Buffalo Chicken

  • 4 boneless skinless chicken thighs
  • 2 cups buttermilk
  • 1/2 cup Sriracha Squeeze Hot Sauce
  • Salt
  • Pepper
  • 2 cups all-purpose flour
  • 1 Vegetable oil, for frying

Brioche Rolls

  • 2 tablespoons active dry yeast
  • 4 cups all-purpose flour
  • 1 cup warm water , (about 110°F)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 2 eggs, divided
  • 1 tablespoon water
  • 3 tablespoons sesame seeds
  • 1/2 teaspoon salt
  • 1/2 cup Golden Dip'n Sauce
  • 1 cup prepared coleslaw

directions

  1. MIX buttermilk, RedHot Sriracha Squeeze Sauce, salt and pepper in medium bowl. Add chicken thighs, turning to coat well. Cover and refrigerate at least 8 hours or overnight.
  2. MEANWHILE, to make Brioche Rolls, preheat oven to 425°F. Mix yeast, warm water, oil and sugar in large bowl. Let stand 10 minutes. Add 1 egg and flour, mixing just until dough comes together to form a sticky ball.
  3. DIVIDE dough into 8 even portions. Roll each portion into a ball and place on parchment-lined baking sheet. Mix remaining egg and 1 tablespoon water; brush tops of dough balls. Sprinkle with sesame seeds.
  4. BAKE 12 to 15 minutes or until golden brown. Set aside to cool until ready to serve.
  5. TO FINISH coating Chicken, mix remaining 2 cups flour and desired seasonings in shallow dish. Remove chicken from marinade; discard remaining marinade. Coat chicken in flour mixture.
  6. FILL large deep saucepan 1/3 full with oil. Heat on medium-high heat to 325°F. Fry chicken 8 to 10 minutes or until cooked through and golden brown. Coat with RedHot Sweet & Tangy Golden Dip’n Sauce.
  7. SPLIT brioche buns. Serve chicken on buns, topped with coleslaw.

Reviews