Introduction

The Epic Buffalo Chicken Sandwich is a flavorful twist on a classic favorite, featuring tender marinated chicken with a crispy, spicy coating. Paired with a tangy blue cheese sauce and fresh greens, it’s perfect for an indulgent lunch or dinner.

A close-up image of a chicken sandwich showing three main layers inside a soft, shiny golden brown bun. The bottom layer has fresh green leaf lettuce with a slightly ruffled texture. Above the lettuce, there are several pieces of crispy, fried chicken coated in a bright orange sauce, giving a crunchy and saucy look. On top of the chicken, there is a thick layer of creamy white sauce with small bits mixed inside it. The sandwich is placed on a wooden surface with a few small pieces of lettuce and orange peppers scattered around, and the background shows a blurred bottle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small boneless skinless chicken breasts, halved and pounded to ¼” thickness
2 cups buttermilk
¼ cup hot sauce (e.g., Frank’s Red Hot)
2 cups all-purpose flour
½ cup potato starch (or cornstarch as a substitute)
1 tsp dried oregano
1 tsp smoked paprika
2 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
4 tbsp melted butter
¼ cup hot sauce
¼ cup sour cream
3 tbsp blue cheese crumbles
1 tbsp fresh dill, chopped
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried chives
1 tsp onion powder
½ tsp black pepper
¼ tsp sea salt
4 brioche burger buns
Butter for toasting buns
Spring mix or lettuce

Instructions

Step 1: Combine buttermilk and hot sauce in a resealable bag. Add the chicken, ensuring it’s fully submerged. Marinate in the refrigerator for 4–24 hours.
Step 2: Mix all blue cheese sauce ingredients in a bowl until well combined. Cover and refrigerate until ready to use.
Step 3: Whisk together the flour, potato starch, oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl. Add a few tablespoons of buttermilk and toss with a fork to create small craggly pieces for extra crispiness.
Step 4: Remove chicken from marinade and coat thoroughly in the breading mixture. Set aside on a plate and let rest for 15 minutes.
Step 5: Heat 2–3 inches of oil in a skillet over medium-high heat until a pinch of breading sizzles upon contact.
Step 6: Fry chicken in batches for 3–4 minutes per side until golden and crispy. Drain on a wire rack.
Step 7: Mix melted butter and hot sauce in a shallow bowl or dish. Dip each fried chicken piece to coat thoroughly in the buffalo sauce.
Step 8: Butter the brioche buns and toast them in a skillet until golden.
Step 9: Assemble the sandwiches by layering spring mix on the bottom bun, add the buffalo chicken, and spoon a generous amount of blue cheese sauce on top. Cover with the top bun and serve immediately.

Tips & Variations

For extra heat, add more cayenne pepper to the breading mix or increase the hot sauce in the marinade.
Substitute potato starch with cornstarch if unavailable; it helps create a crispier coating.
Use romaine lettuce instead of spring mix for a crunchier bite.
Try swapping blue cheese sauce for ranch dressing if you prefer a milder taste.

Storage

Store leftover chicken and blue cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a hot oven or air fryer to maintain crispiness. Assemble sandwiches fresh before serving for best texture.

How to Serve

The image shows a tall sandwich with three visible layers. At the bottom, there is a soft, shiny white bun with a smooth texture. Above the bun, a fresh, bright green layer of lettuce creates a crisp base. The middle layer consists of thick, crispy, golden-brown fried chicken pieces covered in a shiny orange buffalo sauce. On top of the chicken, there is a creamy white sauce with visible green herb bits, slightly dripping over the edges. The sandwich is topped with a smooth, shiny white bun that has a slightly golden top. The sandwich is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful sandwich. Adjust frying time as thighs may take slightly longer to cook through.

How spicy is this sandwich?

The sandwich has a moderate heat level from the hot sauce and cayenne pepper, but you can easily adjust the spice by increasing or reducing these ingredients to suit your taste.