Crispy buffalo chicken sandwich

Remove the bone from a skin-on chicken thigh, salt both sides and refrigerate at least one hour or up to overnight so the salt works in and the skin dries.

Place skin side down in a hot cast iron pan with no added oil; let the skin crisp as the fat renders, then cook both sides until golden and about 165F.

Dip the chicken in the creamy buffalo sauce to coat both sides.

On a brioche bun, layer shredded lettuce, pickled onions, sliced tomato and the buffalo chicken; add more sauce.