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Chikn' Buffalo Recipe

Name: VEGANBURG Jalan Eunos CHIKN' BUFFALO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs (cut into 1" pieces) or plant-based chik'n pieces; 1 cups buttermilk (for marinade); 2 tbs hot sauce (for marinade, e.g., Frank's RedHot); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 cups vegetable oil (for frying) or neutral oil for shallow frying; 4 tbs unsalted butter; 0.5 cups hot sauce (Frank's or preferred); 1 tbs honey (or brown sugar for less sweet); 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp salt; 3 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 0.5 cups carrot, grated; 2 tbsp green onion, thinly sliced; 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey or sugar; 0.5 tsp salt; 0.25 tsp black pepper; 4 units burger buns or soft rolls (optional)

Inspired by VEGANBURG Jalan Eunos

Time1h

Serves4

HOT, TANGY AND ADDICTIVE WITH COOLING CREAMY SLAW.

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Ingredients

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Chikn' (Crispy Buffalo Pieces)

1 lb boneless, skinless chicken breasts or thighs (cut into 1" pieces) or plant-based chik'n pieces

1 cups buttermilk (for marinade)

2 tbs hot sauce (for marinade, e.g., Frank's RedHot)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups vegetable oil (for frying) or neutral oil for shallow frying

Buffalo Sauce

4 tbs Unsalted butter

1/2 cups hot sauce (Frank's or preferred)

1 tbs honey (or brown sugar for less sweet)

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Creamy Slaw (Cooling Counterpoint)

3 cups green cabbage, finely shredded

1 cups red cabbage, finely shredded

1/2 cups Carrot, grated

2 tbsp green onion, thinly sliced

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp honey or sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

4 units burger buns or soft rolls (optional)

2 tbs butter (for toasting buns, optional)

1/2 cups blue cheese crumbles or ranch dressing (optional)

1 tbsp chopped fresh parsley or celery leaves (optional garnish)

Method

Chikn' (Crispy Buffalo Pieces)

Marinate

Place the cut chikn' pieces in a bowl. Add 1 cup buttermilk and 2 tbs hot sauce, toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and adds initial heat.

Prepare dredge

In a shallow bowl or wide plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Heat oil

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/2" depth (or set up a deep fryer to 350°F / 175°C). Heat over medium-high until a deep-fry thermometer reads 350°F for deep frying, or until a small pinch of flour sizzles energetically in the hot oil for shallow frying.

Dredge and fry

Working in batches (do not overcrowd), remove chikn' pieces from the marinade letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess and carefully add to hot oil. Fry 3–5 minutes per side (depending on piece size and whether using plant-based), until golden brown and cooked through (internal temp 165°F / 74°C for chicken). Transfer to a wire rack set over a baking sheet to drain and keep crisp while you finish remaining batches.

Buffalo Sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Stir in 1/2 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth and just warmed through (do not boil). Taste and adjust heat/sweetness: add more hot sauce for heat or more honey for sweetness. Keep warm.

Coat

Place fried chikn' pieces in a large bowl. Pour warmed buffalo sauce over the pieces and toss quickly to coat evenly. Return coated pieces to the wire rack for 1–2 minutes to let excess sauce drip and for the breading to set without getting soggy.

Creamy Slaw (Cooling Counterpoint)

Make dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth and creamy.

Combine slaw

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot and 2 tbs sliced green onion. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld; stir again before serving.

To Serve

Optional - toast buns: Heat a skillet over medium heat and melt 2 tbs butter. Split buns and toast cut-side down until golden, about 1–2 minutes.

Assemble: If serving as sandwiches, place a handful of creamy slaw on the bottom bun, top with several buffalo-coated chikn' pieces, drizzle a little extra buffalo sauce or a spoonful of ranch/blue cheese if using, add a sprinkle of blue cheese crumbles and chopped parsley or celery leaves. Serve immediately while chikn' is hot and crispy.

If serving as a platter: pile buffalo chikn' next to a bowl of creamy slaw and a small ramekin of ranch or blue cheese for dipping.