Buffalo Chicken Sandwich Recipe

Home-made buffalo sauce and blue cheese dressing make this classic chicken sandwich worth the time

Chicken sandwich on plate with fries and pickle
AAA The Extra Mile Background Shape
January 24, 2024·4 min read

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

 

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