Buffalo Chicken Confit

  • Dry Rub:
    • Salt                                      2T
    • Sugar                                   1t
    • Smoked Sugar                   2t
    • Black Pepper                      1t
    • Cayenne                             ½ t
    • Celery Salt                          ¼ t
    • Granulated Garlic             ½ t
  • Buffalo Sauce:
    • Franks Red Hot                 1C
    • Butter, Melted                  1C
    • Honey                                 ¼ C
    • Salt                                      2t
    • Pickled Jalapeno Vinegar          2 T
  • Salad:
    • Celery Leaves                    ¼ C
    • Green Onions                    ¼ C
    • Blue Cheese Crumbles    1/3 C
    • Salt                                      1 t
    • Cilantro                              ¼ C
    • Salad Oil                             1 T
    • Pickled Red onions          ¼ C
  • Pickled Red Onions:        
    • Red onion                          ½ EA
    • Vinegar                               ¼ C
    • Sugar                                   2 T
    • Salt                                      1 t
    • Water                                  ½ C
    • Pickling Spice                    3 T
  • Procedure:
    • Prepare 4 whole chickens into 8 halves by splitting and removing the backbone and the breastbone. Then pat dry with paper towels
    • Mix all the dry ingredients together and dust on all sides of the chicken. Sit on a baling sheet with wire rack. Allow to sit for at least 8 hours and up to 24 hours.
    • Rinse all the seasoning off under cold running water and pat dry with paper towels.
    • Place chicken in single layer on 4-inch pan and submerge it with vegetable oil.
    • Place in Thermodyne at 190° for 5 hours.
    • When finished, allow to cool to room temp and then place over night in a cooler.
    • To prepare buffalo sauce, place all ingredients in blender and on low speed mix for 30 seconds.
    • To prepare pickled red onions, Julienne red onion. Bring all the ingredients to a boil and strain. Pour hot liquid over onions and let it sit in a cooler overnight.
    • To prepare salad, pick celery leaves and cilantro and place in bowl. Slice green onions on an angle. Toss everything together in bowl with oil and salt.
    • For reheating of chicken, either fry in deep fryer set at 325° or roast in 400° oven until internal temperature is 155°.
    • Plate your chicken of a starch or vegetable of your choice and drizzle with buffalo sauce and top with salad.