Yo I am Your new Subscriber. By The Way I was literally confused with the Buffalo word I thought it's Buffalo meat 😄 Than I Realized. I liked your cooking will definitely going to try this at home.
Thank you for another great video!!! The details are so awesome. You help me to see the one or two baby steps I skip that make a HUGE difference. You totally rock!!!
I am so excited to make this. The Hubs went to school in Buffalo, NY and loves anything buffalo chicken, so I am going to have to make this!!! Thank you.
Brian, you really outdid yourself with this recipe. It's definitely my favorite one to date, and to think that you were able to make this in under 25 minutes. Might take me a little longer, but i'm looking forward to trying this one! Cheers!
I got my popcorn ready for all the people saying crystal is better than franks. Crystal is better than franks for everything else besides a chicken sammich IMO.
I really enjoyed your video esp when you taste test it yourself and bec its soo good, it made you dance!! Its fun to see this. Really tempting to try! Thanks for the recipe!
Welp I know what I'm making for dinner tomorrow night! Ever tried double frying the chicken? Learned about that from highly-respected-chef-we-all-watch-that-rhymes-with-benji's fried chicken video a couple months ago. Was a bit skeptical at first but letting it rest for 5-10 minutes after the first fry, then finishing it off at a higher temp for a couple minutes absolutely blew my mind with how much crispiness it added.
Noooo, buffalo 🦬 sauce is the devil. I’m from the UK and tried this last year and I died inside. This tangy, rancid, death sauce can do one. Give me a nice, sweet and smoky bbq sauce and I’m golden
If it was rancid, they were doing it way wrong! And one of the great things is the contrast with the cooling blue cheese sauce. If you like spice, you should give a homemade version a try.
As being a resident Buffalonian, I approve this sandwich... and now onto the real problem, which is the chicken surviving long enough to actually be made into a sandwich. 😂
If I'm gonna take this long to make a buffalo sandwich I'm gonna make sure to make atleast 5 sandwiches cause chNces are I'll be hungry with just one buffalo sandwich
Dude, I legit had a ratatouille moment when I was instantly transported to the first time I had buffalo chicken fingers and blue cheese at max and erma’s. Thanks for bringing back a core childhood memory. This recipe rips and so does your channel.
We will be trying this recipe this weekend- looks amazing! One thing I would recommend everybody is to do research on oils. Canola, vegetable and corn oils are not good for ypu from my research.If you would like neutral oil, try using organic sunflower oil.
The only problem with this (and it's a big one), is that he put no tomato on the sandwich. I love buffalo sauce, and this is great. No need to get fancy. You kept it simple; thank you.
Two Lagerstrom sauces!! How can I learn to develop my own sauces and dressings like you do? Thanks for giving me a cooking project this week, I can't wait to make this one.
It's so dope I can almost feel its taste in my mouth by just looking at it! The sour and spicy Buffalo sauce and the blue cheese dressing are just made for each other. Speaking of blue cheese by the way, try it with a milk chocolate - yet another combo where it shines :3
Hey Bri! You're an organized guy - what do you do with used fryer oil? This is the thing that keeps me from frying at home: I hate how much oil I waste.
Oh my goodness, that looks so good! I need to try this and hopefully get someone to help me do all of the dishes that come with making this wonderful sandwich 😊
Made this tonight. Took some trial and error 'cause I'm a novice. Kindof over-salted my ranch base learning how to use my kitchen scale, but batch two came out good. I made about 9 thighs with the same volume of flour listed in the video. Fed the fam with 4 of them, and waited til they got to room temp and bagged the rest (if you bag them immediately they'll steam up and the fried outside will get soggy) so I can reheat them in my air fryer later in the week for repeat meals. Tastes great. Though still more expensive than eating out, in total, unless you happen to have a lot of the ingredients from other things (as I did.)
As much as I love fried foods I just find dealing with used oil to be too much of a hassle. I've never found a good filter to allow me to reuse the oil and it just gets too costly. This looks incredible though.
Wingstop would consider using that much butter(margarine) making a mild wing sauce. But yes that is definitely a typical mild wing sauce. Using none or less butter would make it a regular wing sauce.
There's a reason the lettuce and pickles should go on top, putting these on the bottom changes the character and more importantly flavor of the sandwich. Don't be lazy, put the toppings on the TOP!
