Description
This Crispy Buffalo Chicken Sandwich features juicy, tender chicken breasts marinated in buttermilk and spices, then coated in a crispy flour and cornstarch crust, fried to golden perfection and tossed in a spicy buffalo wing sauce. Served on toasted brioche buns with cool ranch or blue cheese dressing, lettuce, tomato, and pickles, this sandwich delivers a harmonious blend of heat, crunch, and creamy freshness — perfect for game day or a satisfying meal.
Ingredients
Scale
For the Chicken and Marinade
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thinner cutlets
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
For the Buffalo Sauce
- 1/2 cup buffalo wing sauce
- 2 tablespoons melted butter
For Assembly
- 4 brioche buns
- 1/2 cup ranch or blue cheese dressing
- Lettuce leaves
- Tomato slices
- Pickles
Instructions
- Marinate the chicken: Place the chicken cutlets in a bowl with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours to allow the flavors to penetrate and the chicken to tenderize.
- Prepare the coating: In a shallow dish, combine the all-purpose flour and cornstarch, mixing well to ensure an even coating mixture. This blend helps achieve an extra crispy crust.
- Heat the oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches 350°F (175°C), ideal for frying.
- Coat the chicken: Remove each chicken cutlet from the marinade and dredge it in the flour and cornstarch mixture, pressing firmly to create a thick, even coating on all sides.
- Fry the chicken: Fry each coated chicken piece in the hot oil for 3 to 4 minutes on each side, or until the coating is golden brown and the chicken is fully cooked through (internal temperature should reach 165°F/74°C). Avoid overcrowding the skillet. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Prepare the buffalo sauce: In a small bowl, whisk together the buffalo wing sauce and melted butter until well combined.
- Coat the fried chicken: Either brush the buffalo sauce onto the fried chicken or toss the pieces gently in the sauce until evenly coated.
- Toast the buns: Lightly toast the brioche buns if desired to add a slight crunch and warmth.
- Assemble the sandwich: Spread ranch or blue cheese dressing on the bottom half of each bun. Layer with fresh lettuce leaves, tomato slices, the buffalo-coated chicken, and pickles. Top with the other bun halves and serve immediately for best texture and flavor.
Notes
- Adjust the spiciness by choosing mild or hot buffalo sauce based on your preference.
- For a lighter version, consider air frying or oven baking the chicken instead of frying.
- Serve with your favorite sides like fries, potato chips, or a fresh side salad to complete the meal.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
