Buffalo Chicken Sandwich
This Buffalo Chicken Sandwich is the quick and easy bar food you want without having to take the trip to see all your drunk High School classmates!
Donkey Dongs Sweet Fire Pickle (To taste)
4 tbsp Willie Pete Chicken Seasoning
4 Boneless Skinless Chicken Thighs
4 King’s Hawaiian Mini Sub Rolls
8 Slices Provolone Cheese
1 part Fire Chief Hot Sauce
2 parts Plain Greek Yogurt
1 part Un-salted Butter
Season chicken thighs with Willie Pete Chicken Seasoning
Grill at 350° until 165° internal temperature
While chicken is grilling take your Buffalo Sauce ingredients and sauce a pan.
For the sauce I normally start with butter to base the rest of my ingredients off of. So if you’re using ¼ cup of butter you will use ¼ cup of Fire Chief and ½ cup of plain greek yogurt.
Melt your butter in the sauce pan at low heat, once it’s melted down add your Fire Chief and yogurt. Mix on low heat occasional until mixed thoroughly.
As the chicken is in the last 5 or so minutes of cooking add the sub rolls to the grill to toast.
Once chicken hit 165° internal temperature let rest for 5 minutes and get your now toasted rolls, buffalo sauce mixed snag a plate to assemble!
Layout your buns and smack your chicken on the bottom. Drizzle your Buffalo Sauce on top (the more the hotter), add two slices of your provolone cheese, and top with as many Donkey Dongs as you want (The more dongs the better)!