LOVE this, Bri! Since I used breasts I pickle brined them for about 45 minutes before breading them, but holy moly the chicken was delicious and the buffalo sauce was perfect. Huge hit with the kids, too. Going immediately into my dinner Rolodex.
Have. You ever had a Canadian creation called the Donair? It’s one of the most popular street foods in Canada. I’ve seen a few vids on how to make the Donair meat and Sauce, but I think you would do a way better job of putting a video together on it.
Looks excellent. Some how I couldn’t help but think about Fenton Bar and grill and their truly transcendent trash wings. For the uninitiated, trash wing are fried, buffalo sauce and then refried. I think I’m going to make thins but trash it!
I have a request for information I think I'm going to like this just as you have it right there but my sister doesn't like hot sauce is there any way to make it mild?
0:35 Love your videos, but did you just use the same hand you touched the chicken, to get more salt? Is this pre-measured or are you discarding the rest of the salt and washing that mortar?
Version 2.0: Cambozola cheese instead of blue cheese dressing, Nashville hot instead of Buffalo hot. Brioche pocket instead of a brioche bun, to catch all the gooey cheese and Nashville hot sauce.
Not all blue cheese are equal! Some have stronger flavours than other If you’re looking for a mild one, try GORGONZOLA. I feel it would be perfect for this recipe and classic chicken wings Cheers from San Diego California
I can't even begin to imagine how good that tastes, so I'm going to have to find out this weekend. Thanks for showing people that kitchen skills can be learned, but the love and excitement is what makes a dish truly great. Edit: Follow up. Even if you don't make the whole sandwich (which you SHOULD), do not sleep on these sauces. They are absolutely delicious! Best buffalo sauce I've ever had hands down. Treat yourself and follow this man's recipes.
Hey Bri I'm a big fan but your Pizza archive contains tons of conflicting info depending on what level of "Neopolitan-ness" is desired, and having watched the videos all 10 times, its not clear what mix of techniques/combinations lead to what outcomes. Despite a demanding job I now make pizza dough almost on a daily basis, so I'm learning fast but would still really appreciate an overall walk-through and overview of the following items and what the outcomes/effects of incooporating/neglecting would be. Basically a comprehensive technical overview of pizza dough would be greatly appreciated. Ive tried other sources but I think you're the only one who can present the information in a manner that is not confusing. 1) poolish... when to use 2) varying hydration ratios, what does it change in the final product and how does it impact gluten strength 3) should the dough age 2 hours, 3 hours, 1-3 days or 5 days - at what point is it too long and does it go bad or just turn into sourdough or something? (sry if thats a dumb question)
@1:30 In large scale food production, adding the liquid to the final breading is "seeding". Brian's giving the fried food pro secrets. When we do it at large scale, you want it to hold together when you squeeze it in a fist but crumble again when you poke it.
If you're a blue cheese fanatic as I am, I encourage you to use Crema Salvadorena (or Mexicana if not available) instead of regular sour cream. The latin cremas (Salvadorena especially) have a blue-cheese taste to them which really amplifies the sauce.
Head to thld.co/geologie_strom50_0422 to save 50% off on your 30 day trial. Thanks to Geologie for sponsoring today’s video.
Hello, I had a question. Can you make a BBQ sauce the way you would make this Buffalo Sauce?
@Saswat Dev Subscribe To His Channel To Make Him Up Rated.
Yo I am Your new Subscriber.
By The Way I was literally confused with the Buffalo word I thought it's Buffalo meat 😄 Than I Realized.
I liked your cooking will definitely going to try this at home.
Dollop not dallup. Drives me crazy 😛
I love the link to the sponsor in the video lol made me smile! 😂
I LOVE BUFFALO CHICKEN SANGICHES
DOESNT A HANG SANGICH SUFFICE NO?
Calm down
ME TOOS
@@ddfortnitelegend9537 lmao you have Fortnite in your name, your literally five years old stfu.
I ENJOY CHIMIKEN TENDRERS WITH SEEWT AND SOUR SAUSE FROM DONALS
Just perfect, Brian! Especially, with chicken thighs.
Legend
Pro tip - cut the breading flour with some corn starch to help keep it crispy after you soak it in sauce
Great tip. Although I find potato starch is a little more crispy.
They’re both great tips. But I find that cassava root is the crispiest of them all. Jk, wtf do I know.
@@oregonpatriot1570 quick question, is that when you're mixing the dry ingredients at the start?
