Crispy Buffalo Chicken Nugget Sandwich
Cheesy Potato Balls

An extraordinary fusion of textures featuring a handmade black sesame bun, crunchy buffalo-glazed chicken nuggets, creamy dill sauce, and gooey cheese-stuffed potato balls.

Ingredients

• 200 g black bread dough
• 1 tbsp sesame seeds
• 1 egg wash
• 500 g ground chicken
• 1 egg
• 1 tsp salt
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp paprika
• 0.5 tsp chili powder
• 0.5 tsp sugar
• 0.5 tsp black pepper
• 300 g potatoes
• 2 tbsp fresh herbs
• 100 g mozzarella cheese cubes
• 4 tbsp plain yogurt
• 2 tbsp sour cream
• 2 tbsp buttermilk
• 1 tbsp fresh dill
• 2 pickled peppers
• 1 cup crushed cornflakes
• 1 cup buffalo sauce
• 100 g red cabbage
• 50 g lettuce
• 1 l cooking oil for frying

Instructions

1. 1Shape the Black Dough

   

   Take the black dough and shape it into a braided bun by twisting and intertwining the strands into a neat knot.

   Tip: Ensure the dough strands are even in thickness so the braided shape bakes uniformly.
2. 2Brush and Seed the Braided Buns

   

   Place the shaped black dough buns onto a baking sheet lined with parchment paper. Take a pastry brush and apply an even coat of egg wash over the surface of each bun. Sprinkle sesame seeds generously over the top before baking.

   Tip: Apply the egg wash lightly to avoid pooling, which can create uneven browning.
3. 3Season the Ground Chicken

   

   Add ground chicken into a decorative blue and white patterned bowl along with a raw egg. Pour in a selection of spices including salt, cumin, garlic powder, onion powder, paprika, chili powder, sugar, and black pepper from a small matching plate. Mix thoroughly to incorporate all ingredients.

   Tip: Add the spices gradually while mixing to ensure they distribute evenly through the ground meat.
4. 4Scoop and Shape Chicken Patties

   

   Use a cookie scoop to portion the seasoned ground chicken mixture into uniform portions. Release the scoops onto a parchment-lined baking sheet, forming small bite-sized patties ready for breading.

   Tip: A spring-loaded cookie scoop ensures all patties are the same size so they cook evenly.
5. 5Rice the Cooked Potatoes

   

   Place cooked potatoes into a metal potato ricer positioned over a large blue and white bowl. Press down firmly on the handles to extrude smooth, fluffy potato strands into the bowl, ensuring a lump-free base for the mixture.

   Tip: Using a potato ricer instead of a traditional masher guarantees a velvety texture without heavy starch buildup.
6. 6Knead the potato herb mixture

   

   Add fresh herbs and seasonings to the riced potatoes in the bowl. Use your hands to firmly knead and combine the ingredients until a cohesive, pliable mixture forms.

   Tip: Mix just until the herbs are evenly distributed to keep the potato texture light.
7. 7Form Potato Balls

   

   Scoop portions of the riced potato and herb mixture, then roll them between your palms into neat round balls.

   Tip: Press firmly as you roll so the mixture holds together tightly before stuffing.
8. 8Mix the Creamy Sauce

   

   Combine plain yogurt and sour cream inside a brown ceramic cup, then pour in buttermilk while stirring smoothly.

   Tip: Add the buttermilk gradually to control the thickness of your creamy dill sauce.
9. 9Bread the Chicken Patties

   

   Dip each shaped chicken patty thoroughly into a bowl of beaten egg, then press firmly into a plate of crushed cornflakes to create a thick, crunchy coating.

   Tip: Press the cornflakes gently onto the patties to ensure a thick, even crust for frying.
10. 10Fry the Chicken Patties

    

    Carefully lower the breaded chicken patties into a deep black pot filled with hot oil, seasoning with herbs as they fry.

    Tip: Maintain a steady oil temperature so the cornflake coating turns golden brown without burning.
11. 11Inspect Stuffed Potato Balls

    

    Gently pull apart a freshly fried potato ball to showcase the hot, gooey, melted cheese core hidden inside.

    Tip: Serve these cheese-stuffed balls immediately while the interior remains warm and stringy.
12. 12Toss the Chicken Patties in Buffalo Sauce

    

    Place the freshly fried chicken patties into a bowl filled with bright red buffalo sauce and gently toss them using tongs until they are evenly coated.

    Tip: Coat the patties while they are still hot so the sauce adheres better.
13. 13Slice the Black Sesame Buns

    

    Take a freshly baked black sesame bun and carefully slice it horizontally in half using a serrated bread knife to prepare it for assembling the sandwich.

    Tip: Let the bread cool slightly before slicing to prevent it from tearing.
14. 14Assemble the Base Layers

    

    Spread a generous amount of creamy dill sauce onto the inner halves of the buns, then add a vibrant layer of shredded red cabbage, fresh chopped lettuce, and sliced pickles.

    Tip: Layering the sauce directly under the vegetables helps keep the bun moist and flavorful.
15. 15Add the Buffalo Chicken Patties

    

    Take the buffalo-sauce coated chicken patties and place them carefully on top of the bed of shredded red cabbage and lettuce on the prepared bottom bun.

    Tip: Arrange the patties evenly to ensure a balanced bite across the entire sandwich.

Storage & Reheating

Burn It Off

Frequently Asked Questions