Gourmet Buffalo Chicken Sandwiches🍖 Main

IngredientsCopy

The Brine & Chicken

• 1 1/2 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1 1/2 cups buttermilk, full fat preferred
• 1/2 cup pickle brine, strained liquid from a jar of dill pickles
• 1 tbsp hot sauce, cayenne-based
• 1 tsp kosher salt

The Crispy Dredge

• 2 cups all-purpose flour
• 1/2 cup cornstarch, crucial for extra crispiness
• 1 tsp baking powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp white pepper, ground
• 1 1/2 qt neutral oil, for frying (peanut or canola)

Brown Butter Buffalo Sauce

• 2/3 cup cayenne pepper sauce, ideally Frank's RedHot or similar
• 4 oz unsalted butter, 1 stick, cold and cubed
• 1 tbsp honey, for gloss and balance
• 1 tsp Worcestershire sauce
• 1 clove garlic, grated into a paste

Gorgonzola-Celery Slaw

• 3 celery stalks, shaved very thinly on a bias
• 2 cups iceberg lettuce, very thinly shredded
• 1/3 cup Gorgonzola cheese, crumbled
• 3 tbsp high-quality mayonnaise
• 1 tbsp sour cream
• 1 tsp lemon juice, freshly squeezed
• 1/2 tsp black pepper, coarse cracked

Assembly

• 4 brioche buns
• 2 tbsp butter, softened, for toasting buns

Instructions

Brine the Chicken

1. In a large mixing bowl or resealable bag, combine the buttermilk, pickle brine, hot sauce, and kosher salt.
2. Submerge the chicken thighs completely in the liquid.
3. Refrigerate for at least 2 hours, or up to 12 hours for maximum tenderness and flavor penetration. The acid in the pickle juice and buttermilk will denature the proteins, ensuring the meat remains juicy during frying.

Prepare the Gorgonzola-Celery Slaw

1. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, and coarsely cracked black pepper until smooth.
2. Gently fold in the crumbled Gorgonzola cheese, shaved celery, and shredded iceberg lettuce. Avoid over-mixing to keep the lettuce crisp.
3. Taste and adjust seasoning if necessary. Cover and refrigerate until assembly; the cold slaw provides a vital temperature and texture contrast to the hot chicken.

Prepare the Brown Butter Buffalo Sauce

1. In a small saucepan over medium heat, melt the cold cubed butter. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty (approximately 3-5 minutes).
2. Immediately remove from heat to stop the cooking process.
3. Whisk in the garlic paste, cayenne pepper sauce, honey, and Worcestershire sauce until the mixture is emulsified and glossy. Set aside in a warm spot (not hot) to keep fluid.

Dredge the Chicken

1. In a wide, shallow dish, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and white pepper.
2. Remove the chicken from the brine, allowing excess liquid to drip off slightly, but leaving the chicken moist.
3. Drizzle about two tablespoons of the used brine into the flour mixture and work it in with your fingers to create small, shaggy clumps. These clumps will fry up into extra-crunchy bits.
4. Press each piece of chicken firmly into the flour mixture, ensuring every crevice is coated. Shake off excess flour gently and place on a wire rack. Let them sit for 10 minutes; this hydration period helps the breading adhere during frying.

Fry the Chicken

1. Fill a Dutch oven or heavy-bottomed pot with neutral oil to a depth of 2 inches. Heat the oil to 350°F (175°C).
2. Carefully lower the chicken thighs into the hot oil, frying in batches if necessary to avoid overcrowding the pot (which lowers the temperature too much).
3. Fry for 6-8 minutes, flipping halfway through, until the crust is a deep golden brown and the internal temperature registers 165°F (74°C) on an instant-read thermometer.
4. Transfer the fried chicken to a clean wire rack set over a baking sheet to drain. Season immediately with a pinch of salt while hot.

Assemble the Sandwiches

1. While the chicken drains, spread the softened butter on the cut sides of the brioche buns. Toast them in a skillet or on a griddle until golden and crisp.
2. Place the fried chicken thighs into a large bowl and pour the warm brown butter buffalo sauce over them. Toss gently until every piece is evenly glazed.
3. Place a glazed chicken thigh on the bottom half of each toasted bun.
4. Top generously with the cold Gorgonzola-celery slaw.
5. Close the sandwich with the top bun and serve immediately.