Yo I am Your new Subscriber. By The Way I was literally confused with the Buffalo word I thought it's Buffalo meat 😄 Than I Realized. I liked your cooking will definitely going to try this at home.
I can't even begin to imagine how good that tastes, so I'm going to have to find out this weekend. Thanks for showing people that kitchen skills can be learned, but the love and excitement is what makes a dish truly great. Edit: Follow up. Even if you don't make the whole sandwich (which you SHOULD), do not sleep on these sauces. They are absolutely delicious! Best buffalo sauce I've ever had hands down. Treat yourself and follow this man's recipes.
That sammich looks so good. I started adding some honey mustard to my buff sauce. I love the extra sweetness, tang, and depth that the honey mustard provides.
@@hudsondean2812 like a 2:1:1, franks:butter:honey mustard: and Kraft honey mustard salad dressing is super sweet, I think it works well. Can do homemade or honey Dijon if you’re fancy
This dredging / coating technique is insane, it made the crispiest bestest chicken I've ever made. I'm definitely going to use it for everything from now on. I added a bit of cornstarch to the last flour bowl and it turned out INCREDIBLE! Restaurant quality for a quarter of the price.
As being a resident Buffalonian, I approve this sandwich... and now onto the real problem, which is the chicken surviving long enough to actually be made into a sandwich. 😂
If I'm gonna take this long to make a buffalo sandwich I'm gonna make sure to make atleast 5 sandwiches cause chNces are I'll be hungry with just one buffalo sandwich
@1:30 In large scale food production, adding the liquid to the final breading is "seeding". Brian's giving the fried food pro secrets. When we do it at large scale, you want it to hold together when you squeeze it in a fist but crumble again when you poke it.
If you're a blue cheese fanatic as I am, I encourage you to use Crema Salvadorena (or Mexicana if not available) instead of regular sour cream. The latin cremas (Salvadorena especially) have a blue-cheese taste to them which really amplifies the sauce.
I got my popcorn ready for all the people saying crystal is better than franks. Crystal is better than franks for everything else besides a chicken sammich IMO.
I absolutely love your channel. Not only do you cook like a demon, your production value, and tempo are hitting all the right places. Thank you for a great informative channel!
Need alert...thx for keeping safety first when dealing with hot oil. It's really important, and if one single person avoids a burn because they listened to you, well done.
Oil burns are super super serious! My chef showed me a terrible Canadian PSA on my first day 15 years ago of some young line cook totally burning their whole body with a pot of oil. Check the vid out it’s on RU-vid. You will never be the same
Version 2.0: Cambozola cheese instead of blue cheese dressing, Nashville hot instead of Buffalo hot. Brioche pocket instead of a brioche bun, to catch all the gooey cheese and Nashville hot sauce.
Not all blue cheese are equal! Some have stronger flavours than other If you’re looking for a mild one, try GORGONZOLA. I feel it would be perfect for this recipe and classic chicken wings Cheers from San Diego California
I am so excited to make this. The Hubs went to school in Buffalo, NY and loves anything buffalo chicken, so I am going to have to make this!!! Thank you.
I made this tonight and it was great! The dressing was amazing. Definitely took longer than 25 minutes. If I had all the ingredients and equipment sitting ready, maybe it would take 25 minutes after the 3rd or 4rth iteration, but that would exclude cleanup. Every element of this recipe was perfect though, very tasty!
I instantly knew this was something that I HAD to make. It has everything I want from frood on it. Needless to say, it was one of the most delicious things I've ever cooked & eaten. Many thanks to you, Brian. Love your work and channel ;3
Good lord that looks good. Home made blue cheese is key. There is a certain wing chain - something about a buffalo and wild things - that has very good wings. Both their ranch and bleu cheese are straight from a corn syrup laden bottle and essentially inedible. Dope sammy!
Thank you for another great video!!! The details are so awesome. You help me to see the one or two baby steps I skip that make a HUGE difference. You totally rock!!!
Easiest way to stop the buffalo sauce splitting is to let it cool before adding the butter, then turning the heat back on and only heat until the butter Is melted and incorporated then take it off the heat, don’t boil it with the butter in because it seperates the fats. This took many sauces to learn.
Brian, you really outdid yourself with this recipe. It's definitely my favorite one to date, and to think that you were able to make this in under 25 minutes. Might take me a little longer, but i'm looking forward to trying this one! Cheers!
I coat boneless chicken thighs in Ranch Dressing, then coat with seasoned bred crumbs, then broil or bake. For some reason the supermarkets I shop-at don't stock Buttermilk....so I use Ranch Dressing instead
Finally someone who actually lists the ingredients and how much of each 😭😭, it is Ramadan so I may just make it for my iftaar sometime. Thanks for this amazing food video got my stomach rumbling 😫😫
I love it when you make dressings. It really adds something to the dishes. Keep on trucking. You always have the best most concise videos on things, even though other RU-vid chefs do the very same dish, yours is the one I go by.
This might be the BEST blue cheese dressing I have ever had. It is so freaking good I could just eat it with a spoon. The leftover is going on some big A salads I am making for lunches this week. Thanks for another incredible recipe Bri!
