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Buffalo Chicken Sandwich Recipe

Buffalo Chicken Sandwich

Steven
This is the ultimate Buffalo Chicken Sandwich with a crispy, golden-fried chicken breast coated in tangy, buttery buffalo sauce, piled onto a toasted brioche bun, and topped with creamy blue cheese dressing and cool shredded lettuce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 680 kcal

Equipment

  • Large Dutch oven or deep skillet - for frying
  • Wire rack - set inside a rimmed baking sheet
  • Instant-read meat thermometer
  • Kitchen tongs
  • Deep-fry or candy thermometer
  • Shallow bowls or dishes - for the breading station
  • Whisk
  • Small saucepan - for the buffalo sauce
  • Cutting board
  • Sharp chef's knife
  • Meat mallet or rolling pin - for pounding chicken

Ingredients
  

  • 2 large boneless, skinless chicken breasts - about 1.5 lbs / 680g total, halved horizontally
  • 1 cup buttermilk - 240ml
  • 2 tablespoons hot sauce - Frank's RedHot recommended, for marinade
  • 1 cup all-purpose flour - 125g
  • 3 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups vegetable oil - 720–960ml, for frying

For the Buffalo Sauce

  • 1/2 cup Frank's RedHot sauce - 120ml
  • 4 tablespoons unsalted butter - 55g
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white vinegar

For the Blue Cheese Spread

  • 1/2 cup mayonnaise - 120g
  • 1/3 cup blue cheese crumbles - 80g
  • 1 tablespoon white vinegar
  • salt - to taste
  • pepper - to taste

For Assembly

  • 4 brioche burger buns - toasted
  • 2 cups shredded iceberg lettuce - 140g
  • sliced dill pickles - optional
  • thinly sliced red onion - optional

Instructions
 

  • Slice chicken breasts horizontally into 4 cutlets and pound to 1/2 inch (1.25cm) thickness. Pat dry with paper towels.
  • Mix flour, cornstarch, baking powder, and spices in a bowl. Drizzle in 3 tablespoons buttermilk and rub with fingers until shaggy clumps form.
  • Whisk remaining buttermilk with 2 tablespoons hot sauce in a separate bowl. Dip chicken in wet mixture, then press firmly into flour mixture. Place on wire rack.
  • Refrigerate breaded chicken uncovered for at least 30 minutes to help the coating adhere.
  • Melt butter in a saucepan, add garlic powder, then stir in hot sauce and vinegar. Simmer for 3-5 minutes until slightly thickened.
  • Mash blue cheese crumbles with a fork, then stir in mayonnaise, vinegar, salt, and pepper until combined.
  • Heat oil to 350°F (175°C) in a Dutch oven. Fry breaded chicken in batches for 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C).
  • Brush or drizzle warm buffalo sauce generously over each fried cutlet immediately after removing from oil.
  • Toast brioche buns cut-side down in a dry skillet or under the broiler until lightly golden.
  • Spread blue cheese on bottom buns, top with sauced chicken, lettuce, and optional pickles and red onion. Add more spread to top bun and press gently.

Notes

  • Don't skip the resting step: refrigerating the breaded chicken for at least 30 minutes helps the coating hydrate and stick, preventing it from falling off during frying.
  • Use a thermometer for the oil: maintaining 350°F (175°C) is crucial. Too hot and the crust burns before the chicken cooks through; too cool and the chicken absorbs excess oil and becomes greasy.
  • Don't overcrowd the pan: fry in batches of 1-2 cutlets at a time to keep the oil temperature steady.
  • Rest on a rack, not paper towels: paper towels trap steam underneath the crust, making it soft. A wire rack allows air to circulate and keeps the coating crispy.
  • Sauce the chicken while it's hot: buffalo sauce adheres best to a freshly fried, hot crust.
  • Make ahead: the blue cheese spread can be made up to 3 days in advance and stored in the fridge. The breaded chicken can be refrigerated for up to 8 hours before frying.
  • Storage: store fried chicken, buffalo sauce, and toppings separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken in the oven or air fryer to restore crispiness.
  • Freezing: breaded but unsauced fried chicken can be frozen for up to 2 months. Freeze in a single layer, then transfer to a zip-lock bag.
  • Variation: for a lighter version, air fry at 390°F (200°C) for 12-14 minutes or bake at 425°F (220°C) for 22-28 minutes.
  • Ranch alternative: swap the blue cheese spread for homemade ranch dressing if you prefer a milder, less pungent topping.
Keyword buffalo chicken, buffalo sauce, chicken sandwich, fried chicken, game day food