Dill Pickle Buffalo Chicken Sandwiches
The humble chicken sandwich is already fairly perfect on its own. Throw in some buffalo sauce, and you’ve reached perfection—or have you? Our friends at Millennial Kitchen came up with another upgrade: the makings of our Dill Pickle Chopped Kit, featuring green leaf lettuce, shredded cauliflower, kale, cabbage, crinkle-cut radishes, dill-pickle-seasoned brioche crouton crumbles, and a briney, tangy dill pickle ranch dressing.
Put it all together, and you have an elevated buffalo chicken sandwich packed with satisfying textures and quite literally overloaded with complementary flavors, both spicy and cooling. In fact, you could probably open a food truck just selling these. Just a thought.
- Total TIME:
- 60 minutes
- SERVINGS:
- 4 Sandwiches
- CREATED BY:
- Ashley Pelaez
Ingredients
- 1 Taylor Farms Dill Pickle Chopped Kit, assembled & tossed (reserve some dressing for spreading on buns)
- 1 cup buttermilk
- 3 Tablespoons buffalo sauce, plus more for serving
- 4 medium-sized chicken thighs
- ~3/4 cup vegetable oil
- 3/4 – 1 cup all-purpose flour
- 4 Brioche or bakery buns
- 1 beefsteak tomato, sliced
- 4 dill pickles, sliced
Directions
- In a large bowl, combine buttermilk and 3 tablespoons buffalo sauce. Add the chicken to the bowl & let it marinate for at least 30 minutes, up to 2 hours.
- Once chicken has marinated, remove it from the buttermilk mixture & let excess buttermilk drip off. Coat chicken in flour, making sure it’s completely covered. Repeat with remaining chicken thighs.
- To fry the chicken, begin by heating your oil in a large, heavy-bottom pot or Dutch oven. You want enough oil to cover the bottom of the pot, & go halfway up the chicken, roughly 1/2″ of oil.
- Once oil has reached 350°, carefully lower chicken into the oil & cook on one side for 6-7 minutes, until chicken is golden brown. Then, flip the chicken & cook for another 6-7 minutes on the second side, until chicken is browned & cooked through (165° internal temperature).
- Place fried chicken in a bowl & pour over enough buffalo sauce to completely cover the chicken, then toss until the chicken is completely coated in sauce.
- Lightly toast Brioche buns & slather the remaining salad dressing on both sides of each bun. Top with chicken, sliced tomato, pickles & Taylor Farm’s Dill Pickle Chopped Kit. Enjoy!
No Buffalo Sauce, No Problem
This recipe is a little easier if you have some buffalo sauce already on hand, but if you don’t have any at the moment and want to save a trip to the store, here’s a simple and entirely effective recipe for classic homemade buffalo sauce as good as any takeout.
As long as you have hot sauce (such as Franks Red Hot or any other cayenne-based pepper sauce), butter, garlic powder, white vinegar, cayenne pepper, and Worcestershire sauce, you’re all set.
Here’s how to do it:
- In a saucepan over low heat, melt 1/3rd cup of butter.
- Once the butter is melted, add ½ cup of hot sauce, 1 tablespoon of white vinegar, 1 teaspoon of Worcestershire sauce, ½ teaspoon of garlic powder, and ½ teaspoon of cayenne pepper to the saucepan. Stir well to combine all the ingredients.
- Let the mixture simmer gently for about 5 minutes, stirring occasionally. This allows the flavors to blend together.
- Taste the sauce and adjust the seasonings if needed. You can always add more cayenne pepper or hot sauce if you want it spicier.
- Remove the saucepan from the heat and let the buffalo sauce cool down for a few minutes before using it.
Once the sauce has cooled slightly, you can use it immediately or store it in an airtight container in the refrigerator for future use. Aside from its natural pairing with chicken, this homemade buffalo sauce is perfect for cauliflower bites or any other dish you’d like to spice up with classic buffalo flavor!
One more quick hack
Perhaps you’re also out of buttermilk. No worries! You can make a quick substitute with regular milk if you have white vinegar or a lemon on hand.
Simply combine one cup of milk with one tablespoon of either lemon juice or white vinegar. Stir it around a bit and allow it to sit for 5-10 minutes for a perfectly good buttermilk substitute! Your milk may have some curds in it after this process, but don’t fret—that’s just a sign the process worked.
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