Extra Crispy Fried Buffalo Chicken Sandwich Recipe

This crispy, crunchy, flavor-packed, buttermilk marinated buffalo chicken sandwich recipe uses a special ingredient for ultra-crispy breading, with a tangy homemade dilly blue cheese sauce and toasted brioche buns!

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Crispy, flavorful, delicious Buffalo Chicken Sandwiches

These juicy, crispy, flavor packed buffalo chicken sandwiches hit it out of the park! Starting with a marinade in buttermilk for ultra-tender, juicy chicken breast, this buffalo chicken sandwich recipe also utlizes a well seasoned breading that incorporates potato starch for a super crispy exterior!

As if the juicy, crispy chicken wasn't enough, the fried chicken breast is coated in a buttery, spicy sauce, placed on a butter toasted brioche burger bun, and topped with a fresh, easy and delicous dilly blue cheese sauce! This buffalo chicken sandwich recipe is to die for!

Ingredients

Heres' everything you need for this epic buffalo chicken sandwich recipe:

Sandwiches

• 2 small boneless skinless chicken breast, halved and pounded out to ¼” thickness.
• 2 cups buttermilk. If you don't have or can't find buttermilk, you can make your own by whisking together 2 cups of milk with 2 tablespoon white vinegar, and allowing to sit for 5 minutes.
• Hot sauce. My go to for this recipe is Frank's Red Hot. Frank's makes the best spicy buffalo sauce!
• 4 tablespoon melted butter (plus more butter for toasting buns).
• 4 brioche burger buns.
• Spring mix or lettuce, for serving. I love the color and texture from mixed greens, but you can use any lettuce you like!

Breading Ingredients:

• All purpose flour.
• Potato starch. A little bit of this added into the breading goes a long way, and gives an ultra- crispy exterior to the fried chicken! I love Bob's Red Mill. It is usually found in the baking section of the grocery store.
• Dried oregano.
• Smoked paprika.
• Salt and freshly ground black pepper.
• Garlic powder.
• Cayenne pepper.
• Onion powder.

Dilly Blue Cheese Sauce: 

• ¼ cup sour cream + 1 tbsp. You could also use Labneh or Greek yogurt if you prefer.
• Some blue cheese crumbles.
• Fresh minced garlic.
• Fresh dill, finely chopped.
• Fresh squeezed lemon juice.
• Dried chives.
• Onion powder.
• Freshly ground black pepper.
• Sea salt.

How to make the perfect Buffalo Chicken Sandwich

This buffalo chicken sandwich recipe takes a bit of planning and prep, from the buttermilk marinade to allowing the breaded chicken to rest briefly before frying in hot oil. But, this chicken is 100&% worth the wait, and most of the preparation is inactive (for example, marianting chicken in buttermilk for 4 -24 hours in the refrigerator), so you just need to plan ahead!

Making the homemade Blue Cheese Dressing

1. Finely chop the dill. 
2. Add all ingredients to a bowl, and stir well to combine. 

Breading and frying the chicken

1. Slice the chicken in half lengthwise. 
2. Place in a resealable bag, or cover with plastic wrap, and using a meal mallet or rolling pin, pound the chicken out to ¼” thickness. Repeat util you have 4 pounded out pieces of chicken breast. (Optionally, you can trim the chicken breast for smaller pieces). 
3. Place the chicken in an airtight container or resealable bag, and cover with buttermilk so that all chicken is fully coated/submerged. 
4. Marinate in the refrigerator for a minimum of 4 hours, or up to overnight. 
5. Once chicken in marinated, combine breading ingredients in a large bowl with a whisk until homogenous. 
6. Add a few tablespoon of the buttermilk to the dry mixture and toss with a fork to form craggly pieces. 
7. Carefully remove each piece of chicken from the buttermilk, and coat evenly in the breading mixture.
8. Transfer breaded chicken to a plate as you bread. Once all chicken is breaded, allow to sit for at least 15 minutes, or refrigerate breaded chicken for up to 2 hours.
9. Once ready to fry, add 2-3 inches of oil to a large cast iron skillet, and heat over medium-high heat. Heat oil for 5-7 minutes. To test oil, add a small pinch of the breeding to the oil. If it disintegrates immediately, the oil is ready. 
10. Working in batches of 2 at a time, add the chicken to the hot oil, dropping away from yourself. Fry for 3-4 minutes a side, until golden brown and crispy. 
11. Once chicken is cooked, transfer to a wire rack set over a baking sheet to drain. Repeat until, all chicken is fried. I prefer using a wire rack instead of paper towel, as it allows the chicken to fully drain and stay super crispy.
12. Melt butter on the stove or in a microwave safe bowl, and whisk together with hot sauce. Transfer to a vessel large enough to coat the chicken in, such as a wide deep bowl or baking dish. 
13. Coat chicken in sauce: Carefully dip each side of the chicken to coat, and set on the wire rack until ready to assemble the sandwiches. 

Serving the Buffalo Chicken Sandwiches

1. Toast the buns cut side down in melted butter in a pan until golden. 
2. Add a layer of spring mix on the bottom of each bun. 
3. Top spring mix with sauced chicken, then with a dollop of the dilly blue cheese and the top bun.

Substitutions and Variations

This buffalo chicken sandwich recipe is easily adaptable to work with what you have on hand. Here are some great swaps you can make to work with what you have on hand:

• Don't have potato starch? Use an equal amount of cornstarch instead! Incorporate into your  flour mixture as you would the potato starch.
• Don't feel like making your own Blue cheese sauce? Use your favorite bottled blue cheese dressing instead! (But trust me- it's worth the few minutes of prep!)

Storing and reheating

You can store leftover chicken in an airtight container or resealable bag for up to 4 days in the refrigerator. To reheat, air fry for 5-7 minutes at 350 degrees, of reheat in the oven at 350 degrees for 20-30 minutes.

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