- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 240 ml
- 120 ml
- 80 g
- 120 g
- 30 g
- 1 tsp
- 1 tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- 1 l
- 120 g
- 60 g
- 1 tbsp
- 1 tbsp
- 1 tbsp
Process
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In a medium bowl, whisk together 240 ml buttermilk, 1 tsp of the fine salt, and 0.25 tsp of the black pepper. Add the 600 g chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
While the chicken brines, make the ranch slaw: in a large bowl, stir together 120 g mayonnaise, 60 g sour cream, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh chives, and the remaining 0.25 tsp black pepper. Fold in the 3 thinly sliced celery stalks and 1 julienned carrot. Cover and refrigerate.
In a shallow dish, combine 120 g all-purpose flour, 30 g cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and the remaining 0.5 tsp fine salt. Mix well.
In a small saucepan over low heat, melt 60 g unsalted butter. Whisk in 120 ml hot sauce until smooth and warmed through. Keep the buffalo sauce warm on the lowest heat, stirring occasionally.
Pour 1 l neutral oil into a deep, heavy pot or Dutch oven. Heat over medium-high until the oil reaches 175°C on a deep-fry thermometer.
Remove each chicken thigh from the buttermilk brine, letting excess drip off. Dredge thoroughly in the flour mixture, pressing so it adheres, then place on a wire rack. Repeat with all pieces.
Carefully lower 2 chicken thighs into the hot oil. Fry for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 75°C. Transfer to a clean wire rack to drain. Repeat with the remaining 2 thighs, keeping the oil at 175°C.
While the chicken fries, heat a large skillet over medium heat. Spread the cut sides of the 4 brioche buns with the 20 g softened unsalted butter. Toast the buns cut-side down in the skillet for 1 to 2 minutes, until golden. Set aside.
Once all chicken is fried and drained, toss each piece in the warm buffalo sauce until fully coated.
To assemble, place a generous spoonful of ranch slaw on the bottom half of each toasted bun. Top with a buffalo-coated chicken thigh, then add more slaw and the top bun. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is frying at too low a temperature, which makes the coating greasy and soggy. Use a thermometer and keep the oil at 175°C; fry in batches so the temperature does not drop.
- For extra-crispy chicken, after dredging, let the coated pieces rest on a wire rack for 10 minutes before frying. This helps the coating adhere and prevents it from falling off.
- Do not skip toasting the buns. The butter-toasted surface creates a barrier that keeps the sandwich from becoming soggy from the sauce and slaw.
- If you prefer a milder sandwich, use 80 ml hot sauce and 40 ml melted butter for the buffalo sauce, or add a splash of honey to balance the heat.
Substitutions
- chicken thighs→chicken breasts (pound to even thickness, fry 4-5 minutes per side)
- buttermilk→plain yogurt thinned with milk, or dairy-free milk with 1 tbsp lemon juice
- brioche buns→potato buns, ciabatta rolls, or gluten-free buns
- sour cream→plain Greek yogurt
- hot sauce→sriracha or another cayenne-based hot sauce (adjust amount to taste)
Storage & reheating
Store leftover fried chicken separately from the slaw and buns. The chicken keeps in an airtight container in the refrigerator for up to 3 days. The ranch slaw keeps in a separate airtight container for up to 2 days. To reheat the chicken, place on a wire rack set in a baking sheet and warm in a 190°C oven for 8 to 10 minutes, until hot and crisp. Do not microwave, as it will make the coating soggy. Assemble sandwiches fresh; toasted buns can be stored at room temperature for 1 day.
Gallery
FAQ
The questions we get asked most
Why is my buffalo chicken sandwich soggy?
Sogginess usually comes from assembling too early or not draining the fried chicken well. Always rest the fried chicken on a wire rack, not paper towels, so steam can escape. Toast the buns with butter to create a moisture barrier, and add the slaw just before serving.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts are leaner and can dry out. Pound them to an even 1.5 cm thickness, brine them the same way, and fry for 4 to 5 minutes per side until the internal temperature reaches 75°C. Thighs remain juicier and are more forgiving.
How do I make the buffalo sauce less spicy?
Use a mild hot sauce or reduce the amount to 80 ml and increase the melted butter to 80 g. You can also add 1 tbsp honey or a splash of cream to mellow the heat. Taste and adjust before tossing the chicken.
Can I make this sandwich ahead of time?
You can brine the chicken, make the slaw, and prepare the buffalo sauce up to 1 day in advance and store them separately in the refrigerator. Fry the chicken just before serving for the best texture. If you must fry ahead, reheat the chicken on a wire rack in a 190°C oven for 8 to 10 minutes to re-crisp.
What is the best oil for frying the chicken?
Use a neutral oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil. Olive oil is not ideal because it can burn at frying temperatures and impart a strong flavor. Maintain the oil at 175°C for even cooking.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on an instant-read thermometer inserted into the thickest part. The coating should be deep golden brown and the juices should run clear. If you do not have a thermometer, cut into the thickest piece; there should be no pink and the texture should be firm.
Can I use frozen chicken thighs?
Yes, but thaw them completely in the refrigerator overnight before brining. Do not brine frozen chicken, as the buttermilk will not penetrate evenly. Pat the thawed thighs dry before adding to the brine.
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