Extra Crispy Fried Buffalo Chicken Sandwich Recipe
This Extra Crispy Fried Buffalo Chicken Sandwich features tender chicken breasts marinated in buttermilk, coated in a flavorful spiced breading, then fried to golden perfection and tossed in a buttery hot sauce. Served on toasted brioche buns with fresh spring mix and a creamy dilly blue cheese sauce, this sandwich offers a perfect balance of crispy texture, tangy heat, and rich savory flavors. Ideal for a hearty lunch or dinner that satisfies buffalo wing cravings in sandwich form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 small boneless skinless chicken breasts, halved and pounded to 1/4” thickness
- 2 cups buttermilk
Breading
- 1 cup all purpose flour
- 1/4 cup potato starch
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp sea salt or kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Buffalo Sauce
- 1/4 cup hot sauce (such as Frank’s Red Hot)
- 4 tbsp melted butter (plus more for toasting buns)
Dilly Blue Cheese Sauce
- 1/4 cup sour cream + 1 tbsp sour cream
- 3 tbsp blue cheese crumbles
- 3 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh squeezed lemon juice
- 1 tsp dried chives
- 1 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt or kosher salt
To Assemble
- 4 brioche burger buns
- Spring mix or lettuce, for serving
Instructions
- Preparing the Chicken: Slice each chicken breast in half lengthwise and pound each piece to 1/4” thickness using a mallet or rolling pin. Place the flattened chicken in a container and cover fully with buttermilk. Refrigerate and marinate for at least 4 hours or overnight for best tenderness.
- Making the Breading: In a large bowl, whisk together flour, potato starch, dried oregano, smoked paprika, salt, black pepper, cayenne, garlic powder, and onion powder until well combined. Add a few tablespoons of buttermilk from the marinade and toss with a fork to create craggly bits for an extra crispy coating.
- Breading the Chicken: Remove each piece of chicken from the buttermilk, letting excess drip off, then coat thoroughly in the breading mixture. Place breaded pieces on a plate and allow them to rest at least 15 minutes or refrigerate up to 2 hours for a better crust adhesion.
- Frying the Chicken: Heat 2-3 inches of oil in a large cast iron skillet over medium-high heat for 5-7 minutes. Test readiness by dropping some breading into the oil; if it sizzles and doesn’t disintegrate immediately, the oil is ready. Fry chicken in batches of two for 3-4 minutes per side until golden brown and crispy. Drain on a wire rack placed over a baking sheet to maintain crispness.
- Preparing Buffalo Sauce: Melt the butter and whisk with the hot sauce until combined. Dip each fried chicken piece carefully into the sauce to fully coat both sides, then place back on the wire rack.
- Making the Dilly Blue Cheese Sauce: Finely chop dill and combine with sour cream, blue cheese crumbles, minced garlic, lemon juice, dried chives, onion powder, black pepper, and salt in a bowl. Mix well and refrigerate until needed. This sauce can be prepared up to 2 days ahead.
- Toasting the Buns: Melt some butter in a pan and toast the brioche buns cut side down until golden brown.
- Assembling the Sandwich: On each bottom bun, place a layer of spring mix, then top with a piece of sauced chicken. Add a dollop of the dilly blue cheese sauce on top of the chicken, then crown with the top bun. Serve immediately for the best crispy and flavorful experience.
Notes
- Marinating chicken overnight enhances tenderness and flavor.
- Allowing breaded chicken to rest before frying improves crust adhesion and texture.
- Using a wire rack to drain fried chicken keeps it crispy compared to paper towels.
- The dilly blue cheese sauce can be made in advance and refrigerated for up to 2 days.
- Adjust the cayenne level in the breading for more or less heat as preferred.
- Brioche buns add a rich, slightly sweet contrast to the spicy chicken.
Keywords: Buffalo chicken sandwich, fried chicken sandwich, crispy chicken, buffalo sauce, blue cheese sauce, homemade fried chicken