Buffalo Chicken Sandwich Recipe
Buttermilk-breaded fried chicken breast tossed in your choice of mild, medium, hot, or atomic ghost pepper sauce. Topped with bacon, lettuce, tomato, pickle, and ranch dressing, on a toasted brioche bun.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Breading
Buffalo Sauce
Sandwich Assembly
Method
Chicken & Breading
- 1
Prep chicken
If chicken breasts are thick, butterfly each breast or pound to about 1/2 inch thickness for even cooking. Pat dry with paper towels.
- 2
Marinate
Place chicken in a bowl or zip-top bag. Pour 1 cup buttermilk and 1 tablespoon hot sauce (optional) over the chicken, ensuring it's coated. Refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.
- 3
Make breading
In a shallow dish, whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
- 4
Dredge
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For extra-crispy coating, dip once more into remaining buttermilk and again into the flour mix for a double-coat.
- 5
Heat oil
Pour about 1 cup vegetable oil into a 10-inch skillet (enough for shallow frying to come about 1/2 inch up the side) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.
- 6
Fry chicken
Carefully place breaded chicken into the hot oil. Fry 3–4 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.
Buffalo Sauce
- 7
In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1/2 cup chosen hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey (optional), and 1/4 teaspoon salt. Whisk until smooth and warmed through but not boiling. Taste and adjust heat or sweetness. Remove from heat.
- 8
Place fried chicken in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently to coat each piece evenly. Keep the bowl covered or foil-wrapped to retain heat while preparing the rest.
Sandwich Assembly
- 9
Cook bacon
In a skillet over medium heat, cook 4 bacon strips until crisp, about 6–8 minutes, flipping occasionally. Drain on paper towels.
- 10
Toast buns
Butter cut sides of 2 brioche buns with 1 tablespoon unsalted butter. Toast in a skillet over medium heat until golden, about 1–2 minutes per side.
- 11
Slice tomato
Slice the tomato into 1/4-inch thick rounds. Lightly season both sides of tomato slices with 1/4 tsp salt and 1/8 tsp black pepper.
- 12
Assemble sandwiches: On the bottom bun place 2 lettuce leaves, then the buffalo-coated chicken breast. Top chicken with 2 strips of bacon, 2 tomato slices, 4 pickle slices, and a generous drizzle or spread of ranch dressing (about 2 tablespoons). Place top bun and press gently.
- 13
Serve immediately while chicken is hot and sauce is slightly saucy. Provide extra napkins and additional hot sauce or ranch on the side if desired.
