Bleu Buffalo Artisan Chicken Sandwichesrobynne Food

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
• Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
• Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
• As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

BLEU BUFFALO ARTISAN CHICKEN SANDWICHES~ROBYNNE

Steps:

• 1. ARTISAN ROLLS-Proof yeast if needed.
• 2. Combine all ingredients in a large mixing bowl. Mix and stir to make a sticky, rough dought. If you have a stand mixer, beat at medium speed for 60 seconds. If you don't have a mixer, just stir with a big spoon, until combined.
• 3. Cover bowl with plastic wrap, and cover with a towel, and allow to rise. No need to oil the bowl! Let rise at room temperature for 2 hours.
• 4. Refrigerate raised dough for at least 2 hours, but I prefer to refrigerate it for a minimum of 24 hours, but the longer the better. If you refrigerate the dough for 7 days it will have a tangy taste. like sourdough. Do not be concerned if the dough rises and falls repeatedly in the refrigerator. It's supposed to :)
• 5. 2 hours PRIOR to serving rolls, remove dough from refrigerator. Sprinkle flour over the top of the dough. It will be easier to handle. Oil your hands up well, and pull and shape dough into round or oval rolls, on floured surface, about the size of the sandwiches you wish to make. Place rolls on parchment covered baking sheets. Sprinkle with flour to keep moisture in, and cover with clean dish towel. Let rolls rise for 1 hour. Note: The rolls will not rise much, but will spread out some while rising.
• 6. Preheat oven to 450 F. degrees. Place a shallow pan on the bottom shelf of your oven. Have 1 cup of hot water ready to go.
• 7. Using a sharp knife, slash rolls 2-4 times, making cuts about 1/2 inch deep. The rolls may deflate, but don't worry, they will rise again in the oven.
• 8. Place rolls in oven, and carefully pour hot water in the shallow pan on the rack. It will bubble and steam. Close the oven door quickly. Bake rolls for 20-25 minutes, or until deep and golden brown. Note: Mine were done just under 20 minutes, so keep an eye on them after 15 minutes. Remove from oven and cool on a rack. Store any leftover rolls in a plastic bag at room temperature.
• 9. SHREDDED CHICKEN-Place chickenin large sauce pan, cover with water by 1 inch. Bring to a boil,and simmer ten minutes. Turn off heat, and let chicken sit in liquid about 15 - 20 minutes, or until cooked thoroughly.
• 10. BLEU CHEESE SLAW-While chicken is cooking, combine bleu cheese dressing, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper. Adapted from
• 11. Remove chicken and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Serve chicken on a sliced artisan roll and top with blue cheese slaw. Serve with a side of wing sauce. Enjoy!