Recipe: Spicy Chicken Sandiwich with Original Blue Cheese Sauce by Distilled

Spicy Chicken Sandwich by Distilled

A crispy chicken sandwich topped with Point Reyes Original Blue sauce
  • Spaghetti in Oro Antico Wheel
  • Spaghetti in Oro Antico Wheel
  • Spaghetti in Oro Antico Wheel
  • Spaghetti in Oro Antico Wheel
You’ve never seen a chicken sandwich like this! Crispy, spicy, and out-of-this-world delicious, this original creation takes the classic American favorite and turns it on its head. From Chef Sam Alves and the team at New York City’s gastropub Distilled comes a sandwich that’s stuffed with fried chicken and pickled onions, and topped with homemade hot sauce and a blue cheese sauce made from Point Reyes Original Blue. Distilled, located in downtown Manhattan, is an American Public House dedicated to crafting traditional, hearty American dishes with seriously gourmet flavor.

Spicy Chicken Sandwich by Distilled
A crispy chicken sandwich topped with Point Reyes Original Blue sauce
  • Prep Time : 24 hrs
  • Cook Time : 30 min
  • Total Time : 24 hrs
  • Serves 4

Ingredients

  • For the Sandwich:
  • 4 Potato rolls or buns
  • 8 leaves Bibb lettuce
  • 1 ea. Hillside Celery Pickle
  • 1 cup All-purpose flour
  • 1 cup Cornstarch
  • For the "Wing" Sauce:
  • ¼ cup hot sauce
  • ¼ cup Gochujang (found in Korean markets or online)
  • ¼ cup Mike’s Hot Honey
  • 2 Tbsp. Butter
  • Salt to taste
  • For the Pickled Onion:
  • 1 Small red onion, thinly sliced
  • 2 cups red wine vinegar
  • 1 cup Water
  • ½ cup Sugar
  • 4 sprigs Thyme
  • 2 Tbsp. Whole black peppercorns
  • For the Chicken and Marinade:
  • 4 Boneless skinless chicken thighs
  • 1 qt. Buttermilk
  • 2 sprigs thyme
  • 2 sprigs rosemary (optional)
  • 2-3 cloves garlic, crushed

Directions

  • For the Sandwich:
    1. Preheat a toaster oven to 375 degrees. Meanwhile, in a large pan on the stove, begin to heat the oil on medium high heat.
    2. While the pan is heating, dredge the chicken thighs by removing them from the buttermilk (careful to allow excess marinade to drip off) then coating them in a combination of flour and cornstarch ; gently shake off excess flour and repeat twice more, then lay the thighs on a large plate or platter.
    3. Once the oil begins to sputter, place the thighs in the pan and fry for about five to seven minutes on each side, until the outside is golden brown and the chicken is fully cooked. Remove the chicken from the oil and transfer to a clean baking tray or plate.
    4. In the toaster oven, toast the buns open faced on a tray until just lightly browned. Then, spread a teaspoon of the Hillside Celery Pickle on each bottom bun, then place two leaves of lettuce, then three or four slices of pickled onion on top.
    5. Transfer the chicken into the pan of Gochujang Wing Sauce and evenly coat each one. Remove each thigh from the pan and place on top of the onion and lettuce on the bottom bun, top with the celery leaves. Spread a thick layer of the Point Reyes Original Blue Cheese Sauce on the top of each bun and close the sandwich. Enjoy!
  • For the Point Reyes Original Blue Cheese Sauce:
    1. Combine all ingredients except the cheese in a mixing bowl and stir well to combine, then crumble in the cheese and gently stir to incorporate, making sure the cheese stays in visible chunks.
    2. Transfer to a clean container and refrigerate, covered, for up to three days.
  • For the Pickled Onion:
    1. Place thinly sliced onions in a stainless steel bowl or glass container.
    2. Combine the vinegar, water, sugar, thyme, and peppercorns in a small saucepan over medium heat. Heat until the sugar is dissolved and the pepper orns and thyme become fragrant.
    3. Pour the brine over the sliced onion and let sit until cool enough to handle, then transfer to a clean container and refrigerate, covered, for up to five days.
  • For the Chicken and Marinade:
    1. In a stainless steel or glass bowl combine the buttermilk, herbs, and garlic. Add salt to taste, then submerge the chicken in the marinade and refrigerate, covered in plastic wrap (one layer on the surface of the marinade and another across the top of the bowl) in your refrigerator for up to one day.
  • For the Hot Sauce:
    1. Combine all ingredients except the butter in a saucepan over medium high heat.
    2. Let sauce bubble until reduced by 1/3, then remove the pan from the heat and swirl in the butter and season with salt to taste.
    3. keep warm on the stove until ready to use (no more than 1 hr).

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