Buffalo Chicken Recipe
Baked buffalo breaded chicken, lettuce, tomato, cheddar cheese, and ranch finished with a buffalo sauce drizzle.
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Ingredients
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Buffalo Breaded Chicken
Sandwich Assembly
Method
Buffalo Breaded Chicken
Prep chicken
Preheat oven to 425°F (220°C). If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat chicken dry with paper towels and season both sides lightly with 1/4 tsp salt and a pinch of pepper.
Set up breading stations
In a shallow dish combine the flour and 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika. In a second dish whisk the eggs with the milk. In a third shallow bowl combine breadcrumbs, grated Parmesan, garlic powder, remaining paprika (if any), and a pinch of salt and pepper.
Bread the chicken
Working one at a time, dredge each chicken piece in the seasoned flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture to evenly coat. Place breaded pieces on a baking sheet lined with parchment or a wire rack set over a sheet.
Bake until crisp
Drizzle or brush the tops of the breaded chicken lightly with olive oil to encourage browning. Bake in the preheated oven 15-18 minutes (depending on thickness) until internal temperature reaches 165°F (74°C) and coating is golden and crisp. If desired, broil on high 1-2 minutes to deepen color—watch closely to avoid burning.
Make buffalo sauce
While chicken bakes, combine 1/4 cup hot sauce and 1 tablespoon unsalted butter in a small saucepan over low heat. Stir until butter melts and sauce becomes smooth. Remove from heat.
Toss chicken in sauce
When chicken is cooked, transfer pieces to a shallow bowl or tray and pour the warm buffalo sauce over them. Toss gently to coat evenly. Reserve 1 tablespoon of sauce for drizzle if you like a lighter finish.
Sandwich Assembly
Toast buns
Butter cut sides of the buns with 1 tablespoon butter total. Toast in a skillet or under the broiler until lightly browned, about 1-2 minutes.
Assemble sandwiches
Spread about 1 tablespoon ranch dressing on the bottom half of each bun. Place a lettuce leaf, a slice of tomato, then a buffalo breaded chicken piece on top. Add cheddar cheese (slice on hot chicken to slightly melt, or shredded on top). Drizzle with remaining buffalo sauce or extra hot sauce to taste and finish with a small spoonful of ranch on top if desired. Add optional chopped celery for crunch.