Introduction

This Epic Buffalo Chicken Sandwich brings together juicy, crispy chicken drenched in spicy buffalo sauce and a creamy blue cheese spread. It’s a perfect balance of heat and coolness nestled in a buttery brioche bun. A delicious, satisfying meal that’s sure to impress any sandwich lover.

A close-up of a crispy fried chicken sandwich with a soft, golden-brown top bun. Below the bun is a thick, creamy white sauce with visible small purple bits. Underneath the sauce, there are several pieces of bright orange, crispy fried chicken arranged in a row. Below the chicken, fresh green leafy lettuce adds a layer of color and texture, sitting on a soft, lightly toasted bottom bun. The sandwich is set on a white marbled surface with some small pieces of lettuce and orange pepper scattered around. In the blurred background, there is a red bottle with a white label. 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: In a resealable bag, combine buttermilk and ¼ cup hot sauce. Add the chicken breasts, making sure they’re fully submerged. Seal and marinate in the refrigerator for 4 to 24 hours.
Step 2: While the chicken marinates, prepare the blue cheese sauce. In a bowl, mix sour cream, blue cheese crumbles, chopped dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt until well combined. Cover and refrigerate.
Step 3: In a large bowl, whisk together flour, potato starch, oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Add a few tablespoons of buttermilk to the mixture and toss with a fork to create craggly pieces for extra crispiness.
Step 4: Remove chicken from the marinade, letting excess drip off. Coat each piece thoroughly in the breading mixture and place on a plate. Let rest for 15 minutes to set the coating.
Step 5: Heat 2 to 3 inches of oil in a skillet over medium-high heat until a pinch of breading sizzles on contact. Fry the chicken in batches for 3 to 4 minutes per side until golden and crispy. Use a wire rack to drain excess oil.
Step 6: Combine melted butter with ¼ cup hot sauce. Dip each fried chicken piece into this sauce to coat thoroughly.
Step 7: Butter the brioche buns and toast them in a skillet until golden. To assemble, layer spring mix on the bottom bun, add the buffalo-coated chicken, then dollop the blue cheese sauce on top. Finish with the top bun and serve immediately.

Tips & Variations

For extra heat, increase the cayenne pepper in the breading and add more hot sauce to the buffalo coating.
If blue cheese isn’t your favorite, substitute with ranch dressing or a creamy garlic sauce.
Use cornstarch if potato starch isn’t available—it still creates a crispy crust.
Letting the breaded chicken rest before frying helps the coating adhere better and prevents it from falling off in the oil.

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 low oven or air fryer to retain crispiness. Avoid microwaving to keep the breading crunchy. Assemble sandwiches just before serving to keep buns from getting soggy.

How to Serve

A crispy fried chicken sandwich is shown on a soft, golden-brown bun with a smooth top sprinkled with sesame seeds. The sandwich has four layers: at the bottom, there are green leafy lettuce and slices of pickles, followed by a thick, crunchy piece of fried chicken coated in a spicy orange sauce. On top of the chicken is a dollop of white creamy sauce with visible bits of purple onion and green herbs, and the bun completes the sandwich at the top. The sandwich is placed on a wooden cutting board with a white marbled texture background that is softly blurred, highlighting the sandwich's texture and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken breasts for even marinating and cooking. If you use frozen, thaw completely in the refrigerator before marinating.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.