Buffy
The chicken sandwich has always been this debated topic of strengths and weaknesses. Whether one should use flour or not, whether one should bake or fry, whether one should use brioche or sandwich bread. It’s all been debated since history has been documented. However, I am here to tell you that one sandwich conquers all of them. One sandwich has created the model that the rest so yearn to be.
Today, I made a buffalo chicken sandwich. And it wasn’t a buffalo chicken sandwich—it was THEE buffalo chicken sandwich. I could argue I made the greatest sandwich ever. The sandwich created to be an edifying culinary dish bestowed from the heavens. Yes, this sandwich was felt on a spiritual level. Every bite felt like my soul was being massaged as my taste buds were stimulated. I cried. I also let out a deep moan. Food shouldn’t make you moan, but I suppose good food can do that sometimes. This sandwich made me feel emotions I’ve never felt before. An experience alone worth an entire post, but I think the recipe will satisfy enough emotions.
The layering of the sandwich always feels the most important. I took my time with the slaw, the spicy caper mayo and even the buff-buffalo sauce. Everything felt perfectly in its right place. Cause every chicken sandwich deserves perfection. It deserves to feel like a hug. So now I extend my hug to you and you and you. Eat. Smile. Moan.
THEE buffalo chicken sandwich
ingredients
2 boneless skinless chicken breasts
3-4c canola oil
marinade:
1T ground white pepper
1T ground mustard
1T cayenne pepper
1 1/2T kosher salt
1T chili powder
1T paprika
1T fresh Black pepper
2-3c lowfat buttermilk
1/2c hot sauce of choice (I used Louisiana)
dry batter:
2c flour
1T kosher salt
1T fresh Black pepper
slaw:
2c shredded cabbage
1c sliced onion
1/2c mayo
1T Black pepper
1/2 juice of lime
1 1/2T white vinegar
spicy caper mayo:
1/4c minced capers
1T chopped thyme
1T chopped oregano
1 1/2T chopped dill
1 1/2 diced serrano pepper
1c mayo
1/2c sour cream
1/2 juice of lime (use the rest from that slaw)
2T mustard
optional: 1 1/2t Mirin
buff-buffalo sauce:
1 1/2c buffalo hot sauce (I used Frank’s)
1/2c unsalted butter
1T chili powder
1T cayenne pepper
Helpful Items:
meat tenderizer
digital cooking thermometer
Ziploc bags
recipe:
Slice 1/8 inch cuts into chicken breasts. Add breasts to bowl. Generously season breasts with white pepper, cayenne pepper, kosher salt, Black pepper, ground mustard, chili powder, paprika. Rub seasonings into breasts OR shake with bowl covered. Add hot sauce. Set aside in fridge for 1 hour—afterwards add buttermilk and set aside for 2 hours OR over night.
Take breasts out of marinade and individually put chicken breasts into Ziploc bag and mash with a meat tenderizer until 1 inch thickness is reached. Take out of Ziploc bag and place back into marinade. (If you don’t have a meat tenderizer, you can always use the bottom of a small pot. Also, I didn’t want huge pieces of chicken on my bread, so I sliced them to about a 5” x 5” size. But you can do WHATEVER ya want.)
Take breasts out of marinade and rub off excess marinade and drop into dry batter. Evenly coat the chicken please. Set aside and allow dry batter to set for 10-15 minutes.
In a large size pot, heat oil to 350F. Place chicken breast into oil and fry until internal temperature is about 160F. I recommend frying one breast at a time and flipping 4-5 minutes into frying. Set fried chicken breasts on wire rack or paper towel covered plate. Allow chicken to cool for 10-20 minutes.
In a small bowl, add minced capers, chopped thyme, chopped oregano, chopped dill, diced peppers, mayo and sour cream. Mix. Then add sour cream, lime juice and mustard. Mix. Then add the mirin. Mix again.
In a medium bowl, add shredded cabbage, sliced onion, black pepper and vinegar. Mix. Add mayo and juice of lime. Mix again. (Adjust mayo amount to taste)
In a medium-sized pot, heat to medium-high to melt 1/2c of unsalted butter and immediately add chili powder along with cayenne pepper. After butter mixture has gotten fragrant, add buffalo hot sauce and whisk until butter and hot sauce has combined. Remove from heat.
Drop cooled chicken breast into buffalo hot sauce one at a time. Evenly coat.
On brioche bun or toasted sandwich bread, evenly coat sides with spicy caper mayo and slaw. Add chicken breast between those buns and toasted sandwich bread. Enjoy!
