Do the Math Buffalo Chicken Flat Bread

Okay…wow. Look at this thing. This isn’t food…this is an event. You got crispy fried Buffalo chicken…great, love it…but then you pile on tomato, red onion, pickled celery… alright, we’re getting complicated here. Three cheeses? Mozzarella, cheddar, blue cheese…my arteries just filed a complaint. And wait…this is on buttermilk chicken gravy AND Buffalo sauce? Who thought that was a good idea?!…Oh man. That’s…that’s incredible. It’s crunchy, it’s creamy, it’s spicy…everything’s hitting at once! And then you’ve got garlic ranch aioli AND more Buffalo sauce on top?! That’s overkill! That’s…that’s actually perfect. This is the kind of food that makes you feel alive…and also like you should schedule a check-up. My body’s gonna hate me later…but right now? Totally worth it.

Ingredients

1 lb pizza dough
2 boneless skinless chicken breasts
1/2 cup buttermilk
2 tbs Andrew’s French Fry Emporium Seasoning
1/2 tsp kosher salt
4 cup neutral oil for frying
1 cup flour
1/3 cup potato starch
2/3 cup buffalo wing sauce
1 stick butter
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 celery stalk
1 cup dill pickle brine (from empty jar of pickles)
1/2 red onion
2 plum tomatoes
1/4 cup chopped parsley
2 cups shredded mozzarella cheese
1 cup shredded mild cheddar cheese
1/3 cup blue cheese crumbled
2 cups chicken stock
1/2 cup buttermilk
1 tbs butter
1 tbs flour
1/2 cup mild buffalo wing sauce
4 cloves garlic
1/4 tsp kosher salt
2 tbs ranch seasoning
2 tbs olive oil
1/3 cup sour cream
3 tbs mayonnaise
1 egg yolk
1 tbs hot sauce
1/4 cup grated Parmesan cheese
1 tsp celery seeds
1/4 cup fresh chopped chives

Directions

For the pickled celery, slice the celery stalk into thin sliced on a mandolin. Place pieces in dill pickle brine and refrigerate overnight.
For the chicken, slice the chicken breasts into two inch strips and season with kosher salt and 1 tbs Andrew’s French Fry Emporium Seasoning. Place seasoned chicken in a zip top bag with the butter milk and marinate for four hours to overnight. Remove the marinated chicken from the fridge and place contents of the bag in a bowl. In a separate bowl, combine the remaining Andrew’s French Fry Emporium Seasoning, flour, and potato starch and mix to combine. Remove the chicken pieces from the marinade in the bowl, coat with the flour mixture, return the floured chicken pieces to the marinade and then back to the flour mixture for a second coating.
In a large dutch oven, heat the neutral oil to 350 degrees F. In a large bowl, add the buffalo wing sauce, garlic powder, and Worcestershire sauce, mix to combine. Cut the butter into small pieces and add to the hot sauce mixture. Fry the breaded chicken pieces 4-5 minutes or until the outside is golden brown and the internal temperature reaches 165 degrees F. Remove the chicken from the oil and toss in the hot sauce mixture. The heat from the chicken will melt the butter, continue tossing the chicken until the butter mixture is melted. Remove the chicken pieces from the hot sauce mixture and reserve the hot sauce mixture in a small piping bag or squeeze bottle.
For the sauce, in a small pot over medium heat, reduce the 2 cups of chicken stock to a 1/4 cup. In a separate pot, once the chicken stock is reduced, melt the tbs of butter with the flour to form a roux. Add the buttermilk to the roux and mix well to incorporate the roux, then add the reduced chicken stock and bring to a boil to thicken and remove from heat.
In a mortar and pestle, add the 4 cloves of garlic, 1/4 tsp salt, olive oil, and ranch seasoning and pound into a paste. Mix the paste with the sour cream and mayonnaise and place in a small piping bag or squeeze bottle.
Chop the red onion and tomato into 1/4 inch piece. Remove the celery from the pickling brine and combine with the red onion, tomato, and parsley in a small bowl.
Pre-heat your oven to 500 degrees F. Roll your pizza dough out to an 18 inch oval. Top pizza dough with the chicken gravy and swirl or dot the mild wing sauce around the gravy sauce leaving a one inch space around the outside of the pizza dough. Top the gravy and wing sauce with the mozzarella and mild cheddar, add the fried Buffalo chicken on top of the cheese followed by the celery, tomato, and onion mixture. Scatter the blue cheese over the top, and then 2/3s of the chopped chives.
Combine the hot sauce and the egg yolk and brush the mixture on the crust of the dough. Sprinkle the hot sauce crust with the celery seeds and Parmesan cheese.
Bake the bread for 12-13 minutes. Remove from oven and pipe or squeeze on the sour cream ranch mixture, the reserved Buffalo sauce and the remaining chives.
Slice and serve.