Buffalo Chicken Sandwich Recipe

This Buffalo Chicken Sandwich is made with tender chicken breasts, sharp buffalo sauce, and ready in 30 minutes. Pulling the golden, fried chicken from the oil and tossing it in warm buffalo sauce creates a coating that stays perfectly crunchy. I make this whenever I crave pub food but want to stay in.

Restaurant-Quality At Home

I used to think getting that thick, spicy crust required a commercial deep fryer. My early attempts at home ended up soggy because I did not let the sauce cool slightly before tossing.

The real trick is double-dredging the chicken in seasoned flour before frying. It builds a barrier that holds onto the spicy sauce while keeping the meat juicy inside.

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Buffalo Chicken Sandwich Ingredients

For the Chicken

• 2 large chicken breasts, halved horizontally
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

For the Sauce and Assembly

• 1/2 cup Frank’s RedHot sauce
• 3 tbsp unsalted butter, melted
• 4 brioche buns, toasted
• 1/4 cup blue cheese or ranch dressing
• 4 lettuce leaves
• 1/2 cup sliced dill pickles

How To Make Buffalo Chicken Sandwich

1. Marinate the chicken: Place the chicken breast halves in a bowl with the buttermilk. Let them soak for 15 minutes to tenderize.
2. Prepare the dredge: In a shallow dish, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper.
3. Coat the meat: Remove each piece of chicken from the buttermilk, letting the excess drip off, then press firmly into the flour mixture until fully coated.
4. Fry until golden: Heat two inches of oil in a heavy skillet to 350F. Fry the chicken for 5 to 6 minutes per side until the internal temperature reaches 165F, then drain on a wire rack.
5. Toss in sauce: Whisk the melted butter and hot sauce together in a large bowl. Toss the warm fried chicken in the sauce until evenly coated.
6. Assemble the buns: Spread blue cheese dressing on the toasted brioche buns, add lettuce and pickles, then top with the spicy chicken.

Recipe Tips

• Use a wire rack: Letting the fried chicken rest on a wire rack instead of paper towels keeps the bottom crust from getting soggy.
• Pound the chicken: Flattening the breasts to an even thickness ensures they cook through at the same time without drying out.
• Toast the buns: A toasted brioche bun holds up better against the wet sauce and heavy toppings.

What To Serve With Buffalo Chicken Sandwich

This spicy sandwich pairs brilliantly with classic pub sides like crispy french fries or sweet potato wedges to balance the heat. I also like serving it with a crunchy celery and carrot slaw to mimic traditional buffalo wing accompaniments.

How To Store

Store leftover fried chicken and buns separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in an air fryer or oven at 375F for about 8 minutes to restore the crispy texture before assembling your sandwich.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 400F for 20 minutes, flipping halfway. It will be slightly less crispy but still delicious.

What hot sauce is best for this?

Frank’s RedHot is the traditional choice for an authentic buffalo flavor. You can use others, but the vinegar balance might differ.

Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs are incredibly juicy and work perfectly for this recipe.

Nutrition

• Calories: 650 kcal
• Total Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 125 mg
• Sodium: 1800 mg
• Total Carbohydrate: 55 g
• Protein: 35 g

Try More Recipes:

• Buffalo Chicken Deli Meat Sandwich Recipe
• Crispy Panko Fried Chicken Sandwich Recipe
• Fried Chicken Sandwich No Buttermilk Recipe