I really enjoyed your video esp when you taste test it yourself and bec its soo good, it made you dance!! Its fun to see this. Really tempting to try! Thanks for the recipe!
Dude, I legit had a ratatouille moment when I was instantly transported to the first time I had buffalo chicken fingers and blue cheese at max and erma’s. Thanks for bringing back a core childhood memory. This recipe rips and so does your channel.
4:36 love the way your lip corners are coming up during this zoom in like you're holding in a laugh/smile, because you know before any of us could what you were gonna do to that spoonful of dressing lmao
@@BrianLagerstrom you're actually awesome. I was using doordash for meals probably 15 times a week (not an exaggeration) before I found your channel. From one gangly 6'4" guy to another: keep it up.
Noooo, buffalo 🦬 sauce is the devil. I’m from the UK and tried this last year and I died inside. This tangy, rancid, death sauce can do one. Give me a nice, sweet and smoky bbq sauce and I’m golden
If it was rancid, they were doing it way wrong! And one of the great things is the contrast with the cooling blue cheese sauce. If you like spice, you should give a homemade version a try.
This was recommended to me when I was thinking of using that buttermilk I have in the freezer for fried chicken! Now it's going to be buffalo chicken sandwiches from the exact recipe if I can the buns at the store
😱 That sauce is scandalous!! I adore mayonnaise but I've never thought of making a cheesy version of it, wow! And when it comes to the blue cheese, I think it's very underrated, cause the stronger the smell, the better the cheese! 🧀😁🤷🏽♀️ Very very tasty burger, I've recently had my dinner, but I'm already getting hungry again after watching your happy dance of tastiness😁
I made this for the family this evening. I had never deep fried anything before. The chicken turned out soooo good. The blue cheese dressing didn't thicken up (I didn't have a hand blender, so tried to do it in the thermomix), but it was still delicious.
Welp I know what I'm making for dinner tomorrow night! Ever tried double frying the chicken? Learned about that from highly-respected-chef-we-all-watch-that-rhymes-with-benji's fried chicken video a couple months ago. Was a bit skeptical at first but letting it rest for 5-10 minutes after the first fry, then finishing it off at a higher temp for a couple minutes absolutely blew my mind with how much crispiness it added.
The only problem with this (and it's a big one), is that he put no tomato on the sandwich. I love buffalo sauce, and this is great. No need to get fancy. You kept it simple; thank you.
First, thank you for using blue cheese! Buffalonian here and we hate when outsiders use ranch. LOL! Second, use a tablespoon or two of ketchup in your sauce. The texture will be better for coating the chicken and it adds just a touch of sweet. All of the best wing places here use it.
Hey Bri I'm a big fan but your Pizza archive contains tons of conflicting info depending on what level of "Neopolitan-ness" is desired, and having watched the videos all 10 times, its not clear what mix of techniques/combinations lead to what outcomes. Despite a demanding job I now make pizza dough almost on a daily basis, so I'm learning fast but would still really appreciate an overall walk-through and overview of the following items and what the outcomes/effects of incooporating/neglecting would be. Basically a comprehensive technical overview of pizza dough would be greatly appreciated. Ive tried other sources but I think you're the only one who can present the information in a manner that is not confusing. 1) poolish... when to use 2) varying hydration ratios, what does it change in the final product and how does it impact gluten strength 3) should the dough age 2 hours, 3 hours, 1-3 days or 5 days - at what point is it too long and does it go bad or just turn into sourdough or something? (sry if thats a dumb question)
You can adapt this recipe for different sauces too. You could do straight BBQ, gochujang instead of hotsauce to get some korean buffalo action, or my personal favorite, a Tennesee hot with several chili powders bloomed in scalding hot lard or clarified butter.
the buffalo sauce stays intact as long as you don't heat it too much. just like with cacio e pepe, the butter emulsifies it enough as long as the temperature isn't too high
I love a good Buffalo chicken sandwich and love that you're using blue cheese as is appropriate for all things served with Buffalo sauce. My other go-to sauce for wings and fried chicken is hot BBQ, which is just equal parts Buffalo sauce and BBQ sauce.
I LOFF LOFF LOFF blue cheese. My son thinks I’m gross. I literally will cut a hunk off the block, plop in onto a dish n just peel off bites with a fork. Ohhh the delicious funk… 🤤 This chick sandwich n blue cheese sauce looks insane Bri!! 😍
Oh man thats one tasty sandwich. I make buffalo sauce every week (though I like to add diced fresh habanero) and I've found that mixing in some dried chile powder (california chili powder or even paprika) can stop the sauce from breaking and is easier to find than xanthan gum.
I'm obsessed with fried chicken sandwiches. I made one with moms recipe for southern fried and gravy. Shut your mouth...NOT! this looks so amazing. There is nothing not to love about this
Phonetically: Wus-ter-sher sauce, or most of us just call it Wuster sauce in the UK. We typically hear words before we read them as we grow up, otherwise the pronunciation of it would confuse us too.
May I ask what brand of blue cheese is that? I am on a hunt for good quality blue cheese that is not too too salty. Thank you for another wonderful recipe!
Two Lagerstrom sauces!! How can I learn to develop my own sauces and dressings like you do? Thanks for giving me a cooking project this week, I can't wait to make this one.
