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Sep 10, 24
- Bone-in, skin-on chicken thighs
- Diamond Crystal kosher salt (or your choice of seasoning)
- Granulated garlic
- 16-mesh black pepper
- Duck fat spray (optional, for extra crispiness)
- Your favorite hot sauce
- Pickles
- Shredded lettuce
- Buns (see below for recipe)
**For the Bleu Cheese Dressing:**
- 1 egg
- Lemon juice (to taste)
- Pinch of salt
- Avocado oil (to emulsify)
- Sour cream (to your desired thickness)
- Buttermilk (to your desired thickness)
- Worcestershire sauce (a shot)
- Bleu cheese crumbles
- Salt and sugar (to taste)
- Chives (optional)
**For the Buns:**
- 185g warm milk
- 10g yeast
- 50g sugar
- 2 whole eggs
- 460g flour
- 14g dough conditioner
- 8g salt
- 42g butter, softened
- 1 egg yolk (for egg wash)
- Sesame seeds (optional, for topping)
-Take your chicken thighs, and pat em dryyy. Season them thoroughly with Diamond Crystal kosher salt, granulated garlic, and 16-mesh black pepper on all sides (or your preferred rub). -Place the seasoned chicken on a wire rack and allow it to sit in the fridge for a few hours to dry brine.
-Fire up the pit to 300°F. Place the chicken thighs on the pit, skin side down.
-Cook for about 45 minutes. If you want an extra crispy skin, spray the chicken with duck fat during this time.
-Let it cook for an additional 15 minutes before flipping the chicken over to the other side. -Continue cooking for about 30 more minutes, or until the internal temperature reaches 180°F. -Once cooked, pull the chicken off the pit and allow it to rest before deboning.
-Warm up your favorite hot sauce and coat the chicken thighs generously.
-Toast your buns, then assemble your sandwich by adding a layer of bleu cheese dressing, pickles, shredded lettuce, the sauced chicken thigh, more bleu cheese dressing, and the top bun.
---
-In a quart container, add an egg, lemon juice, a pinch of salt, and granulated garlic.
-Using an immersion blender, mix everything together.
-While the blender is spinning, slowly drizzle in avocado oil to create a mayo base.
-Once you’ve achieved the desired consistency, add sour cream and buttermilk, adjusting the amounts based on how thick you want your dressing.
-Mix in a shot of Worcestershire sauce, some bleu cheese crumbles, a bit of salt, and sugar to taste.
-Blend everything. Adjust the seasoning if needed, and stir in some chives for a bit of freshness.
-In a stand mixer, combine the warm milk, yeast, sugar, and two whole eggs.
-Mix until combined. Add flour, dough conditioner, and salt, and continue mixing until a shaggy dough forms.
-Next, add softened butter and knead the dough for 6-8 minutes until smooth and elastic. -Transfer the dough into a greased bowl, cover it, and let it rise for 1 hour.
- Once the dough has risen, punch it down to release air, then divide the dough into 90-95g portions.
-Shape each portion into a smooth ball, folding the seams underneath.
-Let the dough balls rise again for about 30 minutes until poofed up.
-Brush the buns with an egg yolk wash and sprinkle sesame seeds on top if desired.
-Bake in a 375°F oven until golden brown.
-Remove the buns from the oven and let them rest on a wire rack.
Enjoy your tangy, spicy, direct heat buffalo chicken sandwich!
"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"
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