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Monthly Feature:
Dill Pickle Buffalo Chicken Sandwiches

Ingredients

  • 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
  • 1 bag Taylor Farm’s Dill Pickle Chopped Kit, assembled & tossed (reserve some dressing for spreading on buns)

Directions

  1. In a large bowl, combine buttermilk & 3 tablespoons buffalo sauce. Add the chicken to the bowl & let it marinade for 30 minutes, up to 2 hours.
  2. 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.
  3. 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 half way up the chicken, roughly 1/2″ of oil.
  4. 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).
  5. 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.
  6. Lightly toast Brioche buns & slather remaining salad dressing on both sides of each bun. Top with chicken, sliced tomato, pickles & Taylor Farm’s Dill Pickle Chopped Salad.

NOTES:

For a shortcut version, replace chicken with chicken tenders or chicken nuggets.

Author: Ashley Pelaez | Millennial Kitchen
 

An elevated take on a classic fried chicken sandwich! These sandwiches feature crispy fried chicken dunked in spicy buffalo sauce, juicy tomato slices, & dill pickles, all topped with Taylor Farm’s Dill Pickle Chopped Salad, piled high on a soft brioche bun!


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