Smash Patty Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat. Season both sides evenly with 1.5 tsp salt, 3/4 tsp black pepper, and 1/2 tsp garlic powder.

Caramelize thighs

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 2 tbsp neutral oil and 2 tbsp unsalted butter. When butter foams, add the seasoned thighs skin-side down. Press gently with a spatula for full contact and cook without moving 6–8 minutes until skin is deep golden brown and crispy.

Finish cooking

Flip the thighs and sprinkle 2 tbsp light brown sugar evenly over the skin side to begin caramelizing the exterior. Reduce heat to medium and continue cooking 4–6 minutes until internal temperature reaches 165°F (74°C) and the sugar has melted into a sticky caramel on the skin. Transfer thighs to a plate and let rest 5 minutes.

Smash patty technique

Reserve about 2 tbsp of the rendered juices/butter from the pan. Place a thigh skin-side up on a cutting board and, using a chef's knife or meat cleaver, press down firmly to slightly flatten the thigh to roughly 1/2" thickness (this creates the 'smash' profile while keeping juiciness). Repeat for remaining thighs. Return flattened thighs to the hot pan, pressing gently with a spatula until edges crisp, about 1–2 minutes per side. Remove and keep warm.

Slice the brioche or glazed donuts horizontally to make bun halves. Heat a clean skillet over medium and add 1 tbsp butter. Toast donut halves cut-side down 30–60 seconds until lightly golden and warmed through. The glaze will melt slightly — this provides the donut sensation in place of a traditional bun.

Make the sauce

In a small bowl, combine 4 oz softened cream cheese, 3 tbsp ranch dressing, 1 tbsp powdered sugar, and 1/4 tsp vanilla extract. Whisk until smooth and creamy. In a small nonstick skillet over medium-low heat, add 1 tbsp light brown sugar and let it melt gently for 1–2 minutes until it becomes syrupy and lightly caramel-colored. Fold the warm caramel into the cream cheese mixture and whisk quickly to incorporate. Taste and adjust seasoning; set aside.

Place 3 tbsp dulce de leche in a small bowl. If it's too thick to drizzle, stir in up to 1 tsp milk to reach a pourable glaze consistency. Warm gently in the microwave for 10–15 seconds or in a small saucepan over low heat until glossy and easily drizzled.

Assemble the smash patty sandwiches: On the bottom donut half place 1 lettuce leaf (or two if small). Put one caramelized, smashed chicken thigh on top. Spoon 1–2 tbsp of the caramelized ranch cream cheese over the chicken. Add 2–4 pickle slices if using. Drizzle about 1 tbsp dulce de leche glaze over the cream cheese. Finish with the top donut half. Repeat to make a second sandwich.

Serve

Serve immediately while chicken is hot and glaze/sauce are still glossy. Provide napkins — this sandwich is sweet, savory, and sticky. Taste and add a light pinch of salt and pepper to lettuce or chicken if desired.