I loved it - even more than the tenders.
The bread, lettuce and dressing that accompanied the chicken with every bite allowed the buffalo flavor to be a little more subtle than with the tenders.
Once again, the rub is a much preferred replacement to the messy buttery hot sauce that seems to drip everywhere when eating all things buffalo. I thought the sandwiches would be loaded with seasoning because each patty got half a tablespoon of the seasoning, but to my surprise it was really the perfect amount for each patty.
Before I knew it, I had inhaled two of these. I literally had to stop my self from eating half of a third patty by itself. If given the choice, I would choose the sandwiches over the tenders, but both would be a good meal any day.
As I mention before, what I love about this rub is that I get the flavor of buffalo chicken without the mess. It seems whenever I get anything that is buffalo chicken, I have buttery hot sauce dripping from my elbows and chin by the time I’m done. The dry rub really eliminates that.
I’m the kind of person that grabs a stack of napkins to eat a regular meal because I don’t like sloppy eating and is often the reason I won’t get chicken wings or ribs - I hate meals that require a shower after eating them. I think that is why this rub appeals to me so much - It provides the buffalo without the mess.
I’m taking this as a challenge - I’m going to use the traditional hot sauce and butter mixture to flavor a buffalo chicken meal or appetizer that has little or no clean up. Stay tuned.
Eat well, cook often ...
Makes 4 sandwiches; 45 minutes
1 lb Ground chicken, made into 4 patties
2 Tbs Williams-Sonoma Buffalo Chicken Rub
4 Tbs Unsalted butter, melted
2 tsp Williams-Sonoma, Buffalo Chicken Rub
For the sandwiches
4 Hamburger buns
1/2 C Lettuce, shredded
1/4 C Blue cheese dressing
Marinate chicken patties
Season patties with 2 tablespoons of Buffalo Chicken Rub and salt to taste. Let marinate for 30 minutes, allowing chicken to reach room temperature.
Grill and baste chicken
Melt butter over medium heat and mix in remaining seasoning. Grill chicken until cooked through 8 to 10 minutes, turning at least once. Near the end of cooking baste chicken with butter mixture. Remove and let rest at least 5 minutes.
On a bun place chicken, then top with blue cheese, lettuce and top bun. Then serve.
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