Buffalo Chicken Sandwich Recipe

Trim and brine (marinate)

Trim excess fat from the chicken thighs and, if very thick, butterfly slightly for even thickness. Place thighs in a bowl or zip-top bag and pour the buttermilk and 2 tbs hot sauce over them. Cover and refrigerate for at least 1 hour (up to 4 hours) to tenderize and flavor.

Prepare dredge

In a shallow bowl or dish combine the all-purpose flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Mix thoroughly so seasoning is evenly distributed.

Dredge chicken

Remove each thigh from the buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to form a good coating. Set coated thighs on a wire rack for 10 minutes to help the coating adhere.

Fry

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily. Fry the thighs 2 at a time (depending on pan size) for 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan and rest 3–5 minutes.

While the chicken rests, make the sauce. In a small saucepan over low heat combine the hot sauce, butter, honey, white vinegar and 1/4 tsp salt. Stir until butter is melted and sauce is smooth and slightly thickened, about 2–3 minutes. Remove from heat. Toss the fried thighs gently in a bowl with about 3/4 of the sauce until evenly coated (reserve remaining sauce for brushing and serving).

In a mixing bowl combine the sliced cabbage, shredded carrot and red onion. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over vegetables and toss to combine. Taste and adjust seasoning; refrigerate until ready to assemble.

Toast the buns: Heat a skillet over medium heat. Butter cut sides of the buns (about 1/2 tbs per bun) and toast cut-side down until golden, about 1–2 minutes.

Assemble the sandwiches: Place a toasted bottom bun on a plate. If using, spread 1 tbs ranch or blue cheese dressing on the bun. Place one buffalo-coated chicken thigh on each bun. Immediately top each hot thigh with a slice of cheddar so it softens slightly. Add 4 pickle slices per sandwich, then mound about 3/4 cup house slaw over the pickles. Spoon a little reserved buffalo sauce over the slaw if you like more heat. Cap with the top bun and press gently.

Serve: Serve the sandwiches hot with any remaining sauce and extra pickles or dressing on the side.