Buffalo Blue Crispy Chicken Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound them to about 1/2 inch thickness so both pieces are even. Pat dry with paper towels.

Marinate briefly

Combine 1/2 cup buttermilk and 2 tbs hot sauce in a shallow dish. Add chicken, turn to coat, cover and refrigerate for 20–30 minutes (can skip if short on time but recommended for flavor and moisture).

Prepare breading

In a shallow bowl or plate, whisk together 3/4 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Egg wash

In a separate bowl, beat 1 large egg with 2 tbs milk.

Dredge chicken

Remove chicken from buttermilk, let excess drip off, dip into egg wash, then press firmly into the flour mixture to fully coat. For extra crunch, repeat the egg wash and flour step once more (double-dredge).

Fry

In a large skillet over medium heat, add 1/2 cup neutral oil and heat until shimmering (about 350°F/175°C or a small piece of bread sizzles immediately). Add chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding; fry in batches if needed. Transfer to a wire rack set over a baking sheet to drain.

Buffalo coating

In a small saucepan or microwave-safe bowl, melt 1 tbsp unsalted butter and stir in 3 tbs additional hot sauce until smooth. Toss the drained fried chicken in the warmed buffalo sauce to evenly coat.

Prep bread and toast

Slice the ciabatta rolls in half. Lightly brush cut sides with a little oil or butter and toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Remove and set aside.

Prep avocado and tomato

Slice the tomato into 1/4-inch slices. Halve and pit the avocado, scoop flesh into a bowl and mash lightly with 1 tsp lemon or lime juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Alternatively slice the avocado if preferred.

Optional dressing

If using the optional blue cheese dressing: whisk together 1/4 cup mayonnaise, 2 tbs sour cream or Greek yogurt, 1 tbs buttermilk, 1/4 cup blue cheese crumbles, 1/2 tsp vinegar, 1/8 tsp salt and a pinch of pepper. Adjust thickness with a little more buttermilk if needed.

Build sandwiches

Spread 1 tbs mayonnaise (or some of the blue cheese dressing) on the bottom half of each toasted roll. Place 2 lettuce leaves on each bottom half, then a couple of tomato slices. Place the buffalo-coated crispy chicken breast on top of the tomato. Spoon or sprinkle about 2 tbs blue cheese crumbles over the hot chicken so some softens. Add a generous spoonful of mashed avocado (or slices) over the blue cheese. Top with the other roll half.

Serve

Serve immediately while chicken is hot and crispy. Provide extra blue cheese dressing or hot sauce on the side if desired.

Combine all dressing ingredients (see ingredients list) in a small bowl, whisk until smooth, taste and adjust seasoning. Chill until ready to serve. Stir before serving; add reserved small blue cheese crumbles on top if desired.