Epic Buffalo Chicken Sandwich Recipe
This Epic Buffalo Chicken Sandwich features tender boneless chicken breasts marinated in a spicy buttermilk sauce, coated in a crispy seasoned breading, and fried to golden perfection. The chicken is then tossed in a rich buffalo sauce and topped with a creamy blue cheese sauce, all served on buttery toasted brioche buns with fresh spring mix for a perfect balance of flavors and textures.
- Prep Time: 20 minutes (plus 4–24 hours marinating time)
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes (including minimum marinating)
- 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 buttermilk and hot sauce in a resealable bag. Add the chicken pieces, ensuring they’re fully submerged. Seal and refrigerate for 4 to 24 hours to infuse flavor and tenderize the meat.
- Prepare the Blue Cheese Sauce: In a bowl, thoroughly mix together sour cream, blue cheese crumbles, fresh dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt. Cover and refrigerate until ready to serve.
- Bread the Chicken: In a large bowl, whisk together the flour, potato starch, dried oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Add a few tablespoons of buttermilk to the flour mixture and toss with a fork to create small craggly pieces that will add extra crispiness. Coat each marinated chicken piece thoroughly in the breading mixture and set aside on a plate. Let the coated chicken rest for 15 minutes to help the breading adhere.
- Fry the Chicken: Heat 2 to 3 inches of oil in a skillet over medium-high heat. Test the oil temperature by dropping a pinch of breading into the oil; it should sizzle immediately. Fry the chicken pieces in batches for 3 to 4 minutes per side until golden brown and crispy. Remove and drain on a wire rack to avoid sogginess.
- Coat the Chicken in Sauce: Mix the melted butter with the hot sauce to create the buffalo sauce. Dip each fried chicken piece into the sauce, coating thoroughly for a spicy, buttery flavor.
- Assemble the Sandwiches: Butter and toast the brioche buns until golden. On the bottom bun, layer a handful of spring mix or lettuce, place the buffalo-coated chicken, then spoon a generous amount of the chilled blue cheese sauce on top. Cover with the top bun and serve immediately for a deliciously satisfying sandwich.
Notes
- Marinating chicken for at least 4 hours helps achieve maximum tenderness and flavor.
- Resting the breaded chicken before frying ensures a better crust.
- Use fresh oil at the right temperature to get a crispy fried chicken without being greasy.
- Adjust the level of heat in the buffalo sauce by varying the amount of hot sauce used.
- Blue cheese sauce can be prepared a day in advance to deepen the flavors.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: buffalo chicken sandwich, fried chicken sandwich, blue cheese sauce, spicy chicken sandwich, southern style sandwich
Find it online: https://nataliereeve.com/epic-buffalo-chicken-sandwich-recipe/
