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Fried Buffalo Chicken Sandwich Recipe

Fried Buffalo Chicken Sandwich

Steven
This fried buffalo chicken sandwich delivers a shatteringly crispy crust, juicy, well-seasoned chicken, and a tangy, buttery buffalo glaze that clings to every nook and cranny.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 sandwiches
Calories 715 kcal

Equipment

  • Large cutting board
  • Sharp chef's knife
  • Meat mallet or rolling pin
  • Resealable plastic bag or covered container - for marinating
  • 2-3 large mixing bowls
  • Shallow baking dish or rimmed plate - for dredging
  • Dutch oven or large, deep heavy-bottomed pot
  • Instant-read thermometer
  • Wire rack - set over a rimmed baking sheet
  • Tongs or spider strainer
  • Paper towels
  • Small saucepan - for warming the buffalo sauce and butter
  • Basting brush
  • Large skillet or griddle - for toasting buns
  • Rimmed Baking Sheet

Ingredients
  

  • 2 boneless, skinless chicken breasts - about 8 oz or 225g each
  • 1 cup buttermilk - 240ml
  • 2 tablespoons hot sauce - Frank's RedHot recommended, for the marinade
  • 1 teaspoon garlic powder - for the marinade
  • 1 teaspoon onion powder - for the marinade
  • 1 teaspoon smoked paprika - for the marinade
  • 1 teaspoon salt - for the marinade
  • 0.5 teaspoon black pepper - for the marinade

For the Seasoned Dredge

  • 1 cup all-purpose flour - 125g
  • 0.25 cup cornstarch - 30g
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder - for the dredge
  • 1 teaspoon onion powder - for the dredge
  • 1 teaspoon smoked paprika - for the dredge
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon salt - for the dredge
  • 0.5 teaspoon black pepper - for the dredge
  • 2 tablespoons buttermilk - for the dredge

For Frying and Sauce

  • Vegetable or canola oil - enough for 2–3 inches or 5–7.5cm deep in the pot
  • 0.5 cup buffalo sauce - 120ml, store-bought or homemade
  • 2 tablespoons unsalted butter - melted

For the Sandwiches

  • 4 brioche sandwich buns
  • 1 cup iceberg lettuce - shredded
  • 1 tomato - medium, sliced
  • 0.5 cup blue cheese dressing or ranch dressing
  • Blue cheese crumbles - for topping, optional
  • Dill pickle slices - for topping, optional

Instructions
 

  • Slice each chicken breast in half horizontally to create 4 cutlets total. Place each cutlet in a resealable bag and pound to an even ¼-inch (6mm) thickness with a meat mallet.
  • Whisk together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Add the pounded chicken and refrigerate for at least 2 hours or up to 24 hours.
  • Combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper in a shallow bowl. Drizzle in 2 tablespoons buttermilk and work it in with your fingers to create small, shaggy clumps.
  • Remove chicken from marinade, letting excess drip off. Press firmly into the flour mixture on both sides, then place on a wire rack. Rest for 15-20 minutes at room temperature.
  • Heat 2-3 inches (5-7.5cm) of vegetable oil in a Dutch oven to 350°F (175°C). Prepare a wire rack over a paper towel-lined baking sheet for draining.
  • Fry cutlets one at a time for 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain and rest for 2-3 minutes.
  • Combine buffalo sauce and melted butter in a small saucepan over low heat. Whisk until warm and cohesive, about 2 minutes.
  • Dip each fried cutlet into the warm buffalo sauce mixture, turning to coat both sides evenly. Set back on the wire rack to let excess sauce drip off.
  • Toast brioche buns cut-side down in a skillet over medium heat for 1-2 minutes until lightly golden. Spread blue cheese or ranch dressing on the bottom bun, add lettuce, chicken, tomato, pickles, and blue cheese crumbles.

Notes

  • Marinate as long as possible: 2 hours is the minimum, but overnight marinating produces noticeably juicier, more tender chicken.
  • Don't skip the resting step: Resting the dredged chicken for 15-20 minutes helps the coating adhere firmly to the chicken during frying.
  • Use a thermometer: Maintaining oil at a consistent 350°F (175°C) is crucial for a golden, non-greasy crust.
  • Fry in batches: Avoid crowding the pot. Adding too much cold chicken drops the oil temperature and leads to soggy breading.
  • Always rest on a wire rack: Paper towels trap steam and make the crust go soft. A wire rack allows air to circulate and keeps the chicken crispy.
  • Don't skip the butter in the sauce: Butter transforms sharp hot sauce into a rich, glossy buffalo glaze. This step is essential for authentic flavor.
  • Toast the buns: This adds flavor and creates a barrier that prevents the bun from becoming soggy from the saucy chicken.
  • Storage tip: Store fried chicken cutlets (unsauced) in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 12-15 minutes to restore crispiness.
  • Never microwave: Microwave reheating turns the crust soft and rubbery. Always use the oven or air fryer for the best results.
  • Make it your own: Try honey buffalo, Nashville hot, or ranch variations by adjusting the sauce or toppings to your preference.
Keyword buffalo chicken, fried chicken sandwich, spicy sandwich