Ingredients
Buttermilk Blue Cheese Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons buttermilk
- 2 tablespoons white vinegar
- 2 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- ¾ cup crumbled blue cheese
Fried Chicken
- Vegetable oil, as needed for frying (about 2 inches depth in pan)
- 1½ cups all-purpose flour
- 1 cup low-fat buttermilk
- 2 large eggs
- 4 large boneless skinless chicken thighs (about 1 pound)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ⅓ cup Buffalo sauce (of choice)
Celery Slaw
- 5 stalks celery, shaved on the bias
- ⅓ cup blue cheese dressing (from the prepared buttermilk blue cheese dressing)
Instructions
- Make the Buttermilk Blue Cheese Dressing: In a small mixing bowl, whisk together mayonnaise, sour cream, buttermilk, white vinegar, minced garlic, and freshly ground black pepper until smooth. Gently fold in the crumbled blue cheese. Set aside or refrigerate in an airtight container until ready to use.
- Prepare for Frying Chicken: Pour vegetable oil into a large cast iron skillet or deep frying pan until it reaches about 2 inches deep. Heat the oil over medium-high heat to 350°F (180ºC), ensuring it’s hot enough for frying.
- Dredge the Chicken: In a shallow bowl, place the all-purpose flour. In another bowl, whisk together the low-fat buttermilk and eggs. Season each chicken thigh with kosher salt and freshly ground black pepper. Dip one piece at a time into the buttermilk and egg mixture, allowing excess to drip off, then dredge thoroughly in the flour. Shake off excess flour.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry, turning once, until golden brown on all sides and cooked through, about 8 minutes total. Remove the chicken from the oil and drain on a paper towel-lined plate or a cooling rack to remove excess oil.
- Coat with Buffalo Sauce: Transfer the fried chicken to a bowl and drizzle with the buffalo sauce. Toss gently to coat each piece evenly and set aside.
- Prepare Celery Slaw: In a medium mixing bowl, toss the shaved celery stalks with ⅓ cup of the prepared blue cheese dressing until well combined and coated.
- Assemble the Sandwiches: Place the buffalo-coated fried chicken thighs onto the bottom halves of your sandwich buns. Top each with a generous amount of celery blue cheese slaw. Close the sandwiches with the top buns and serve immediately for best texture and flavor.
Notes
- For crispier chicken, double dredge by repeating the buttermilk dip and flour dredge before frying.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- Use a thermometer to ensure the oil is maintained at 350°F for optimal frying results.
- Celery slaw can be prepared ahead and refrigerated but assemble sandwiches just before serving to keep them crisp.
- Serve with extra blue cheese dressing or ranch dressing for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
