Ingredients
Equipment
Method
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.