The chicken is crispy on the outside, tender on the inside (just like a few Lagunators we know), gently cradled in a bakery fresh brioche bun, and christened with creamy blue cheese slaw and zesty hot sauce for flavor alchemy.
INGREDIENTS (multiply by however many people you’re serving):
ASSEMBLY
Mix flour, cayenne, onion powder, garlic powder, baking soda, corn starch, salt, and pepper in a shallow baking dish. Fill a second shallow baking dish with about 1/4 inch of buttermilk and give the chicken a nice buttermilk bath, being sure to baptize all the surfaces. Dredge the buttermilk-y chicken in the seasoned flour, evenly coating the chicken with the flour mixture.
Fry the chicken in sunflower oil heated to 300 degrees for 4.5 minutes, until golden brown (quite possibly our favorite color). Remove the chicken from the oil and toss the thigh in Frank’s Red Hot.
Whip up the creamy slaw by combining 1 oz of the ranch dressing with the blue cheese crumbles and the cabbage mix. Seriously, that’s it.
To assemble your masterpiece, spread 1 oz of ranch dressing on the bottom half of the toasted brioche bun, place the buffalo fried chicken thigh on the bun, and top with the blue cheese slaw. Pop that toasty top bun on and get your napkins ready. You’re going to need both hands for this one. Wash it down with your IPA of choice. We’re partial to Hazy Wonder or our limited release StereoHopic IPA (if you’re lucky enough to get yer paws on it), but you really can’t go wrong.
This Brown Shugga’ Bread Pudding is sure to satisfy your sweettooth and nourish your nearest and dearest during this time of thanks and giving… or whatever it’s called. Cheers!
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