Buffalo Clucker Sammy Recipe

Prep and brine

Slice the chicken breasts horizontally into two thin cutlets (or pound to 1/2" thickness). In a bowl combine buttermilk, 2 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, coat completely, cover and refrigerate for at least 30 minutes (up to 4 hours).

While the chicken marinates, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper in a shallow dish. Whisk to evenly distribute.

Set a wire rack over a baking sheet. Remove each chicken piece from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess and place on the rack. For extra-crisp, double-dredge: dip back briefly in the remaining buttermilk and dredge again in the flour mixture.

Pour about 1" of vegetable oil into a heavy skillet (cast-iron recommended) and heat over medium-high until it reaches 350°F (175°C) or until a small pinch of flour sizzles on contact. If you don't have a thermometer, oil should shimmer and form steady bubbles.

Fry breaded chicken cutlets 2 at a time (depending on skillet size) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked cutlets to a clean rack set over a sheet pan to drain for 2 minutes.

While frying the last piece, make the buffalo sauce: melt 3 tbs unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt. Whisk until blended and warm; do not boil.

Toss the hot fried chicken in a bowl with enough buffalo sauce to coat (reserve about 1–2 tbs sauce per sandwich for drizzling). Turn pieces in the sauce until well coated.

Lightly butter the cut sides of the rolls. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread 2 tbs blue cheese dressing on the bottom half of each roll. Place a handful (~1/2 cup) shredded lettuce on top of the dressing, then add the buffalo-coated chicken cutlet. Top each cutlet with 2 dill pickle slices and a drizzle of the reserved buffalo sauce (about 1 tbs). Spoon 2 tbs blue cheese dressing on the top bun or spread on the top before closing.

Close the sandwich, press gently, and sprinkle chopped chives over the exposed dressing if using. Serve immediately with extra blue cheese dressing and remaining buffalo sauce on the side.