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Restaurants›Willie Sue's. Sumter,S.C.›Buffalo Chicken Sandwich Recipe

Buffalo Chicken Sandwich Recipe

Name: Willie Sue's. Sumter,S.C.s Buffalo Chicken Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 1 cups buttermilk; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika (smoked or sweet); 0.5 tsp garlic powder; 1 cups vegetable oil (for frying); 0.5 cups hot sauce (Frank's RedHot or similar); 2 tbs unsalted butter; 1 tsp honey or brown sugar (optional, to balance heat); 0.5 tsp Worcestershire sauce (optional); 4 each Kaiser rolls (or burger buns); 4 slices sliced cheddar, American, or blue cheese (your choice); 4 leaves lettuce leaves (iceberg or romaine); 1 each tomato; 0.5 each red onion; 0.5 cups dill pickle slices; 0.25 cups mayonnaise (optional, spread); 0.25 tsp salt (for tomato); 2 tbs butter (for toasting rolls)

Inspired by Willie Sue's. Sumter,S.C.

Time45m

Serves4

Lightly breaded fried chicken tossed in buffalo sauce with your choice of cheese topped with lettuce, tomatoes, onions, and pickles on a toasted Kaiser roll.

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Ingredients

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Chicken & Breading

1 lb boneless skinless chicken breasts or thighs

1 cups Buttermilk

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp paprika (smoked or sweet)

1/2 tsp Watkins garlic powder

1 cups vegetable oil (for frying)

Buffalo Sauce

1/2 cups hot sauce (Frank's RedHot or similar)

2 tbs Unsalted butter

1 tsp honey or brown sugar (optional, to balance heat)

1/2 tsp Worcestershire sauce (optional)

Sandwich Build

4 each Kaiser rolls (or burger buns)

4 slices sliced cheddar, American, or blue cheese (your choice)

4 leaves lettuce leaves (iceberg or romaine)

1 each tomato

1/2 each red onion

1/2 cups dill pickle slices

1/4 cups mayonnaise (optional, spread)

1/4 tsp salt (for tomato)

2 tbs butter (for toasting rolls)

Method

Chicken & Breading

Prepare chicken

If using larger breasts, slice each into 2 thin cutlets or pound to 1/2" thickness. Trim any fat. Pat pieces dry with paper towels.

Place the chicken in a shallow dish and pour 1 cup buttermilk over it. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help breading adhere.

While the chicken marinates, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder in a shallow bowl or plate and whisk to blend.

Heat 1 cup vegetable oil in a large skillet over medium-high heat until the oil reaches 350°F (175°C) or a small pinch of flour sizzles on contact. If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should bubble and rise steadily.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat both sides. Shake off excess flour.

When oil is hot, carefully add chicken pieces in a single layer without overcrowding (work in batches if necessary). Fry 3–5 minutes per side for thin cutlets, or 6–8 minutes per side for thicker pieces, until golden-brown and an instant-read thermometer reads 165°F (74°C) at thickest part. Adjust heat to maintain oil temperature around 325–350°F.

Transfer cooked chicken to a wire rack set over a baking sheet or paper towel-lined plate to drain while you finish the rest.

Buffalo Sauce

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 teaspoon honey (if using), and 1/2 teaspoon Worcestershire sauce (if using). Whisk until smooth and warm but not boiling.

Taste and adjust: add a little extra butter to mellow, more hot sauce to increase heat, or a pinch more honey to sweeten. Keep warm over very low heat or remove from heat and whisk before tossing.

Place fried chicken pieces in a large bowl. Pour the warm buffalo sauce over them and toss quickly but gently to coat each piece evenly.

Sandwich Build & Finish

Preheat oven broiler or set a skillet to medium. Cut Kaiser rolls in half and lightly spread butter on cut sides.

Toast the rolls under the broiler or in the skillet until golden and crisp (about 1–2 minutes under broiler—watch closely—or 1–2 minutes per side in skillet).

While toasting, slice tomato into 4 even slices and thinly slice 1/2 red onion. Season tomato slices lightly with 1/4 tsp salt.

Place a lettuce leaf on the bottom half of each toasted roll. Top with a buffalo-coated chicken piece.

Immediately place a slice of your chosen cheese on the hot chicken so it melts slightly. If you prefer the cheese melted more, return assembled open sandwiches to the oven for 1–2 minutes until cheese softens.

Add tomato slice, a few rings of red onion, and dill pickle slices on top of the cheese. Optionally spread mayonnaise on the top half of the roll before placing it on the sandwich.

Cover with top roll, press gently, and serve hot. Provide extra buffalo sauce or blue cheese/ranch dressing on the side if desired.