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