Tangy, spicy, and super crispy, this fried Buffalo chicken sandwich recipe is one of my absolute favorites! I marinate the chicken in buttermilk and dredge it in flour before frying it to keep it wonderfully tender and juicy. I then toss it in Buffalo sauce for that tangy and spicy flavor I can’t get enough of! Trust me, these are worth your time!
It’s no secret that I am a huge fan of Buffalo chicken. That tangy and spicy flavor is crazy addictive– it may just be one of my favorite condiments! Combining Buffalo sauce with my favorite fried chicken sandwich recipe makes it taste even better! Trust me on this, one bite of this sandwich and you’ll be hooked!
What’s in This Fried Buffalo Chicken Sandwich Recipe?
- Chicken: I like boneless, skinless chicken breasts to keep this leaner and a little bit healthier.
- Buttermilk: Tenderizes the chicken and helps keep it moist. Make your own buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Hot Sauce: Adds spice directly to the chicken.
- Flour: All-purpose flour helps to create a cohesive coating.
- Cornstarch: Absorbs excess moisture to create a super crispy breading.
- Spices: Ground paprika, onion powder, and garlic powder enhance the savory and peppery flavor of the Buffalo sauce.
- Buffalo Sauce: Adds zesty and tangy flavor!
- Hamburger Buns: Use your favorite. I like brioche!
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How to Store and Reheat
Fried Buffalo chicken sandwiches are best enjoyed on the day they are made, but leftovers will keep for up to 3 days in the refrigerator. I recommend reheating the chicken in a 350°F oven for about 10 minutes to re-crisp it.
Notes and Tips
- Ideally, the chicken should rest in the marinade overnight to develop the flavor. However, I have successfully marinated the chicken in as little as 2 hours.
- To make these sandwiches even spicier, add ¼ teaspoon of ground cayenne pepper to the flour mix in step 4.
Fried Buffalo Chicken Sandwich Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2½ teaspoons kosher salt divided
- 1½ teaspoons ground black pepper divided
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup Buffalo hot sauce
- 4 hamburger buns toasted
Optional Toppings
- sliced tomato
- leaf lettuce
- ranch or blue cheese dressing
Equipment
- Dutch Oven Optional
- Instant-Read Thermometer
Instructions
- Using a sharp knife, cut each chicken breast in half, creating 4 pieces in total (cutlets). Place each piece between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.2 boneless, skinless chicken breasts
- 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, 2½ teaspoons kosher salt, 1½ teaspoons ground black pepper
- 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 remaining 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, 1 cup Buffalo hot sauce
- 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. 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, then build your sandwiches on toasted buns.4 hamburger buns, sliced tomato, leaf lettuce, ranch or blue cheese dressing
Notes
- Nutritional information does not include optional toppings.
How to Make a Fried Buffalo Chicken Sandwich Step by Step
Marinate the Chicken: Using a sharp knife, cut 2 boneless, skinless chicken breasts in half, creating 4 pieces in total (cutlets). Place each piece between 2 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 Ziplock bag. Add 1 cup of buttermilk, 1 teaspoon of hot sauce, ½ teaspoon of 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.
Make a Dredging Station: When ready to fry, line a baking sheet with parchment paper. Set 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 salt, and 1 teaspoon of ground black pepper. Pour 1 cup of Buffalo sauce into a second bowl and set aside.
Dredge the Chicken: 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.
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. Set them on a cooling rack set over paper towels to drain. Toss the fried chicken in the bowl of Buffalo sauce, then build your sandwiches on toasted buns.
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