• 2 teaspoons salt
• 1 pinch ground black pepper
• 2 ½ teaspoons garlic

MARINATED CHICKEN PREPARATION:

• Combine the eggs, hot sauce, and seasoning in a bowl and whisk vigorously to break up the seasoning and eggs. An immersion blender works well if you have one. 
• Combine the egg mixture with the chicken thighs in a Ziplock bag and massage to ensure the mixture is all over the chicken. Refrigerate for 24 hours.

BUFFALO SAUCE INGREDIENTS:

• 2 cups hot sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons red wine vinegar
• Pinch ground cayenne pepper
• ½ teaspoon garlic
• ½ teaspoon salt     
• 2 tablespoons unsalted butter

BUFFALO SAUCE PREPARATION:

• Combine all ingredients in a 1-quart saucepan and bring to a gentle simmer while whisking.
• Continue to simmer for 5 minutes until sauce is slightly reduced. Cool to room temperature. Do not refrigerate!

SEASONED FLOUR INGREDIENTS:

• 2 Cups (350 Grams) All Purpose Flour
• ½ Teaspoon (1.5 Grams) Ground Black Pepper
• 1.5 Tablespoons (15 grams) Kosher Salt (Diamond Crystal)

SEASONED FLOUR PREPARATION:

• Combine the flour, pepper, and salt and mix well.

BLUE CHEESE DRESSING INGREDIENTS:
(Can make a few days ahead. Will hold for 1 week in refrigerator)

• 1 ¾ cup mayonnaise
• ¾ cup whole buttermilk
• 1 cup crumbled blue cheese
• 1 tablespoon fresh squeezed lemon juice (about half a lemon worth)
• 1 teaspoon ground black pepper
• ½ teaspoon salt     
• 1 teaspoon chopped fresh parsley
• ¼ teaspoon granulated garlic.

BLUE CHEESE DRESSING PREPARATION:

• Whisk until fully combined.

SANDWICH INGREDIENTS:

• ½ Gallon of Canola or Vegetable Oil
• 10 quart pot with heavy bottom
• Candy or Frying thermometer
• 4 potato or brioche sandwich buns, 4” in diameter
• 4 Tablespoons unsalted butter, softened/room temperature
• ¾ cup blue cheese dressing
• 1 ½ cups shredded iceberg lettuce
• 4 beefsteak tomato slices
• 4 long toothpicks or skewers

SANDWICH PREPARATION:

• Put the oil into the pot and heat over medium flame until it reaches 350 degrees (use the candy or frying thermometer to keep a constant eye on the temperature.) Adjust the heat on the stove until the oil holds at 350 degrees Fahrenheit.
• Take the chicken out of the marinade and place it directly in the flour mixture. Turn a few times and press flour all over the chicken until it is completely coated. Shake excess flour off and set on a plate while oil gets hot.
• When the oil is hot, very carefully place the chicken into the oil using tongs. Fry the chicken in batches for approximately 8-10 minutes until a thermometer reads 175 degrees Farenheit in the center.
• Remove from the oil and let rest on a rack for 2 minutes.
• While chicken is frying, heat a large sauté pan over medium heat and spread the sandwich buns with the butter. Toast in the pan until golden brown.
• Spread 1 tablespoon of blue cheese dressing on the bottom of each bun.
• Dip the chicken in the buffalo sauce (if you prefer a less messy or spicy sandwich, you can drizzle the sauce over the chicken instead) and place it on top of the bottom bun.
• Top the chicken with the tomato slices, followed ¼ cup of the shredded lettuce. Put 2 tablespoons of blue cheese dressing on the top bun and top the sandwich with it. Secure with a toothpick if desired. Add the crab leg and bacon into the glass and finally add the skewered ingredients at the top

Serves: 4 people