25 Minute Crispy Buffalo Chicken Sandwich (with Homemade Blue Cheese Sauce)

Head to https://thld.co/geologie_strom50_0422 to save 50% off on your 30 day trial. Thanks to Geologie for sponsoring today’s video. The buffalo chicken sandwich is a food meant to make your mouth feel insane. I, for one, want to celebrate that with this juicy, crispy, tangy sandwich that only takes 25 minutes to make.

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6 boneless skinless chicken thighs

Salt chicken on both sides.

300g or 1 3/4c ap flour (for breading mix)
5g or 1tsp salt
2-3g or 1tsp black pepper
3g or 1.5-2tsp cayenne pepper
3g or 1.5tsp paprika
5g garlic powder
300g or 1 1/4c buttermilk
200g or 1 1/4c ap flour (for dredge)

Combine dry ingredients (except 200g ap flour) in a bowl.
In separate bowls add buttermilk in 1 bowl and 200g ap flour in another bowl.

Pour a small amount of buttermilk into the seasoned breading mixture and whisk. It should still be dry and powdery, but clumpy.

Dredge chicken first in the unseasoned ap flour, then in the buttermilk, then the breading mixture, pressing breading into the meat to be sure it sticks. Allow to sit for 5-10minutes before frying.

Add 3qt neutral oil (or enough oil to give you 3”/7.5cm of depth in your fry pot) to a large heavy bottomed pot over medium heat until temp reaches 350F/175C.

Gently lay thighs into oil away from you, only frying 2-3pc at a time. Fry for 4-5min until golden brown.

Once fried, place chicken in a bowl and stream buffalo sauce on to coat (recipe below).

75g or 1/3c buttermilk
60g or 1/4c sour cream
15g or 1Tbsp lemon juice
½ clove garlic
10g or about ¼ of a rinsed shallot
5g or 1tsp salt
1 egg yolk
300g or 1 1/3c neutral oil (light olive, avocado, canola, etc)
100g or 3.5oz blue cheese

Add all ingredients except cheese and oil to high sided container. Blend with immersion blender. When combined, slowly stream in oil until emulsified.

Add about 50g (or ½ of the blue cheese) and blend until it’s mixed into the dressing. Add another 50g (or less if you don’t LOOVE blue cheese) and stir into dressing.

300g or 1 1/3c franks hot sauce (or brand of your choice)
15g or 3-4 cloves minced garlic
20g or 1Tbsp worcestershire
15g or 1Tbsp white distilled vinegar
150g or 10 1/2Tbsp unsalted butter, cubed
Very small pinch xanthan gum (optional)

Add all ingredients except butter and xanthan to sauce pan over medium high heat. Whisk ingredients together and allow to cook for 4-5min until thickened slightly. Whisk in butter. Whisk in xanthan gum.

Video: https://youtu.be/uyhneFLiOos
125g or 1/2c warm water (86F/30C)
3g or 1tsp yeast
45g or 3 tbsp melted butter
75g or 1/3c mashed potato
35g or 2 3/4 tbsp sugar
300g or 1 3/4c ap flour (11.7% protein)
5g or 1tsp salt
egg wash (1 egg + 2 teas water, stirred)

Into the bowl of a stand mixer fitted with dough hook attachment, measure water, yeast, melted butter, mashed potato, sugar, flour, salt. Mix on low for 3 mins until combined. Increase speed to med-high and mix 5-6 more mins. Cover & allow to ferment at room temperature for 90 minutes.

After that 90 mins, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. Fold and shape each of the 6 pieces as shown @2:58. Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 min.

Brush each dough ball with egg wash & load into preheated 400F/204C oven for 15min or until deep golden brown.

Toast bun
Shingle on sliced dill pickles
On top of that add 1-2 pieces butter lettuce
Followed by chicken
Followed by generous spoonful of blue cheese dressing (recipe above)
Top with top buy and give it a loving squish before shoving it in your mouth.

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0:00 Intro
0:19 Prepping the chicken
0:48 Dredging and breading
2:50 Making the blue cheese dressing
4:43 Talking skincare with Geologie
5:44 Buffalo sauce (it’s basically hot sauce and butter)
6:57 Frying the chicken
7:57 Making the sando
9:24 Let’s eat this thing

#buffalochicken #friedchicken #buffalochickensandwich

**DISCLAIMER: Some links in this description may be affiliate links. If you buy products using these links I’ll receive a commission at no added cost to you. Thank you in advance for your support!



  • Head to https://thld.co/geologie_strom50_0422 to save 50% off on your 30 day trial. Thanks to Geologie for sponsoring today’s video.

