Buffalo Chicken Sandwich Recipe
CRISPY CHICKEN TENDERS, BUFFALO SAUCE, BLUE CHEESE SPREAD, LETTUCE, PICKLE, BRIOCHE BUN
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Ingredients
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Crispy Chicken Tenders
Buffalo Sauce
Blue Cheese Spread & Toppings
Buns & Assembly
Method
Crispy Chicken Tenders
- 1
Marinate
Place chicken tenders in a bowl or zip-top bag. Whisk together 1 cup buttermilk and 1 tablespoon hot sauce; pour over chicken so pieces are coated. Refrigerate 30 minutes to 2 hours (30 minutes will add flavor; longer tenderizes).
- 2
Prepare Breading
In a shallow bowl or plate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. In a second shallow bowl, whisk 2 eggs with 2 tablespoons milk.
- 3
Bread Chicken
Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, then dip in the egg wash, then dredge again in the flour mixture pressing lightly to adhere. Place on a wire rack while you heat oil.
- 4
Fry
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1" (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles. Fry chicken in batches, without overcrowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel–lined tray or wire rack.
Buffalo Sauce
- 5
Make Sauce
In a small saucepan over low heat, combine 1/2 cup hot sauce, 4 tablespoons unsalted butter, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey, 1/4 teaspoon Worcestershire sauce and 1/8 teaspoon salt. Stir until butter is melted and sauce is smooth and slightly thickened, about 2–3 minutes. Remove from heat.
- 6
Toss Chicken
Place fried chicken tenders in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently to coat evenly. Keep warm until assembly.
Blue Cheese Spread & Toppings
- 7
Prepare Spread
In a small bowl, beat together 1/4 cup softened cream cheese and 1/4 cup mayonnaise until smooth. Fold in 1/2 cup blue cheese crumbles, 1/2 teaspoon lemon juice, 1/8 teaspoon salt and 1/8 teaspoon black pepper. If you prefer a looser spread, stir in 1–2 teaspoons water or milk until desired consistency.
- 8
Prep Lettuce & Pickles
Pat lettuce leaves dry and set aside. Have pickle chips ready for assembly.
Buns & Assembly
- 9
Toast Buns
Split 4 brioche buns and lightly butter cut sides with 2 tablespoons unsalted butter. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes per side, or toast under a broiler briefly.
- 10
Assemble Sandwiches
Spread about 1–2 tablespoons of the blue cheese spread on the bottom half of each toasted bun. Place one or two lettuce leaves on top, then a sauced chicken tender (or two if smaller). Top chicken with 2 pickle chips per sandwich. Spread a thin layer of blue cheese spread on the top bun if desired, then close sandwich. Serve immediately while chicken is hot and crispy.
- 11
Optional Serving Suggestions
Serve with extra buffalo sauce and blue cheese on the side. Add sliced celery or ranch for dipping.