The Buffalo Bird BLT

Recipe by Jared Bozas


Time of preparation

20 min

Cooking time

30 min


AddThis is disabled because of cookie consent




  • Best Foods aioli
  • 4 burger buns
  • 4 free-range chicken thighs
  • 10 to 12 rashers of streaky bacon
  • 125 grams blue cheese
  • 2 vine-ripened tomatoes
  • fresh garden lettuce
  • canola oil

Buffalo Sauce Ingredients

  • hot buffalo sauce
  • 125 grams butter
  • Worcestershire sauce
  • white vinegar
  • garlic powder
  • salt
  • cayenne pepper (optional)

Marinade Ingredients

  • 600 grams buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper

Dredge Ingredients

  • 2 cups self-raising flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • salt
  • pepper

Recipe Directions

  1. Lay each chicken thigh between two pieces of greaseproof paper and use a rolling pin to thin them out.

  2. To make the marinade, add buttermilk to a bowl, squeeze in desired amount of Best Foods Aioli, season with spices and buffalo sauce then mix with chicken thighs and cover and refrigerate for at least 2 hours.

  3. To make the dredge, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and pepper (tip: pour a little of the marinate to dredge to create clumpy bits for extra crunch).

  4. Remove the chicken thighs from the marinade and dredge in the seasoned flour, shaking off any excess bits, lay on rack.

  5. Preheat oven to 180°c then cook bacon until crispy.

  6. Fill a large pan 2/3 with oil and heat to 175°c or until a piece of bread browns in 40 seconds.

  7. Cook the chicken for 5-8 minutes turning half way, until deep golden brown.

  8. While the chicken cooks, heat up a saucepan and add desired amount of Buffalo sauce then add knob of butter and bring to a simmer while stirring with a whisk. Mix until it gets to a glossy consistency. Add cayenne for extra spice if you want extra heat.

  9. Place bacon and fried chicken on a cooling rack or on a paper towel to drain excess oil.

  10. Toss fried chicken in a bowl with buffalo sauce.

To assemble

  1. Spread both buns with Best Foods Aioli then toast on a hot pan/griddle.

  2. Slather the bottom and top bun generously with Best Foods Aioli.

  3. Layer lettuce, sliced tomatoes, sliced red onions, fried chicken and bacon.

  4. Crumble over blue cheese.

  5. Admire your glorious creation, saddle up then devour!