Buffalo Chicken
- 4 boneless skinless chicken thighs
- 2 cups buttermilk
- 1/2 cup Frank's RedHot® 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 Frank's RedHot® Golden Dip'n Sauce
- 1 cup prepared coleslaw
directions
- 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.
- 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.
- 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.
- BAKE 12 to 15 minutes or until golden brown. Set aside to cool until ready to serve.
- 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.
- 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.
- SPLIT brioche buns. Serve chicken on buns, topped with coleslaw.