Buffalo Chicken Sandwich
A Buffalo Chicken Sandwich is the ultimate combination of crispy fried chicken, tangy Buffalo sauce, and creamy toppings, all served on a buttery toasted bun. This sandwich delivers the perfect balance of heat, crunch, and flavor, making it a must-try for spicy food lovers and sandwich enthusiasts alike. Whether you fry, grill, or air-fry the chicken, it remains juicy, crispy, and packed with bold flavors.
Equipment
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Shallow dish for breading
- Tongs
- Deep fryer or heavy-bottomed skillet
- Air fryer or oven (alternative cooking methods)
- Wire rack (for draining fried chicken)
- Saucepan (for Buffalo sauce)
- Spatula or butter knife (for toasting buns)
Ingredients
- 2 boneless skinless chicken breasts (or thighs for extra juiciness)
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup all-purpose flour
- ½ cup cornstarch for extra crispiness
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional, for extra spice
- 1 large egg beaten
- Oil for frying vegetable or peanut oil
- For the Buffalo Sauce:
- ½ cup Frank’s RedHot Sauce or preferred hot sauce
- ¼ cup melted butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 tablespoon honey optional, for a slight sweetness
Instructions
- If using chicken breasts, pound them to an even thickness (about ½ inch thick).
- In a bowl, mix buttermilk, salt, garlic powder, black pepper, and paprika.
- Marinate the chicken in this mixture for at least 30 minutes (or up to 12 hours for extra tenderness).
- In a shallow dish, combine flour, cornstarch, garlic powder, smoked paprika, and cayenne pepper.
- In a separate bowl, beat the egg.
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge the chicken in the flour mixture, dip it in the beaten egg, then coat it again in the flour mixture for a thick, crispy coating.
- Let the breaded chicken rest for 10 minutes to help the breading stick.
- Deep Frying: Heat oil to 350°F (175°C), fry for 5–6 minutes per side until golden brown.
- Air Frying: Spray with oil, air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
- Baking: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway
- In a saucepan, melt butter over low heat.
- Stir in hot sauce, Worcestershire sauce, garlic powder, and honey.
- Keep warm for coating the chicken.
- Toss the cooked chicken in the warm Buffalo sauce.
- Toast the buns in butter for extra flavor.
- Layer the bottom bun with lettuce or coleslaw.
- Place the Buffalo chicken on top, followed by cheese and pickles.
- Drizzle with ranch or blue cheese dressing.
- Cover with the top bun and serve immediately.
Notes
For extra crispiness, double-dip the chicken in the breading before frying.
Adjust the spice level by adding more or less cayenne pepper to the breading.
Try different cheeses like Swiss, cheddar, or mozzarella for unique flavor twists.
Serve with classic sides like French fries, onion rings, or a side salad.
You can copy and paste this directly into your WP Recipe Card plugin. Let me know if you'd like any modifications! 🚀
Adjust the spice level by adding more or less cayenne pepper to the breading.
Try different cheeses like Swiss, cheddar, or mozzarella for unique flavor twists.
Serve with classic sides like French fries, onion rings, or a side salad.
You can copy and paste this directly into your WP Recipe Card plugin. Let me know if you'd like any modifications! 🚀