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1
In large bowl combine the buttermilk and 13 cup of Buffalo sauce.
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2
Pound filleted chicken thighs to even thickness.
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3
Place in buttermilk/buffalo mixture to marinate.
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4
Place chicken and buttermilk in the fridge for at least 45 minutes.
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5
In shallow bowl whisk together flour, Cajun seasoning, salt, pepper, onion powder, and garlic powder.
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6
This will be the dredge for the chicken.
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7
Remove chicken from the fridge.
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8
Preheat skillet with vegetable oil until it is shimmering and heated to 350 degrees F. Remove one piece of chicken thigh at a time from the marinade and dredge into flour mixture.
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9
Then quickly re-dip into the marinade and dredge in the flour once again.
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10
This will create a double coating.
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11
Shake off excess flour and place into the oil to fry.
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12
Repeat with remaining chicken thighs.
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13
Fry for 4-5 minutes per side until the coating is a golden brown color and the chicken has cooked through.
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14
Remove from oil and place on plate lined with paper towels to drain.
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15
Pour remaining Buffalo sauce over the freshly fried chicken thighs.
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16
Spread blue cheese dressing on the pretzel rolls, top with diced or shaved celery, one piece of fried buffalo chicken per roll, and top with crumbled blue cheese.
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17
Top with other half of roll and promptly devour.
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18
Inspired by my parents (Helen Sergeant) recipe.