@@crelandod1770 It is. I mix potato starch with AP flour anytime I need crispy. Sometimes as much as 50/50
@@oregonpatriot1570 Thats how I make Korean fried chicken, great tip
Thank you for another great video!!! The details are so awesome. You help me to see the one or two baby steps I skip that make a HUGE difference. You totally rock!!!
Thank you for watching
Dig your ad transitions and tempo makes the ad easy to listen to. Love this hot chicken sando recipe always good content from the B-man 🔥🔥
Thanks Doc!
I am so excited to make this. The Hubs went to school in Buffalo, NY and loves anything buffalo chicken, so I am going to have to make this!!! Thank you.
Brian, you really outdid yourself with this recipe. It's definitely my favorite one to date, and to think that you were able to make this in under 25 minutes. Might take me a little longer, but i'm looking forward to trying this one! Cheers!
I got my popcorn ready for all the people saying crystal is better than franks. Crystal is better than franks for everything else besides a chicken sammich IMO.
I know there is going to be some people red hot over franks haha
@@BrianLagerstrom Every sauce has their place! Crystal borders on more of a vinegar taste while butter and Frank's go together like peas and carrots
“What’s This Here” sauce. Or “wore-Chester-shire” sauce are two ways I’ve heard that make me laugh. Along with yours. 😛
I really enjoyed your video esp when you taste test it yourself and bec its soo good, it made you dance!! Its fun to see this. Really tempting to try! Thanks for the recipe!
Welp I know what I'm making for dinner tomorrow night!
Ever tried double frying the chicken? Learned about that from highly-respected-chef-we-all-watch-that-rhymes-with-benji's fried chicken video a couple months ago. Was a bit skeptical at first but letting it rest for 5-10 minutes after the first fry, then finishing it off at a higher temp for a couple minutes absolutely blew my mind with how much crispiness it added.
I’ve been wanting to make my own buffalo sauce. So many of the bottled sauces don’t taste great. Thanks for the video!
I usually add Apple Cider vinegar and some honey and butter in Frank's hot sauce! It's awesome!
Noooo, buffalo 🦬 sauce is the devil. I’m from the UK and tried this last year and I died inside. This tangy, rancid, death sauce can do one. Give me a nice, sweet and smoky bbq sauce and I’m golden
If it was rancid, they were doing it way wrong! And one of the great things is the contrast with the cooling blue cheese sauce. If you like spice, you should give a homemade version a try.
As being a resident Buffalonian, I approve this sandwich... and now onto the real problem, which is the chicken surviving long enough to actually be made into a sandwich. 😂
Ehh. Let’s go Buffalo! 🦬 👏🏻👏🏻👏🏻👏🏻👏🏻
But he refers to his sauce as ranch with blue cheese added? WTH is that?
If I'm gonna take this long to make a buffalo sandwich I'm gonna make sure to make atleast 5 sandwiches cause chNces are I'll be hungry with just one buffalo sandwich
Finally, a Bleu Cheese dressing recipe to compete with just buying a huge jar of Bob's Big Boy from Costco!
Dude, I legit had a ratatouille moment when I was instantly transported to the first time I had buffalo chicken fingers and blue cheese at max and erma’s. Thanks for bringing back a core childhood memory. This recipe rips and so does your channel.
The perfect storm for a cooking channel; humour, personality, great recipes, and sick foodgasm dances
We will be trying this recipe this weekend- looks amazing!
One thing I would recommend everybody is to do research on oils. Canola, vegetable and corn oils are not good for ypu from my research.If you would like neutral oil, try using organic sunflower oil.
Best cooking channel on RUclips! 🙏
Love your work mate. Looks brilliant!!!
I made this recipe but turned them into boneless wings... best wings I have had... thank you!!!
good lord that looks delicious
Oh My God this looks amazing. 😮
The only problem with this (and it's a big one), is that he put no tomato on the sandwich. I love buffalo sauce, and this is great. No need to get fancy. You kept it simple; thank you.
Two Lagerstrom sauces!! How can I learn to develop my own sauces and dressings like you do? Thanks for giving me a cooking project this week, I can't wait to make this one.
An amazing underrated alternative to blue cheese sauce is SPICY MAYO
It's so dope I can almost feel its taste in my mouth by just looking at it! The sour and spicy Buffalo sauce and the blue cheese dressing are just made for each other. Speaking of blue cheese by the way, try it with a milk chocolate - yet another combo where it shines :3
Woah that makes sense weirdly enough
Hey Bri! You're an organized guy - what do you do with used fryer oil? This is the thing that keeps me from frying at home: I hate how much oil I waste.
