Epic Buffalo Chicken Sandwich Recipe
This Epic Buffalo Chicken Sandwich combines tender, juicy chicken breasts marinated in a spicy buttermilk mixture, coated in a flavorful, crispy breading, and fried to golden perfection. Finished with a rich buffalo sauce and a creamy, tangy blue cheese sauce, all sandwiched between buttery toasted brioche buns for the ultimate indulgent, spicy sandwich experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes (including minimum marinating time)
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken Marinade:
- 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)
For the Breading:
- 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
For the Sauce:
- 4 tbsp melted butter
- ¼ cup hot sauce
For the Blue Cheese 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
For Assembly:
- 4 brioche burger buns
- Butter for toasting buns
- Spring mix or lettuce
Instructions
- Marinate the Chicken: Combine the buttermilk and hot sauce in a resealable bag. Add the chicken breasts, ensuring they are fully submerged. Seal the bag and refrigerate for 4 to 24 hours to infuse the chicken with spice and tenderize it.
- Prepare the Blue Cheese Sauce: In a bowl, mix together the sour cream, blue cheese crumbles, fresh dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt until well combined. Cover and refrigerate until ready to use to let the flavors meld.
- Bread the Chicken: In a large bowl, whisk together all the breading ingredients—flour, potato starch, oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne. Add a few tablespoons of buttermilk to the breading mixture and toss with a fork to create small craggly bits for extra crispiness. Remove the chicken from the marinade and thoroughly coat each piece in the breading mixture. Set aside on a plate and let rest for 15 minutes to allow the breading to adhere properly.
- Fry the Chicken: Heat 2 to 3 inches of oil in a deep skillet over medium-high heat. Test the oil by dropping a pinch of breading into it; it should sizzle immediately. Fry the chicken breasts in batches to avoid overcrowding, cooking each side for 3 to 4 minutes until the coating is golden and crispy, and the chicken is cooked through. Remove and drain on a wire rack to maintain crispness.
- Coat the Chicken in Sauce: Combine the melted butter and hot sauce in a bowl. Dip each fried chicken piece into the buffalo sauce mixture, coating thoroughly for a rich, spicy glaze.
- Assemble the Sandwiches: Butter the brioche buns and toast them in a skillet until golden and slightly crispy. On the bottom bun, layer spring mix or lettuce, then place the buffalo chicken on top. Spoon a generous amount of the blue cheese sauce over the chicken. Cover with the top bun and serve immediately for a spicy, creamy, and crunchy sandwich experience.
Notes
- For best results, marinate the chicken overnight to enhance flavor and tenderness.
- Use a wire rack to drain fried chicken to keep it crispy instead of placing it directly on paper towels.
- Adjust cayenne and hot sauce quantities to control the spice level.
- Brioche buns add a rich, buttery flavor but can be substituted with any soft sandwich bun.
- Blue cheese sauce can be made ahead and stored refrigerated for up to 2 days.
Keywords: Buffalo chicken sandwich, fried chicken sandwich, spicy chicken sandwich, blue cheese sauce, crispy chicken, buffalo sauce
