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Andrew Fowler

Buffalo Chicken Bagels

Print Recipe
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 chicken, mayonnaise, 1/4 cup panko, salt, and pepper. Shape four patties about 4 inches wide and 1/2 inch thick; refrigerate on a lined tray 15 minutes.
  2. Mix celery, yogurt, vinegar, and blue cheese; refrigerate while cooking. Put flour, beaten egg, and remaining 3/4 cup panko in three shallow bowls.
  3. Lightly coat chilled patties in flour, egg, then panko, gently pressing crumbs. Heat oil in a large skillet over medium until a loose crumb steadily sizzles.
  4. Fry in two batches 4 to 5 minutes per side until golden and centers reach 165°F. Adjust heat to prevent burning; briefly drain on a rack.
  5. Melt butter with hot sauce in a small saucepan over low. Brush cooked patties on both sides, dividing sauce evenly.
  6. Broil cut bagel faces 1 to 2 minutes. Top each bottom with one patty and an even layer of celery slaw; close.
  7. Rest 1 minute before cutting; serve while crisp.