Looks amazing! I normally don't deep fry, but I'll make an exception for this!
Oh my goodness, that looks so good! I need to try this and hopefully get someone to help me do all of the dishes that come with making this wonderful sandwich 😊
I just made this for me and my girlfriend, 10/10 Would recommend!
looks great, though i can't see doing a deep-fry for one person (me)
a shallow-fry video would be so nice.
Made this tonight. Took some trial and error 'cause I'm a novice. Kindof over-salted my ranch base learning how to use my kitchen scale, but batch two came out good. I made about 9 thighs with the same volume of flour listed in the video. Fed the fam with 4 of them, and waited til they got to room temp and bagged the rest (if you bag them immediately they'll steam up and the fried outside will get soggy) so I can reheat them in my air fryer later in the week for repeat meals. Tastes great. Though still more expensive than eating out, in total, unless you happen to have a lot of the ingredients from other things (as I did.)
Blue cheese sauce is great with everything
Awesome recipe - especially one that doesn't involve you marinating the chicken overnight. Which I'm sure makes it taste great, but I'm hungry now!
As much as I love fried foods I just find dealing with used oil to be too much of a hassle. I've never found a good filter to allow me to reuse the oil and it just gets too costly. This looks incredible though.
It def a treat yourself meal. Gotta factor in the 4-5 extra bucks in oil
Jesus can we do teaspoons and cups please killing me with the grams
I think you mean "dollop" of blue cheese dressing. The sandwich looks good though and very rich. I might switch out the pickles for chopped celery.
Love the way you said Worcestershire🤣
That is the best buffalo chicken I have ever seen.
Made these tonight. So worth it. Amazing.
Great recipe! Looks nice! Thanks for sharing! 👍👍👍
James from Sip and Feast sent me here!
Amazing fitness meal bro😍You really help me out in my competition preparation.
Well whopty dupty, I have switched universes, in my universe this kitchen is used by Joshua Weissmen...son of a gun!!!
That looks SOO GOOD! Thanks Brian!
European here. Seeing so much oil going in the pot makes my wallet cry.
Why? You can strain and reuse it.
You guys, if you're thinking about doing it, go for it! It's fairly easy and really tasty!
Your videos are great? Ever consider doing a beef jerky video? So expensive getting good stuff and I don’t see anyone else doing that video!
Wingstop would consider using that much butter(margarine) making a mild wing sauce. But yes that is definitely a typical mild wing sauce. Using none or less butter would make it a regular wing sauce.
margarine isn't butter
@@fart4192 no kidding
There's a reason the lettuce and pickles should go on top, putting these on the bottom changes the character and more importantly flavor of the sandwich. Don't be lazy, put the toppings on the TOP!
Thank you I made it and it so easy and taste amazing 🔥🔥🔥
LOVE this, Bri! Since I used breasts I pickle brined them for about 45 minutes before breading them, but holy moly the chicken was delicious and the buffalo sauce was perfect. Huge hit with the kids, too. Going immediately into my dinner Rolodex.
This is greater than a caveman banging two Rocks together
Wow looks very delicious 😋 thanks for sharing 🤩
Really nice sandwich.. Put that #*&@ on everything!
"drizzle it in slowly"
_pours olive oil in_
Try a couple drops of Worcestershire sauce in the blue cheese dressing
Outstanding work Chef. I just subscribed.
That looks bussssin
I thought this guy was Joshua Weissman
definitely wont fit in a Speedo this summer if I keep watching these...
It's not that I don't like Bleu Cheese, I love how it tastes... it just makes me sick when I eat it
Have. You ever had a Canadian creation called the Donair? It’s one of the most popular street foods in Canada. I’ve seen a few vids on how to make the Donair meat and Sauce, but I think you would do a way better job of putting a video together on it.
Hey Brian, what do you do with the veggie oil when you're done? Do you toss it? Funnel it and save it for another use?
I like your videos man.