    Brian Lagerstrom 22/10/2022 pm6:01
  • Looks delicious.

    Kevin Foley 22/10/2022 pm6:01
  • I don't even wanna think about the fat content of this

    Emmet Mc Garrigle 22/10/2022 pm6:01
  • Exactly what i was after. Thank you 🔥

    Carl Jones 22/10/2022 pm6:01
  • How would this taste if cooked in engine oil, as opposed to neutral oil?

    Kevin Sokol 22/10/2022 pm6:01
  • I have a request for information I think I'm going to like this just as you have it right there but my sister doesn't like hot sauce is there any way to make it mild?

    Nerys 22/10/2022 pm6:01
  • So I tried doing this and when I put the chicken in the oil it burnt the outside of the chicken like black. And then the inside of the chick was still raw. What did I do wrong? Please help

    Chris Eyre 22/10/2022 pm6:01
  • To whoever reads this: try Hidden Valley Ranch Seasoning on some fried chicken. You're welcome

    Professional Name 22/10/2022 pm6:01
  • What’s the best way to store the blue cheese dressing ? Do I just refrigerate it ? If yes then for how long can it stay refrigerated ?

    Sanmoh Hombal 22/10/2022 pm6:01
  • Raw egg freaks me out in case someone is pregnant and doesn’t realize.

    Jane Mulvenna 22/10/2022 pm6:01
  • Always great videos! I was just wondering is it absolutely necessary to use that much oil in a blue cheese? To emulsify? I was just wondering because it seems like you emulsify everything when it comes to dressings or dips. I’m just trying to understand. I’m definitely not trying to be a critic

    MagicMouse 22/10/2022 pm6:01
  • Why ur and Joshua's kitchen is ecxact replica of each other

    tj 22/10/2022 pm6:01
  • why is my chicken still raw

    Julian Avila 22/10/2022 pm6:01
  • Good Job Brian I give this 10/10!!!! XD

    Faris Qteshat 22/10/2022 pm6:01
  • Seriously that made my mouth water I’m definitely going to try this ,,thank you from Sam Belfast.n.ireland ❤✝️

    Sam Graham 22/10/2022 pm6:01
  • this looks great 🤤

    YumYumSnacks 22/10/2022 pm6:01
  • Amen.

    Dawson 22/10/2022 pm6:01
  • joshua weissman better

    Imjustrayan 22/10/2022 pm6:01
  • He has the same kitchen as Joshua wessimen

    Deejah 22/10/2022 pm6:01
  • lâu lâu coi mấy này cũng vui

    Luccanr99 Nardoni 22/10/2022 pm6:01
  • Recipe sounds good but you biting a sandwich upside down was an insult to bun order. Also you gotta take your hand jewelry (ring) while cooking.

    Cem Irmak Tas 22/10/2022 pm6:01
  • Brian, you're descriptions of the techniques you used are so informative and descriptive, well done

    LEN90 22/10/2022 pm6:01
  • Why is no one asking what (worzerzreszzzzz) is!!! I cannot even find in google wth..

    Juna Yonjan 22/10/2022 pm6:01
  • This is greater than a caveman banging two Rocks together

    Nicky Crimes 22/10/2022 pm6:01
  • That sandwich looks delicious although I think I'll sub out the bleu cheese with regular ranch as I'm deathly allergic to bleu cheese….other than that I'd make that in a heart beat cause I absolutely LOVE making fried chicken.

    Jonathan Matthews 22/10/2022 pm6:01
  • Yeah no way this is taking only 25 minutes. Maybe with everything mise en place and without cleaning at all 😂

    Gabriel Spang 22/10/2022 pm6:01
  • How well does this work on chic breasts???

    phillip poulakis 22/10/2022 pm6:01
  • Beautiful, im trying this on saturday! Thanks!

    Juan Pedro Nofal 22/10/2022 pm6:01
  • We use a 0 Calorie Hot Sauce and add 150g of Butter 😂

    CreziTV 22/10/2022 pm6:01
  • This looks amazing. Will definitely try

    Di Milton 22/10/2022 pm6:01
  • Please someone tell me what he said at 6:00, I can't understand 😩

    Pratik Sagar 22/10/2022 pm6:01
  • mouth watering

    Dino Man 22/10/2022 pm6:01
  • I'm going to try this, but with my own breading recipe, and haddock. I'm super interested in that blue cheese dressing you made!

    Liah Fox 22/10/2022 pm6:01
  • Hey Brian I don’t have access to buttermilk can i use plain milk instead??

    keivan iz80 22/10/2022 pm6:01
  • i’ll try this without blue cheese

    Erin Whalen 22/10/2022 pm6:01