Buffalo Chicken Sandwich
Potato Buns:
· 200g Warm Milk (90℉)
· 9g Yeast
· 70g Sugar
· 1 Egg (Room Temperature)
· 1 Egg Yolk (Room Temperature)
· 625g Bread Flour
· 4 tbs Butter
· 15g Dough Conditioner
· 150g Mashed Potatoes
· 10g Salt
· 1 Egg + Splash of Milk (Egg Wash)
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Cup Buttermilk
· ½ Cup Pickle Juice
· 1 Cup Corn Starch
· 1 Cup All Purpose Flour
· 2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 4 tbs Salt & Pepper
Buffalo Sauce:
· ½ Cup Hot Sauce
· 4 tbs Butter
Quick Pickles:
· 1-2 Cucumber
· Fresh Dill
· 1 Cups Vinegar
· ½ Cup Water
· ½ tbs All-Purpose Rub
Cole Slaw:
· ½ Green Cabbage (Thinly Sliced)
· ¼ Purple Cabbage
· 1 Carrot (Grated)
· 1/2 Cup Mayo
· 2 tbs Red Wine Vinegar
· 2 tbs Sugar
· 1 tbs MSG
· 1 tbs Onion Powder
· 1 tbs Garlic Powder
· Salt & Pepper to Taste
Ranch:
· ½ Cup Greek Yogurt
· ½ Cup Mayo
· 4 tbs Buttermilk
· Fresh Dill (Diced)
· Fresh Chives (Diced)
· 2 tbs Onion Powder, Garlic Powder & MSG
· 1 tbs Vinegar
· Salt & Pepper
Potato Buns:
1. Blend the warm milk, yeast, half the sugar(~35g), 1 egg and 1 egg yolk
2. In the bowl of a stand mixer, combine the flour, sugar, mashed potatoes, dough conditioner, salt, softened butter & yeast mixture. Kneed for 10 minutes or until the dough forms
3. Place the dough ball into a lightly greased bowl covered with plastic wrap and let rise for 1 hour
4. Once risen, punch down the dough and divide it into 12 even dough balls
5. Pro Tip: you can freeze any of the leftover dough! Just leave the frozen dough out on the counter for 4 hours or in the fridge overnight
6. Place the dough balls onto a parchment lined baking sheet and then into a covered container. Rise for an additional 1.5-2 hours
7. Once Risen, brush with an egg wash and sprinkle over sesame seeds (optional). Then bake in a 365° oven for 17 minutes.
Buttermilk Fried Chicken:
1. In a bowl, mix the buttermilk, pickle juice, hot sauce and half of the dry seasoning.
2. Place in the chicken, marinate for at least 1 hour or up to 24 hours
3. In another bowl, mix the corn starch, all-purpose flour and remaining dry ingredients
4. Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust
5. Place the marinated chicken thighs into the dredge. Making sure to fully coat each piece
6. In a large Wok or Cast-Iron pan, fry @ ~350° for 7-10 minutes or until internal temps reach 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in at 150° until you are ready to eat)
Buffalo Sauce:
1. In a sauce pan melt the butter
2. Add the hot sauce and mix until combine
3. (optional) immersion blend for 30 seconds to create a smooth consistency
4. Paint over the fried chicken
Pickles:
1. Place the sliced cucumber into a reusable food container
2. Pour the vinegar, water and fresh dill into a measuring cup. Microwave for 2 minutes, then pour over cucumbers.
Coleslaw:
1. Place the carrot and both types of cabbage into a large bowl
2. In a small bowl, combine the mayo, vinegar and dry seasonings
3. Pour the mayo mixture into the cabbage blend. Mix and set aside
Ranch:
1. Mix all ingredients in a bowl
Buffalo Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun covered with ranch, followed by the buffalo chicken, pickles, a handful of coleslaw and finally the toasted top bun covered with more ranch. Enjoy!
