Extra Crispy Fried Buffalo Chicken Sandwich Recipe
Buttermilk marinated buffalo chicken sandwich with ultra-crispy breading and homemade dilly blue cheese sauce on toasted brioche buns.
Servings: 4
Calories: 876kcal
Equipment
- deep cast iron skillet, Dutch oven, or deep fryer
Ingredients
- 2 small boneless skinless chicken breast, halved and pounded out to ¼” thickness
- 2 cups buttermilk
- ¼ cup Hot sauce, such as Frank's Red Hot
- 4 tablespoon melted butter (plus more for toasting buns)
- 4 brioche burger buns
- spring mix or lettuce, for serving
Breading Ingredients:
- 1 cup all purpose flour
- ¼ cup potato starch
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Dilly Blue Cheese Sauce:
- ¼ cup sour cream + 1 tbsp
- 3 tablespoon blue cheese crumbles
- 3 cloves minced garlic
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt or kosher salt
Instructions
Preparing the Chicken:
- Slice the chicken in half lengthwise.
- 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).
- Place the chicken in an airtight container or resealable bag, and cover with buttermilk so that all chicken is fully coated/submerged.
- Marinate in the refrigerator for a minimum of 4 hours, or up to overnight.
- Once chicken in marinated, combine breading ingredients in a large bowl with a whisk until homogenous.
- Add a few tablespoon of the buttermilk to the dry mixture and toss with a fork to form craggly pieces.
- Carefully remove each piece of chicken from the buttermilk, and coat evenly in the breading mixture.
- 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.
- 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.
- 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.
- Once chicken is cooked, transfer to a wire rack set over a baking sheet to drain and retain crispness. Repeat until, all chicken is fried.
- 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.
- Carefully dip each side of the chicken to coat, and set on the wire rack until ready to assemble the sandwiches.
Making the Dilly Blue Cheese Sauce:
- Finely chop the dill.
- Add all ingredients to a bowl, and stir well to combine.
- Sauce can be made up to 2 days ahead.
Assembling the sandwiches:
- Toast the buns cut side down in melted butter in a pan until golden.
- Add a layer of spring mix on the bottom of each bun.
- Top spring mix with sauced chicken, then with a dollop of the dilly blue cheese and the top bun.
Nutrition
Calories: 876kcal | Carbohydrates: 81g | Protein: 44g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 272mg | Sodium: 1991mg | Potassium: 830mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 13mg | Calcium: 274mg | Iron: 3mg