Dirty Bird Recipe
crispy fried chicken, buffalo sauce, cheddar, bacon, lettuce, tomato, brioche bun, ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Buffalo Sauce
Toppings & Assembly
Method
Fried Chicken
- 1
Prep and Marinate
Trim excess fat from chicken thighs and pat dry. In a bowl, combine buttermilk and 1 tablespoon hot sauce. Submerge chicken in the buttermilk mix, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and flavor.
- 2
Make Dredge
In a shallow dish, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.
- 3
- 4
Dredge and Fry
Remove chicken from marinade letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to form a good coating. Shake off excess. Fry in two batches if needed, careful not to crowd the pan. Fry 4–6 minutes per side until coating is deep golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and rest 5 minutes.
Buffalo Sauce
- 5
While chicken rests, melt 2 tablespoons butter in a small saucepan over low heat. Add 1/2 cup hot sauce, honey, apple cider vinegar and 1/8 teaspoon salt. Whisk and warm until butter is fully incorporated and sauce is glossy, about 1–2 minutes. Remove from heat.
- 6
Toss the hot fried chicken pieces gently in the warm buffalo sauce until evenly coated. Place coated chicken back on the rack so excess sauce drips off slightly.
Toppings & Assembly
- 7
Cook Bacon & Toast Buns
While saucing the chicken, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towels. Split brioche buns and butter cut sides with 1 tablespoon butter total. Toast buttered cut sides in a skillet over medium heat until golden, about 1 minute per side.
- 8
Assemble Sandwiches
Spread about 2 tablespoons (per sandwich) ranch dressing on the bottom bun. Place a lettuce leaf, then a slice of tomato. Put one sauced fried chicken piece on top, then a slice of sharp cheddar (the heat will slightly melt it). Add two bacon strips, another small drizzle of ranch if desired, then top with the bun. Repeat for the second sandwich.
- 9
Serve
Cut sandwiches in half if desired and serve immediately while hot and crispy. Provide extra ranch and napkins—the sandwich is juicy and saucy.