Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 4 components
The purist's buffalo wing sandwich with no compromises. Crispy fried chicken breast tossed in authentic Frank's RedHot buffalo sauce, paired with a chunky, creamy blue cheese dressing made from Gorgonzola or Roquefort. Fresh celery-carrot slaw with blue cheese crumbles, a rich bacon jam, and crispy fried onion strings complete this sophisticated take on wings and dressing.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1 tablespoon Frank's RedHot sauce (for wet batter)1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1 teaspoon chicken bouillon powder1/2 teaspoon paprika1/2 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon black pepperBuffalo Sauce 1/3 cup Frank's RedHot sauce2 tablespoons unsalted butter1/2 teaspoon Worcestershire sauce1/4 teaspoon garlic powderChunky Blue Cheese Dressing 1/3 cup mayonnaise2 tablespoons sour cream3 ounces crumbled Gorgonzola or Roquefort cheese1 teaspoon fresh lemon juice1/4 teaspoon Worcestershire sauce1/4 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon black pepperBuffalo Blue Cheese Slaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced celery2 tablespoons thinly sliced red onions2 tablespoons blue cheese crumbles1 tablespoon mayonnaise1 teaspoon Frank's RedHot sauce1/2 teaspoon sugar1 teaspoon apple cider vinegar1/4 teaspoon celery seedpinch saltpinch black pepperBuffalo Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced2 tablespoons Frank's RedHot sauce1 tablespoon brown sugar1 teaspoon apple cider vinegarpinch saltBlue Cheese Cream Cheese Goat Cheese Spread 2 tablespoons cream cheese, softened1 ounce fresh goat cheese1 ounce crumbled Gorgonzola1/2 teaspoon garlic, minced1 teaspoon fresh chives, minced1/8 teaspoon black pepperpinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Buffalo Blue Cheese Slaw Buffalo Bacon Jam Blue Cheese Cream Cheese Goat Cheese Spread (on bottom bun) Buffalo Sauce (on chicken) Chunky Blue Cheese Dressing (drizzle on top) Fried onion rings Candied jalapeño bacon Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon Frank's RedHot sauce. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes, then toss in buffalo sauce. 9 In a small saucepan over medium-low heat, melt the butter. 10 Add Frank's RedHot sauce, Worcestershire sauce, and garlic powder. 11 Whisk until combined and warmed through, about 2 minutes. 12 Remove from heat. Toss the fried chicken in the sauce to coat. 13 In a small bowl, whisk together mayonnaise and sour cream until smooth. 14 Stir in crumbled Gorgonzola or Roquefort cheese, breaking it into large chunks. 15 Add fresh lemon juice, Worcestershire sauce, and garlic powder. 16 Season with salt and pepper. Refrigerate until ready to use. 17 In a large bowl, combine shredded cabbage, carrots, celery, and red onions. 18 In a small bowl, whisk together mayonnaise, Frank's RedHot, sugar, apple cider vinegar, and celery seed. 19 Pour the dressing over the vegetables and toss to coat evenly. 20 Fold in blue cheese crumbles gently. 21 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 22 In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. 23 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 24 Add diced onion and cook until softened, about 4 minutes. 25 Add minced garlic and cook for 1 minute. 26 Stir in Frank's RedHot sauce, brown sugar, and apple cider vinegar. 27 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 28 Season with salt. Let cool slightly — it will thicken as it cools. 29 In a small bowl, combine softened cream cheese, fresh goat cheese, and crumbled blue cheese. 30 Mix until smooth and well blended, about 1-2 minutes. 31 Stir in minced garlic. 32 Season with salt and pepper. Spread on the bottom bun before assembling. 33 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 34 Spread Blue Cheese Cream Cheese Goat Cheese Spread on the bottom bun. 35 Spoon a generous layer of Buffalo Bacon Jam on top of the spread. 36 Place the buffalo sauce-tossed chicken on top. 37 Drizzle Chunky Blue Cheese Dressing over the chicken. 38 Pile on Buffalo Blue Cheese Slaw. 39 Add crispy fried onion strings. 40 Place the top bun and serve immediately.
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