Buffalo Chicken Sandwich with Salty Pickle Crunch (Print version)
A crispy Buffalo chicken sandwich with buttery hot sauce, blue cheese pickle slaw, toasted buns, and salty kettle-chip crunch.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken thighs, about 1 1/4 lb (565 g)
02 -
1 cup (240 ml) buttermilk
03 -
3 tablespoons cayenne-style hot sauce
04 -
1 teaspoon kosher salt
05 -
1 cup (125 g) all-purpose flour
06 -
1/3 cup (40 g) cornstarch
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon black pepper
11 -
Neutral oil, for frying
For the Buffalo sauce
12 -
1/2 cup (120 ml) cayenne-style hot sauce
13 -
4 tablespoons (56 g) unsalted butter
14 -
1 teaspoon honey
15 -
1/4 teaspoon garlic powder
For the pickle slaw
16 -
2 cups (140 g) finely shredded green cabbage
17 -
1/2 cup (60 g) thinly sliced celery
18 -
1/3 cup (50 g) chopped dill pickles
19 -
1/4 cup (60 g) mayonnaise
20 -
2 tablespoons dill pickle brine
21 -
1/3 cup (40 g) crumbled blue cheese
22 -
Black pepper, to taste
For assembly
23 -
4 soft brioche or potato sandwich buns, toasted
24 -
1 cup (30 g) crushed kettle chips, plain or dill pickle flavor
25 -
Leaf lettuce, optional
# Instructions:
01 -
Whisk buttermilk, hot sauce, and salt in a bowl. Add chicken thighs, turn to coat, and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 -
Stir mayonnaise, pickle brine, blue cheese, and black pepper in a bowl. Fold in cabbage, celery, and chopped pickles. Chill until ready to build the sandwiches.
03 -
Combine flour, cornstarch, smoked paprika, garlic powder, onion powder, and black pepper in a shallow dish. Lift chicken from the marinade and press into the flour mixture until heavily coated.
04 -
Heat 1 inch of neutral oil in a heavy skillet to 350°F. Fry chicken in batches for 5-6 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a wire rack.
05 -
Melt butter with hot sauce, honey, and garlic powder over low heat. Stir until smooth and warm, then remove from the heat.
06 -
Brush or quickly toss the fried chicken with Buffalo sauce. Place on toasted buns with lettuce if using, pickle slaw, and crushed kettle chips. Serve immediately.
# Good to know:
01 -
Best eaten right away while the chicken is crisp.
02 -
Marinate the chicken up to 24 hours ahead.
03 -
For less heat, use 1/3 cup hot sauce and 2 extra tablespoons butter in the Buffalo sauce.