Epic Buffalo Chicken Sandwich (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 small boneless, skinless chicken breasts, halved and pounded to 6 mm thickness
02 -
480 ml buttermilk
03 -
60 ml hot sauce (such as Frank’s Red Hot)
→ Breading
04 -
250 g all-purpose flour
05 -
65 g potato starch or cornstarch
06 -
1 tsp dried oregano
07 -
1 tsp smoked paprika
08 -
2 tsp sea salt
09 -
1 tsp ground black pepper
10 -
1 tsp garlic powder
11 -
1 tsp onion powder
12 -
0.5 tsp cayenne pepper
→ Frying
13 -
Vegetable oil, for deep frying
→ Buffalo Sauce
14 -
60 g unsalted butter, melted
15 -
60 ml hot sauce
→ Blue Cheese Sauce
16 -
60 ml sour cream
17 -
30 g blue cheese, crumbled
18 -
1 tbsp fresh dill, chopped
19 -
3 garlic cloves, minced
20 -
15 ml lemon juice
21 -
1 tsp dried chives
22 -
1 tsp onion powder
23 -
0.5 tsp ground black pepper
24 -
0.25 tsp sea salt
→ For Assembly
25 -
4 brioche burger buns
26 -
Butter, for toasting buns
27 -
Spring mix greens or lettuce
# Instructions:
01 -
Combine buttermilk and hot sauce in a resealable bag. Add the chicken breasts, ensuring full submersion. Refrigerate and marinate for 4 to 24 hours.
02 -
In a bowl, mix sour cream, blue cheese crumbles, dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt until well combined. Cover and refrigerate until ready to assemble.
03 -
In a large bowl, whisk together flour, potato starch, oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Add 2–3 tablespoons of buttermilk marinade and mix with a fork to form small clumps for extra crispiness.
04 -
Remove marinated chicken breasts from the marinade, allowing excess buttermilk to drip off. Dredge the chicken in the breading mixture, coating thoroughly. Set aside on a plate and let rest for 15 minutes.
05 -
Pour 5–7 cm of oil into a heavy skillet or Dutch oven and heat to 175°C. Fry the breaded chicken breasts in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain.
06 -
Gently whisk melted butter and hot sauce in a bowl until emulsified.
07 -
Dip each fried chicken breast in the buffalo sauce until evenly coated.
08 -
Lightly butter the cut sides of the brioche buns and toast in a skillet over medium heat until golden brown.
09 -
Place a layer of spring mix or lettuce on the bottom bun, add a buffalo chicken breast, and spoon blue cheese sauce over the top. Cap with the top bun and serve immediately.
# Notes:
01 -
For the crispiest coating, allow breaded chicken to rest before frying. Adjust the heat to maintain oil temperature for golden, evenly cooked chicken.
02 -
Blue cheese sauce can be made in advance and refrigerated for up to 2 days.