Tangy, spicy, and super crispy, this fried Buffalo chicken sandwich recipe is one of my absolute favorites for game day! Chicken breasts bathe in a buttermilk and hot sauce marinade, then I dredge them in flour and fry them up until golden and crunchy. The fried chicken gets a generous coating of Buffalo sauce for a mouthwatering finish before I build up the perfect sandwiches!
Crispy Fried Buffalo Chicken Sandwiches
When game day rolls around, the only thing on my mind is Buffalo chicken. I just can’t get enough of that tangy, spicy heat! I wanted to add my favorite flavor to my perfect fried chicken sandwiches, and the result is unbeatable.
These crispy buffalo chicken sandwiches start with a spicy buttermilk marinade, then dip into some hot oil for a beautifully crunchy fried texture. Toss the fried chicken in your favorite Buffalo sauce, and it’ll be ready to go. I like using chicken breasts for these sandwiches, but you can use thighs for an even juicier result. Don’t forget to add plenty of blue cheese or ranch!
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My Secret for Extra-Crunchy Chicken
I recommend mixing 1 tablespoon of melted butter into the Buffalo sauce before tossing the fried chicken in. This classic restaurant trick helps the sauce cling better, adds that buttery “Buffalo” flavor you expect from wing joints, and prevents the coating from softening too quickly. It’s the real secret to a sandwich that stays crispy and saucy!
Fried Buffalo Chicken Sandwich Recipe
Equipment
- Dutch Oven (Optional)
- Instant-Read Thermometer
Ingredients
- 2 boneless, skinless chicken breasts (*)
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoons ground black pepper
- 1 cup Buffalo Sauce (**)
- cooking oil (for frying***)
- 4 hamburger buns (toasted)
Marinade:
- 1 cup buttermilk (****)
- 1 teaspoon hot sauce (*****)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Optional Sandwich Toppings:
- sliced tomato
- leaf lettuce
- ranch or blue cheese dressing
Instructions
Marinate:
- Using a sharp knife, cut each chicken breast in half, creating 4 thin pieces in total.2 boneless, skinless chicken breasts
- Place each piece between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.
- Place the pounded chicken in a plastic zip-top bag. Add the buttermilk, 1 teaspoon hot sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-24 hours.1 cup buttermilk, 1 teaspoon hot sauce, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Fry:
- When ready to fry, line a baking sheet with parchment paper. Set aside.
- In a large shallow bowl, whisk together the flour, cornstarch, paprika, onion powder, garlic powder, and salt and pepper. Pour the Buffalo sauce in a second bowl and set aside.1¼ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon ground paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, 2 teaspoons kosher salt, 1 cup Buffalo Sauce, 1 teaspoons ground black pepper
- Pour the contents of the bag of chicken into a large colander, draining the buttermilk from the chicken.
- Dip the chicken pieces into the flour mixture, then transfer them to the baking sheet. Allow them to rest for 20-30 minutes.
- Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F.cooking oil
- Dredge the chicken through the flour mixture a second time before adding them to the hot oil.
- Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F.
- Set them on a cooling rack set over paper towels to drain.
- Toss the fried chicken in the Buffalo sauce.
- Build your sandwiches on toasted buns.4 hamburger buns, sliced tomato, leaf lettuce, ranch or blue cheese dressing
Notes
- I like to marinate my chicken overnight to develop the most flavor. However, I have successfully marinated the chicken in as little as 2 hours with great results.
- To make these sandwiches even spicier, add ¼ teaspoon of ground cayenne pepper to the flour mix in step 4.
- For extra-crispy chicken, let the floured chicken rest for 10-15 minutes between the first and second dredge. This helps the coating stick better during frying.
- Use a thermometer to keep the oil between 350–365°F. If the temperature drops too low, the chicken will absorb too much oil; too high, and the outside will brown before the inside cooks through.
- Properly cooked chicken should reach 165°F internally.
- For maximum crispiness, lightly toss or brush on the Buffalo sauce instead of dunking. Too much sauce can make the breading soggy before serving.
- Nutritional information does not include optional toppings.
- Grill: Marinate the chicken. Heat the grill to medium-high heat (375-450°F). I recommend coating the chicken in olive oil and rubbing the spices in, instead of using flour/cornstarch to coat. Grill chicken 8-12 minutes, flipping halfway through, until cooked through. Coat in Buffalo sauce before or after grilling, to your preference. Then assemble sandwiches.
- Oven: Marinate chicken. Preheat oven to 400°F. Pay chicken dry, then coat in spices and Buffalo sauce. Bake chicken breasts for 20-25 minutes, or until cooked through. Brush with extra buffalo sauce after cooking, then assemble sandwiches.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Buffalo Fried Chicken Sandwich Step by Step
Prep: Gather the chicken and the buffalo marinade ingredients. Using a sharp knife, cut 2 boneless, skinless chicken breasts in half, creating 4 thin cutlets. Cutlets will cook through faster, get crispier, and they’re easier to eat on sandwiches! Place each piece of chicken between 2 sheets of plastic wrap, then use a meat mallet or rolling pin to pound them to ½-inch thickness. This will ensure they cook through evenly.
Marinate the Chicken: Next, place the chicken breasts in a resealable bag. Add 1 cup of buttermilk, 1 teaspoon of hot sauce, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-24 hours.
Prep to Fry: After marinating, start prepping to fry the chicken. Line a baking sheet with parchment paper and set it aside. In a large shallow bowl, whisk together 1¼ cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper. Then pour 1 cup of Buffalo sauce into a second bowl and set it aside. You’ll coat the chicken in this sauce after frying.
Dredge the Chicken: Pour the marinated chicken into a large colander, draining the buffalo marinade. Fully coat the chicken pieces in the seasoned flour mixture, then place them on the baking sheet. Allow them to rest for 20-30 minutes. This rest time helps the breading adhere to the chicken, so that is stays put during frying.
Fry the Chicken: Heat 1 inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken through the flour mixture a second time before adding them to the hot oil. Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F. Make sure to let the oil return to temperature between batches so the chicken cooks through evenly. Set the chicken on a cooling rack set over paper towels to drain. Once drained (but still hot), toss the fried chicken pieces in the bowl of Buffalo sauce to fully coat.
Assemble and Serve: Toast sandwich buns first if you prefer. Spread ranch/blue cheese dressing on the bottom buns. Then place 1 piece of fried buffalo chicken onto each sandwich bun, and top with lettuce, tomato, and blue cheese crumbles. Serve while hot!
How to Store, Freeze, and Reheat
These crispy Buffalo chicken sandwiches are best enjoyed fresh. But leftover buffalo fried chicken can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Store other sandwich components separately. Reheat fried chicken pieces in a 350°F oven for about 10 minutes to re-crisp it without burning the sauce. Then assemble fresh sandwiches to serve.
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