Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 4 components
A bold buffalo cream cheese dip chicken sandwich that brings party appetizer energy to the lunch box. Crispy fried chicken breast is spread with a warm, creamy buffalo cream cheese sauce, then layered with tangy buffalo celery slaw, sweet-spicy bacon jam, and a goat cheese cream cheese spread. Finished with crispy bacon, corn chips, and green onions for textural contrast and indulgent comfort in every bite.
✨ 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 Cream Cheese Drizzle 2 ounces cream cheese, softened3 tablespoons Frank's RedHot sauce2 tablespoons heavy cream1 tablespoon unsalted butter1/2 teaspoon garlic, mincedpinch saltBuffalo Celery Slaw 1/2 cup shredded green cabbage1/4 cup thinly sliced celery2 tablespoons shredded carrots2 tablespoons thinly sliced red onions1 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 saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Buffalo Celery Slaw Buffalo Bacon Jam Buffalo Cream Cheese Goat Cheese Spread (on bottom bun) Buffalo Cream Cheese Drizzle (over chicken) 2 strips thick-cut bacon, cooked crispy Handful of Fritos corn chips Sliced green onions Buffalo Cream Cheese Goat Cheese Spread 2 ounces cream cheese, softened1 ounce fresh goat cheese3 tablespoons Frank's RedHot sauce1 tablespoon unsalted butter1 teaspoon garlic, minced1/8 teaspoon salt1/8 teaspoon black pepperDirections 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. 9 In a small saucepan over low heat, combine softened cream cheese, Frank's RedHot sauce, heavy cream, and butter. 10 Stir constantly until the cream cheese is melted and smooth, about 2-3 minutes. Do not allow to boil. 11 Add minced garlic and stir until combined. 12 Season with salt. Keep warm on low heat, stirring occasionally until ready to drizzle. 13 In a large bowl, combine shredded cabbage, sliced celery, carrots, and red onions. 14 In a small bowl, whisk together mayonnaise, Frank's RedHot, sugar, apple cider vinegar, and celery seed. 15 Pour the dressing over the vegetables and toss to coat evenly. 16 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 17 In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. 18 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 19 Add diced onion and cook until softened, about 4 minutes. 20 Add minced garlic and cook for 1 minute. 21 Stir in Frank's RedHot sauce, brown sugar, and apple cider vinegar. 22 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 23 Season with salt. Let cool slightly — it will thicken as it cools. 24 In a small bowl, combine softened cream cheese, fresh goat cheese, Frank's RedHot, and butter. 25 Mix until smooth and well blended, about 1-2 minutes. 26 Stir in minced garlic. 27 Season with salt and pepper. Spread on the bottom bun before assembling. 28 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 29 Spread Buffalo Cream Cheese Goat Cheese Spread on the bottom bun. 30 Spoon a generous layer of Buffalo Bacon Jam on top of the spread. 31 Place the fried chicken on top. 32 Drizzle Buffalo Cream Cheese Drizzle over the chicken. 33 Pile on Buffalo Celery Slaw. 34 Add crispy bacon strips, a handful of corn chips, and sliced green onions. 35 Place the top bun and serve immediately.
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