Buffalo Chicken Sandwich Recipe

This crunchy, spicy Crispy Buffalo Chicken Sandwich is made with buttermilk-soaked chicken breast, fiery buffalo sauce, and ready in 35 minutes. That glorious moment happens when the buttery hot sauce soaks into the shatteringly crisp coating right as you take the first bite. I find making these at home beats any fast food version I have tried.

Better Than Takeaway

For a long time, I struggled to get the breading to stick to the chicken during frying. The coating would slide off into the hot oil, leaving me with completely bare chicken.

I quickly learned that pressing the flour firmly into the meat and letting it rest for ten minutes is crucial. This simple trick locks the crust in place so it stays crunchy even after being drenched in spicy sauce.

Crispy Buffalo Chicken Sandwich Ingredients

• 2 boneless skinless chicken breasts, halved horizontally
• 1 cup buttermilk
• 1.5 cups all-purpose flour
• 0.5 cup cornstarch
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• Vegetable oil, for frying
• 0.5 cup hot pepper sauce
• 4 tablespoons unsalted butter, melted
• 4 brioche buns, toasted
• 0.25 cup ranch dressing
• 1 cup shredded lettuce
• 12 dill pickle slices

How To Make Crispy Buffalo Chicken Sandwich

1. 1. Marinate The Chicken: Place the halved chicken breasts in a bowl with the buttermilk. Let them soak for at least 15 minutes at room temperature.
2. 2. Mix The Coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
3. 3. Dredge The Meat: Remove each piece of chicken from the buttermilk, letting excess drip off, and press it firmly into the flour mixture until fully coated. Let rest for 10 minutes.
4. 4. Fry The Chicken: Heat two inches of vegetable oil in a heavy pot to 350°F. Fry the chicken for 5 to 7 minutes per side until golden brown and cooked through.
5. 5. Coat In Sauce: Whisk the hot pepper sauce and melted butter together in a large bowl. Toss the fried chicken in the sauce until completely coated.
6. 6. Assemble The Sandwiches: Spread ranch dressing on the toasted brioche buns. Add the lettuce, pickles, and the sauced chicken before serving.

Recipe Tips

• Use cornstarch: Adding cornstarch to your flour mixture guarantees a significantly crunchier crust that holds up to the wet sauce.
• Let it rest: Allowing the breaded chicken to sit before frying gives the flour time to hydrate, preventing it from falling off in the hot oil.
• Check your oil temperature: Keep the oil at exactly 350°F so the chicken cooks evenly without burning the outer breading.

What To Serve With Crispy Buffalo Chicken Sandwiches

Serve these spicy sandwiches with classic crinkle-cut fries or crispy onion rings to soak up any extra sauce. A simple celery and carrot slaw on the side also helps cool the heat down perfectly.

How To Store

Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Keep the sauce and buns separate to prevent sogginess. Reheat the chicken in an air fryer or oven at 375°F until crispy again before adding sauce.

FAQs

• Can I bake these instead of frying? Yes, you can bake them at 400°F for 20 minutes on a wire rack sprayed with oil. They will not be quite as crunchy, but it is a healthier alternative.
• Can I use chicken thighs? Boneless skinless chicken thighs work beautifully for this recipe. Just make sure to fry them a minute or two longer to ensure they are fully cooked.
• How do I make it less spicy? Reduce the amount of hot pepper sauce and increase the melted butter. You can also add a spoonful of honey to the sauce for a sweeter finish.
• Can I freeze the cooked chicken? You can freeze the unsauced fried chicken in an airtight bag for up to two months. Reheat straight from frozen in the oven before tossing in fresh buffalo sauce.

Nutrition

• Calories: 650 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 1850mg
• Total Carbohydrate: 55g
• Protein: 32g

Try More Recipes:

• Fried Chicken Caesar Sandwich Recipe
• Fried Chicken Breast Sandwich Recipe
• Fried Buffalo Chicken Sandwich Recipe

Crispy Buffalo Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Crunchy, fiery Crispy Buffalo Chicken Sandwich loaded with buttermilk-soaked chicken breasts, spicy buffalo sauce, and crisp lettuce ready in 35 minutes. This foolproof takeout favorite brings ultimate texture and serious heat straight to your weekend dinner table.

Ingredients

• 2 boneless skinless chicken breasts, halved horizontally

• 1 cup buttermilk

• 1.5 cups all-purpose flour

• 0.5 cup cornstarch

• 1 tablespoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 0.5 teaspoon black pepper

• Vegetable oil, for frying

• 0.5 cup hot pepper sauce

• 4 tablespoons unsalted butter, melted

• 4 brioche buns, toasted

• 0.25 cup ranch dressing

• 1 cup shredded lettuce

• 12 dill pickle slices

Directions

• 1. Marinate The Chicken: Place the halved chicken breasts in a bowl with the buttermilk. Let them soak for at least 15 minutes at room temperature.
• 2. Mix The Coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
• 3. Dredge The Meat: Remove each piece of chicken from the buttermilk, letting excess drip off, and press it firmly into the flour mixture until fully coated. Let rest for 10 minutes.
• 4. Fry The Chicken: Heat two inches of vegetable oil in a heavy pot to 350°F. Fry the chicken for 5 to 7 minutes per side until golden brown and cooked through.
• 5. Coat In Sauce: Whisk the hot pepper sauce and melted butter together in a large bowl. Toss the fried chicken in the sauce until completely coated.
• 6. Assemble The Sandwiches: Spread ranch dressing on the toasted brioche buns. Add the lettuce, pickles, and the sauced chicken before serving.