Buffalo Chicken Sandwich Recipe
Breaded chicken breast tossed in our signature buffalo sauce with lettuce, tomato, and blue cheese dressing. Served on a toasted bun.
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Ingredients
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Chicken & Breading
Buffalo Sauce
Sandwich Assembly & Toppings
Method
Chicken & Breading
Pound and season chicken
If breasts are thick, halve horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound to 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper (from ingredients list).
Prepare dredging stations
In one shallow bowl combine the flour, breadcrumbs, paprika, garlic powder, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. In a second bowl whisk the egg with the buttermilk until blended.
Bread the chicken
Working one piece at a time, dredge each chicken piece in the flour/breadcrumb mixture, shaking off excess; dip into the egg-buttermilk mixture, then return to the flour/breadcrumb mix and press lightly to adhere a good coating. Place breaded cutlets on a wire rack or plate.
Fry the chicken
Pour oil into a large skillet to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Add the breaded chicken (do not crowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan or paper towels to drain for 2 minutes.
Buffalo Sauce
Make sauce
In a small saucepan over low heat, combine the hot sauce and butter. Stir until the butter melts and sauce is smooth. Remove from heat and whisk in the honey (if using) and vinegar. Taste and adjust heat/sweetness. Keep warm.
Toss chicken in sauce
Place the fried chicken in a shallow bowl or rimmed sheet. Pour the warm buffalo sauce over the hot chicken and gently toss to coat evenly. Set aside on the rack for 1 minute so excess sauce drips off.
Sandwich Assembly & Toppings
Assemble sandwiches
Spread about 2 tablespoons of blue cheese dressing on the bottom half of each toasted bun. Place 1–2 lettuce leaves on the dressing, add a slice or two of tomato, then place the buffalo-coated chicken on top. Spoon an additional 1 tablespoon blue cheese dressing over the chicken if desired. Top with the bun crown and serve immediately.
Serve
Serve warm with extra blue cheese dressing and a side (fries, celery sticks) as desired.