Head to https://thld.co/geologie_strom50_0422 to save 50% off on your 30 day trial. Thanks to Geologie for sponsoring today’s video. The buffalo chicken sandwich is a food meant to make your mouth feel insane. I, for one, want to celebrate that with this juicy, crispy, tangy sandwich that only takes 25 minutes to make.

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RECIPE
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CHICKEN
▪6 boneless skinless chicken thighs
▪Salt

Salt chicken on both sides.

BREADING
▪300g or 1 3/4c ap flour (for breading mix)
▪5g or 1tsp salt
▪2-3g or 1tsp black pepper
▪3g or 1.5-2tsp cayenne pepper
▪3g or 1.5tsp paprika
▪5g garlic powder
▪300g or 1 1/4c buttermilk
▪200g or 1 1/4c ap flour (for dredge)

Combine dry ingredients (except 200g ap flour) in a bowl.
In separate bowls add buttermilk in 1 bowl and 200g ap flour in another bowl.

Pour a small amount of buttermilk into the seasoned breading mixture and whisk. It should still be dry and powdery, but clumpy.

Dredge chicken first in the unseasoned ap flour, then in the buttermilk, then the breading mixture, pressing breading into the meat to be sure it sticks. Allow to sit for 5-10minutes before frying.

FRYING
Add 3qt neutral oil (or enough oil to give you 3”/7.5cm of depth in your fry pot) to a large heavy bottomed pot over medium heat until temp reaches 350F/175C.

Gently lay thighs into oil away from you, only frying 2-3pc at a time. Fry for 4-5min until golden brown.

Once fried, place chicken in a bowl and stream buffalo sauce on to coat (recipe below).


BLUE CHEESE DRESSING
▪75g or 1/3c buttermilk
▪60g or 1/4c sour cream
▪15g or 1Tbsp lemon juice
▪½ clove garlic
▪10g or about ¼ of a rinsed shallot
▪5g or 1tsp salt
▪1 egg yolk
▪300g or 1 1/3c neutral oil (light olive, avocado, canola, etc)
▪100g or 3.5oz blue cheese

Add all ingredients except cheese and oil to high sided container. Blend with immersion blender. When combined, slowly stream in oil until emulsified.

Add about 50g (or ½ of the blue cheese) and blend until it’s mixed into the dressing. Add another 50g (or less if you don’t LOOVE blue cheese) and stir into dressing.


BUFFALO SAUCE
▪300g or 1 1/3c franks hot sauce (or brand of your choice)
▪15g or 3-4 cloves minced garlic
▪20g or 1Tbsp worcestershire
▪15g or 1Tbsp white distilled vinegar
▪150g or 10 1/2Tbsp unsalted butter, cubed
▪Very small pinch xanthan gum (optional)

Add all ingredients except butter and xanthan to sauce pan over medium high heat. Whisk ingredients together and allow to cook for 4-5min until thickened slightly. Whisk in butter. Whisk in xanthan gum.

POTATO BUN RECIPE:
Video: https://youtu.be/uyhneFLiOos
▪125g or 1/2c warm water (86F/30C)
▪3g or 1tsp yeast
▪45g or 3 tbsp melted butter
▪75g or 1/3c mashed potato
▪35g or 2 3/4 tbsp sugar
▪300g or 1 3/4c ap flour (11.7% protein)
▪5g or 1tsp salt
▪egg wash (1 egg + 2 teas water, stirred)

Into the bowl of a stand mixer fitted with dough hook attachment, measure water, yeast, melted butter, mashed potato, sugar, flour, salt. Mix on low for 3 mins until combined. Increase speed to med-high and mix 5-6 more mins. Cover & allow to ferment at room temperature for 90 minutes.

After that 90 mins, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. Fold and shape each of the 6 pieces as shown @2:58. Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 min.

Brush each dough ball with egg wash & load into preheated 400F/204C oven for 15min or until deep golden brown.


TO SERVE
Toast bun
Shingle on sliced dill pickles
On top of that add 1-2 pieces butter lettuce
Followed by chicken
Followed by generous spoonful of blue cheese dressing (recipe above)
Top with top buy and give it a loving squish before shoving it in your mouth.


🎧MUSIC:
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CHAPTERS
0:00 Intro
0:19 Prepping the chicken
0:48 Dredging and breading
2:50 Making the blue cheese dressing
4:43 Talking skincare with Geologie
5:44 Buffalo sauce (it's basically hot sauce and butter)
6:57 Frying the chicken
7:57 Making the sando
9:24 Let's eat this thing

#buffalochicken #friedchicken #buffalochickensandwich

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