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a closed plain bagel sandwich cut into halves containing a thick round ground-chicken patty with fine crumbly minced-meat interior and crisp orange Buffalo-coated panko crust, with a thin slaw of hair-fine pale celery shreds in smooth yogurt dressing containing finely crushed blue cheese visible only as minute blue-gray speckles evenly blended into the dressing, with absolutely no separate cheese lumps or chunks and no thick celery pieces
Rachel Kim

Buffalo Chicken Bagels

Chill the shaped chicken patties before breading so they stay together when you lift them through the flour and egg. The crisp panko coating needs a short drain before the Buffalo sauce goes on; a heavily soaked crust loses the texture you just worked to make. Celery slaw cools the heat with a little yogurt and blue cheese, and it belongs inside the bagel rather than as a separate pile beside it. Keep the slaw thin enough to close the sandwich without pressing the chicken flat.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 2 tbsp mayonnaise
  • 1 cup panko breadcrumbs divided
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 1/4 cup neutral oil for shallow frying
  • 3 tbsp cayenne-pepper hot sauce
  • 1 tbsp unsalted butter
  • 1 cup finely shredded celery
  • 3 tbsp plain Greek yogurt
  • 1 tsp apple cider vinegar
  • 2 oz blue cheese finely crumbled
  • 4 plain bagels split

Method
 

  1. Gently mix ground chicken with mayonnaise, 1/4 cup panko, salt and pepper. Shape into four patties about 4 inches wide and 1/2 inch thick and refrigerate on a lined tray for 15 minutes.
  2. Mix shredded celery with yogurt, vinegar and blue cheese and refrigerate while cooking. Put flour, beaten egg and remaining 3/4 cup panko in three shallow bowls.
  3. Coat each chilled patty lightly in flour, then egg, then panko, pressing crumbs gently to adhere. Heat oil in a large skillet over medium heat until a loose crumb sizzles steadily.
  4. Fry patties in two batches for 4 to 5 minutes per side until golden and 165°F in the center, adjusting heat so the crust doesn’t burn. Drain briefly on a rack.
  5. Melt butter with hot sauce in a small saucepan over low heat. Brush the cooked patties on both sides with the sauce, dividing it evenly.
  6. Toast bagel cut faces under the broiler for 1 to 2 minutes. Put one Buffalo chicken patty on each bottom, add an even layer of celery slaw and close with the tops.
  7. Rest for 1 minute before cutting and serve while the coating is still crisp.