Epic Buffalo Chicken Sandwich Recipe

Introduction

This Epic Buffalo Chicken Sandwich combines crispy, spicy fried chicken with a tangy blue cheese sauce and buttery toasted brioche buns. Perfect for game days or a flavorful meal any time, this sandwich offers bold flavors and satisfying textures in every bite.

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

1. Step 1: Combine buttermilk and hot sauce in a resealable bag. Add the chicken breasts, ensuring they are fully submerged. Seal and refrigerate for 4 to 24 hours to marinate.
2. Step 2: 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 until ready to use.
3. Step 3: Whisk together the flour, potato starch, dried oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl. Add a few tablespoons of buttermilk and toss with a fork to create small craggly pieces for extra crispiness.
4. Step 4: Remove chicken from marinade and coat thoroughly in the breading mixture. Place coated chicken on a plate and let rest for 15 minutes.
5. Step 5: Heat 2–3 inches of oil in a skillet over medium-high heat. Test the oil by adding a pinch of breading; it should sizzle immediately. Fry chicken in batches for 3–4 minutes per side until golden brown and crispy. Drain on a wire rack.
6. Step 6: Mix melted butter and hot sauce in a bowl. Dip each fried chicken piece into the sauce to coat evenly.
7. Step 7: Butter the brioche buns and toast them in a pan until golden. On the bottom bun, place a layer of spring mix or lettuce, then add the buffalo chicken, top with the blue cheese sauce, and cover with the top bun. Serve immediately.

Tips & Variations

• For extra heat, add more cayenne pepper to the breading or increase the amount of hot sauce in the marinade and sauce.
• Swap potato starch for cornstarch if needed; both help achieve a crispy coating.
• Try substituting brioche buns with pretzel buns or ciabatta for a different texture and flavor.
• You can prepare the blue cheese sauce a day ahead to let flavors develop.

Storage

Store leftover fried chicken and blue cheese sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness. Reheat sauce gently on the stove or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier and more flavorful sandwich. Adjust frying time accordingly to ensure they are cooked through.

How spicy is this sandwich?

The heat level is moderate and can be adjusted by adding more or less hot sauce and cayenne pepper to suit your taste preferences.

Epic Buffalo Chicken Sandwich Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This Epic Buffalo Chicken Sandwich features crispy, juicy chicken marinated in a spicy buttermilk and hot sauce blend, coated in a flavorful seasoned breading, fried to golden perfection, and slathered in a tangy buffalo butter sauce. Finished with a creamy homemade blue cheese sauce and fresh greens on toasted brioche buns, this sandwich is a bold, satisfying twist on a classic buffalo chicken meal.

• Author: Isabella
• Prep Time: 20 minutes (plus 4–24 hours marinating time)
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes to 24 hours 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

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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

1. Marinate the Chicken: Combine buttermilk and hot sauce in a resealable bag. Add the halved and pounded chicken breasts, ensuring they are fully submerged. Seal the bag and refrigerate for 4 to 24 hours to allow the flavors to penetrate and tenderize the chicken.
2. Prepare the Blue Cheese Sauce: In a bowl, thoroughly mix sour cream, blue cheese crumbles, chopped fresh dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt. Cover and refrigerate until ready to use to let the flavors meld.
3. Make the Breading: Whisk together all-purpose flour, potato starch, dried oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl. Add a few tablespoons of buttermilk to the mixture and gently toss with a fork to create small craggly pieces—this texture helps achieve extra crispiness in the final chicken coating.
4. Bread the Chicken: Remove marinated chicken from the buttermilk mixture and dredge each piece thoroughly in the breading mix, pressing lightly to adhere the craggly bits. Place coated chicken pieces on a plate and let them rest for 15 minutes allowing the breading to set.
5. Fry the Chicken: Heat 2 to 3 inches of oil in a deep skillet or frying pan 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 they are golden brown and cooked through. Transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy.
6. Coat the Chicken in Sauce: Combine melted butter and hot sauce in a shallow dish. Dip each fried chicken piece into the buffalo sauce mixture until well coated, ensuring a flavorful, spicy finish.
7. Assemble the Sandwiches: Butter the brioche buns lightly and toast them in a skillet until golden brown. Place a generous handful of spring mix or lettuce on the bottom half of each bun, add a buffalo chicken piece, then spoon a good amount of the blue cheese sauce over the chicken. Cover with the top bun and serve immediately while hot and crispy.

Notes

• Marinating the chicken for longer (up to 24 hours) enhances flavor and tenderness significantly.
• Using potato starch or cornstarch in the breading helps ensure an extra crispy crust when frying.
• Frying in batches prevents overcrowding the pan, which keeps the oil temperature consistent for optimal frying results.
• You can adjust the heat level by using more or less hot sauce in the marinade and buffalo sauce.
• Serve with pickles or celery sticks for a full buffalo chicken experience.

Keywords: Buffalo chicken sandwich, crispy fried chicken, buffalo sauce, blue cheese sauce, homemade sandwich, spicy chicken sandwich