Buffalo Fried Chicken Sandwich Recipe

Prepare brine and brine chicken

In a large bowl, whisk together the buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, and 1 teaspoon hot sauce (if using). Submerge the chicken pieces completely in the buttermilk mixture, cover, and refrigerate for at least 2 hours and up to 12 hours. This tenderizes and seasons the chicken.

When ready to bread and fry, remove chicken from the refrigerator and let sit at room temperature for 20–30 minutes while you prepare the breading and oil. Pat the pieces lightly with paper towels to remove excess buttermilk, but leave a thin coating to help the breading adhere.

Mix dry breading

In a shallow wide bowl or rimmed sheet pan, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 1/2 teaspoons kosher salt. Whisk until evenly distributed.

Prepare wet dredge

In a separate bowl, whisk the eggs with 1/4 cup milk until smooth.

Dredge the chicken (double-dip for extra crisp)

Working one piece at a time, dredge the chicken in the seasoned flour, pressing firmly to adhere. Shake off excess, dip into the egg mixture, then return to the flour for a second coating, pressing again to build a thick crust. Place breaded pieces on a wire rack for 10–15 minutes to set the coating.

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1 to 1 1/2 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—bubbles should form steadily and it should brown in about 30–45 seconds.

Fry chicken

Carefully add the breaded chicken pieces, working in batches so the oil temperature stays near 325–350°F. Fry for 6–8 minutes for thinner pieces or 8–10 minutes for thicker thighs, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to prevent over-browning. Use a wire rack set over a sheet pan to drain; do not stack pieces.

Make sauce

While the chicken fries (or just after removing the last batch), melt the 4 tablespoons unsalted butter in a small saucepan over low heat. Add 3/4 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey (optional), and 1/4 teaspoon salt. Whisk until fully combined and slightly emulsified, keeping the sauce warm but not boiling. Taste and adjust salt, vinegar, or honey to balance heat and acidity.

Toss the fried chicken in sauce

Place the hot fried chicken in a large bowl, pour the warm Buffalo butter sauce over it, and toss gently to coat each piece evenly. Work quickly so the crust remains crisp but becomes well-coated.

Toast buns & prepare mayo

Split the buns and lightly butter the cut sides. Toast in a skillet over medium heat or on a griddle until golden and slightly crisp, about 1–2 minutes per side. Mix mayonnaise with 2 tablespoons of blue cheese crumbles if you want a tangy spread (optional).

Build sandwiches

On the bottom bun spread a layer of mayo (or mayo-blue cheese mix). Add a handful (~1/2 cup) of shredded iceberg lettuce, then place a Buffalo-butter-coated fried chicken piece on top. Sprinkle 1–2 tablespoons blue cheese crumbles over the chicken and add 2 pickle slices. Top with the bun crown and press lightly.

Serve immediately while hot and crisp. Provide extra Buffalo sauce and blue cheese or ranch on the side for dipping.