Thank you sir
THANKS :)
I absolutely hate Blue Cheese, the only exception is when its together with the buffalo hotsauce, they are a pair made in heaven
Looks excellent. Some how I couldn’t help but think about Fenton Bar and grill and their truly transcendent trash wings. For the uninitiated, trash wing are fried, buffalo sauce and then refried. I think I’m going to make thins but trash it!
how fast this guy speaks I thought I was listening on 2x lol
lâu lâu coi mấy này cũng vui
You don't need xanthum gum as a stabiliser cornflour will also do the same job :-)
Stick celery would be nice in the burger
Hell yeah Brian, esketit
*blue cheese has mould in it….. blue cheese…..blue cheese has mould in it*
Any tips for converting this to an air fryer recipe?
i like this guy
I have a request for information I think I'm going to like this just as you have it right there but my sister doesn't like hot sauce is there any way to make it mild?
i’ll try this without blue cheese
0:35 Love your videos, but did you just use the same hand you touched the chicken, to get more salt? Is this pre-measured or are you discarding the rest of the salt and washing that mortar?
The only thing I would add to this is some sliced purple onion.
He has the same kitchen as Joshua wessimen
How long will the buffalo sauce stay good after the Xantham Gum
In the cream salad, u finally cut two kinds of pieces into it. There is no text description. Can you tell me what they are?
what can you use instead of buttermilk?
Bro you gotta give everyone a hard lesson in making thumbnails. My goodness
Bro, I obsess over these things. My wife who helps me shoot them HATES that part becuase I’m such a terd about getting it perf
@@BrianLagerstrom it shows!
Blue cheese is so good! On burgers, pizza or to add little to smooth soups :D
It's icky and tastes like how accidentally crushing a black ant smells like.... D:
It’s incredible
Fkn yaaaaaaack! I ate an five cheese pizza once, and didn't see that thay had blue cheese on it. That fucking taste haunted me for weeks.
Blue cheese has mold in it
@@farvatronreal there are good and bad kinds of mold
Version 2.0: Cambozola cheese instead of blue cheese dressing, Nashville hot instead of Buffalo hot. Brioche pocket instead of a brioche bun, to catch all the gooey cheese and Nashville hot sauce.
That actually sounds brilliant. I had to look up cambozola and it looks fantastic!
Not all blue cheese are equal! Some have stronger flavours than other
If you’re looking for a mild one, try GORGONZOLA. I feel it would be perfect for this recipe and classic chicken wings
Cheers from San Diego California
I can't even begin to imagine how good that tastes, so I'm going to have to find out this weekend. Thanks for showing people that kitchen skills can be learned, but the love and excitement is what makes a dish truly great.
Edit: Follow up. Even if you don't make the whole sandwich (which you SHOULD), do not sleep on these sauces. They are absolutely delicious! Best buffalo sauce I've ever had hands down. Treat yourself and follow this man's recipes.
can you do a mexican food (mostly just jelapeno poppers and deep fried chimichangas) tutorial?
Hey Bri I'm a big fan but your Pizza archive contains tons of conflicting info depending on what level of "Neopolitan-ness" is desired, and having watched the videos all 10 times, its not clear what mix of techniques/combinations lead to what outcomes. Despite a demanding job I now make pizza dough almost on a daily basis, so I'm learning fast but would still really appreciate an overall walk-through and overview of the following items and what the outcomes/effects of incooporating/neglecting would be.
Basically a comprehensive technical overview of pizza dough would be greatly appreciated. Ive tried other sources but I think you're the only one who can present the information in a manner that is not confusing.
1) poolish... when to use
2) varying hydration ratios, what does it change in the final product and how does it impact gluten strength
3) should the dough age 2 hours, 3 hours, 1-3 days or 5 days - at what point is it too long and does it go bad or just turn into sourdough or something? (sry if thats a dumb question)
@1:30 In large scale food production, adding the liquid to the final breading is "seeding". Brian's giving the fried food pro secrets. When we do it at large scale, you want it to hold together when you squeeze it in a fist but crumble again when you poke it.
As an Englishman, I wholeheartedley approve of the pronunciation 'Worzerzresrzzzzz....."
Thank you sir. 🙏🙏🙏
great video. do you think sodium citrate would also help to bind the buffalo sauce? thank you for your content.
If you're a blue cheese fanatic as I am, I encourage you to use Crema Salvadorena (or Mexicana if not available) instead of regular sour cream. The latin cremas (Salvadorena especially) have a blue-cheese taste to them which really amplifies the sauce.
Oh so true!!!! I use Salvadoran crema to make ranch and bleu cheese!
I've never heard of it. I'll look for it. It sounds delicious.
i like ranch on my sandwiches and wraps
the best crema in the world!!!
is that condensed milk or regular milk