Buffalo Fried Chicken Sandwich | The Jewish Week | Food & Wine

Buffalo Fried Chicken Sandwich

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Buffalo Fried Chicken Sandwich

Credit: Courtesy Whitney Fisch

Make no mistake, the sandwich is all about composition. Do not attempt this sandwich without allowing yourself the time to pay attention to the details. This sandwich is the perfect marriage of spicy sweetness mixed with tangy coleslaw and a lightly non-dairy buttered bun. It’s also crispy and crunch while still being juicy! It’s a sandwich to be enjoyed on a Sunday night surrounded by loved ones who will still love you as you sniffle and slop your way through spicy hot buffalo sauce ecstasy. Pass the hand towels, this one is a keeper!

Servings & Times
Yield:
  • 4 burgers
Ingredients

Chicken

1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
1 teaspoon light brown sugar
1 teaspoon baking powder
4 skin-on or skinless, boneless chicken thighs


Seasoned Slaw

1/2 tablespoon garlic powder
2 tablespoons fresh lemon juice
3/4 cup mayonnaise
2 tablespoons finely chopped chives
1 teaspoon celery salt
½ teaspoon freshly ground black pepper
2 green onion stalks, finely diced (green parts only)
1 tablespoon of Bread and Butter pickle brine
2 cups thinly sliced green cabbage


Buffalo Wing Sauce

3/4 cup Frank’s Hot Sauce (I use Frank’s and have only used Frank’s since I was a kid so have no idea how this would taste with any other hot sauce).
2 tablespoons Worcestershire Sauce
1 tablespoon margarine
1 tablespoon brown sugar


Assembly

1½ cups all-purpose flour
⅓ cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
2 tablespoons kosher salt, plus more
1 large egg, beaten to blend
1 cup almond or coconut milk
3 tablespoons hot sauce (such as Frank’s)
Peanut or vegetable oil (for frying; about 8 cups)
4 soft seeded hamburger buns
3 tablespoons unsalted vegan butter, melted
Bread and butter pickles (optional but HIGHLY recommended) plus 1 tbsp brine
Freshly ground black pepper

Steps

Directions for Prepping Chicken:

Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet or on parchment paper, at least 2 hours and up to 1 day.


Seasoned Slaw:

Combine all ingredients up until the cabbage into a medium-size bowl and mix well. Taste and adjust seasoning as desired. Add in the cabbage and stir to combine. Cover with plastic wrap and chill for at least 30 minutes before serving.


Directions for Cooking Chicken:

Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl. Whisk egg, almond milk, and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 Tbsp. almond milk mixture into flour mixture and work in with your fingers. Dip chicken into remaining almond milk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.

Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain.


Directions for Buffalo Wing Sauce:

In a medium-sized sauce pan, add the hot sauce and heat over medium flame. Add in Worcestershire sauce, brown and margarine and stir well. Bring to a low boil, stirring frequently. Turn heat to low and let simmer for 3 minutes, stirring occasionally. Taste a bit (if you dare) and add more brown sugar at 1/2 teaspoon at a time if you like your sauce a little sweeter. The sauce should taste spicy and sweet with a hint of sour from the vinegar in the Frank’s. Turn off the flame, cover the pot with a lid and keep warm while you prepare the buns and assemble the sandwich.


Directions for Assembly:

Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with margarine and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.

Once done, take your cole slaw out of the refrigerator and spread a heaping spoonful onto one of the sides of buns. Add pickles to the other bun.

Pour the hot sauce into a large bowl that is big enough to dip the whole fried chicken in. Working in batches, dip one fried chicken (one at a time) into the bowl and cover with sauce. Let some of the sauce drip off into the bowl and then transfer to the buns. Do this until all chicken is complete. Serve hot and with TONS OF NAPKINS.


Reprinted with permission from Whitney Fisch/jewhungry)