If you’re looking to spice up your lunch or dinner routine, this Fried Buffalo Chicken Sandwich is just the ticket. With tender, juicy chicken coated in a crispy crust and tossed in a zesty Buffalo sauce, this sandwich is a flavor explosion that’s sure to satisfy your cravings. Paired with fresh toppings and your favorite dressing, it’s a meal that brings the heat and comfort all in one bite. Let’s dive into making this delicious sandwich!
What Makes This Recipe Special
What sets this Fried Buffalo Chicken Sandwich apart is the perfect blend of flavors and textures. The chicken is marinated in buttermilk for extra juiciness and flavor, while the crispy coating gives each bite a satisfying crunch. Tossing the fried chicken in a tangy Buffalo sauce adds that signature kick, making it a must-try for fans of bold flavors. Plus, the combination of ranch or blue cheese dressing with fresh veggies elevates the sandwich to a whole new level!
Shopping List
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2 teaspoons kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup Buffalo hot sauce
- Cooking oil (for frying)
- 4 hamburger buns (toasted)
- Sliced tomato
- Leaf lettuce
- Ranch or blue cheese dressing
What You’ll Need (Gear)
- Large bowl – for marinating the chicken.
- Deep frying pan or Dutch oven – for frying the chicken.
- Meat thermometer – to ensure chicken is cooked through.
- Slotted spoon – for removing the chicken from oil.
- Paper towels – for draining excess oil.
Method: Fried Buffalo Chicken Sandwich
Step 1: Marinate the Chicken
Start by placing the boneless, skinless chicken breasts in a large bowl. Pour in the buttermilk and add the hot sauce, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Mix well to ensure the chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
Step 2: Prepare the Coating
In another bowl, combine the flour, cornstarch, paprika, onion powder, garlic powder, and the remaining 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Whisk the dry ingredients together until well combined.
Step 3: Heat the Oil
In a deep frying pan or Dutch oven, pour enough cooking oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil to 350°F (175°C). You can use a meat thermometer to check the temperature, or drop a small amount of the flour mixture into the oil; if it sizzles, it’s ready!
Step 4: Coat the Chicken
Remove the marinated chicken from the refrigerator. Allow any excess buttermilk to drip off, then dredge each piece in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Step 5: Fry the Chicken
Carefully place the coated chicken breasts in the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C). Use a slotted spoon to remove the chicken and let it drain on paper towels.
Step 6: Toss in Buffalo Sauce
In a large bowl, combine the fried chicken with the Buffalo hot sauce. Toss until each piece is well coated in the sauce.
Step 7: Assemble the Sandwich
To assemble the Fried Buffalo Chicken Sandwich, take a toasted hamburger bun and layer on some leaf lettuce, followed by a slice of tomato. Place the sauced chicken on top and drizzle with ranch or blue cheese dressing. Top with the other half of the bun and dig in!
Quick Replacement Ideas
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Use almond milk or oat milk in place of buttermilk if you prefer a non-dairy alternative.
- Try using grilled chicken instead of fried for a lighter version.
- Swap out Buffalo sauce for barbecue sauce for a different flavor profile.
Frequent Missteps to Avoid
- Don’t skip the marinating step; it’s key for juicy chicken!
- Avoid overcrowding the pan while frying, as it can lower the oil temperature and result in soggy chicken.
- Make sure to let the fried chicken rest on paper towels to absorb excess oil.
- Always check the internal temperature of the chicken to ensure it’s fully cooked.
Storage & Reheat Guide
If you have leftover Fried Buffalo Chicken, store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 375°F (190°C) for about 10-15 minutes until heated through. This will help maintain the crispiness of the coating.
Ask the Chef
Can I bake the chicken instead of frying it?
Absolutely! If you prefer a healthier option, you can bake the coated chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Just be sure to spray the chicken lightly with cooking oil to ensure it gets crispy.
What can I serve with this sandwich?
This Fried Buffalo Chicken Sandwich pairs perfectly with a side of crispy French fries, coleslaw, or even a fresh side salad. For more delicious ideas, check out Creamy Buffalo Ranch Chicken Stuffed Peppers or Sweet Heat Honey Chipotle Chicken Sandwiches.
Can I make this sandwich in advance?
While the fried chicken is best served fresh, you can prepare the chicken and the sauce in advance. Simply fry the chicken and store it in the fridge, then heat it up and toss it in the sauce right before serving.
How spicy is this sandwich?
The spiciness of the sandwich largely depends on the Buffalo sauce you use. If you prefer a milder flavor, look for a mild Buffalo sauce or reduce the amount of hot sauce in the marinade. You can also add toppings like lettuce and dressing to help balance the heat.
Before You Go
This Fried Buffalo Chicken Sandwich is a simple yet extraordinary meal that delivers on flavor and satisfaction. Whether you’re having a casual dinner or hosting a game day gathering, this sandwich is sure to impress your family and friends. Don’t forget to customize it to your liking with your favorite toppings and sauces. Happy cooking!
Fried Buffalo Chicken Sandwich
Ingredients
Equipment
Method
- Start by placing the boneless, skinless chicken breasts in a large bowl. Pour in the buttermilk and add the hot sauce, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Mix well to ensure the chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
- In another bowl, combine the flour, cornstarch, paprika, onion powder, garlic powder, and the remaining 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Whisk the dry ingredients together until well combined.
- In a deep frying pan or Dutch oven, pour enough cooking oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil to 350°F (175°C). You can use a meat thermometer to check the temperature, or drop a small amount of the flour mixture into the oil; if it sizzles, it’s ready!
- Remove the marinated chicken from the refrigerator. Allow any excess buttermilk to drip off, then dredge each piece in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Carefully place the coated chicken breasts in the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C). Use a slotted spoon to remove the chicken and let it drain on paper towels.
- In a large bowl, combine the fried chicken with the Buffalo hot sauce. Toss until each piece is well coated in the sauce.
- To assemble the Fried Buffalo Chicken Sandwich, take a toasted hamburger bun and layer on some leaf lettuce, followed by a slice of tomato. Place the sauced chicken on top and drizzle with ranch or blue cheese dressing. Top with the other half of the bun and dig in!
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Use almond milk or oat milk in place of buttermilk if you prefer a non-dairy alternative.
- Try using grilled chicken instead of fried for a lighter version.
