Buffalo Chicken Sandwich

These Buffalo chicken sandwiches are great for weekends and game-day. They’re juicy, a little bit spicy and totally satisfying!

In this buffalo chicken sandwich recipe, chicken breasts are coated in seasoned flour and fried until golden on the outside, and juicy on the inside. Then they’re tossed in a simple buffalo sauce and loaded with lettuce, tomatoes, pickles and blue cheese dressing. It’s a delicious sandwich that’s perfect for weekends and game-day.

Love sandwiches? Check out this crispy chicken BLT or this delicious fried pork sandwich.

Ingredients

• 1½ pounds Chicken Breast (about 3 breasts)
• 1 cup All Purpose Flour
• 1 teaspoon Salt, plus a little for the chicken
• ½ teaspoon Garlic Powder, plus a little for the chicken
• ¼ teaspoon Black Pepper, plus a little for the chicken
• 1 teaspoon Paprika
• ¼ teaspoon Onion Powder
• ½ cup Milk
• Canola Oil, for frying
• 8 tablespoons Butter, melted
• 4 tablespoons Crystal Hot Sauce, or use your favorite brand
• 4 Sandwich Buns
• 4 tablespoons Blue Cheese Dressing
• 8-12 Pickle Slices
• 4-8 Lettuce Leaves
• 4-8 Tomato Slices

Prepare the chicken

• Cut each chicken breast in half lengthwise (like butterflying but go all the way through). Then, cut the larger pieces in half. You should get 8-12 pieces. Season the chicken with a little salt, pepper and garlic powder.
• Mix the flour, salt, garlic powder, paprika, onion powder and black pepper, in a shallow pan or plate. Stir well to combine. Pour the milk in a medium bowl.
• Lightly coat each chicken piece with the flour.
• Shake off excess and then dip the chicken into the milk bowl, make sure the entire piece is moist.
• Next, place the chicken back in the flour, make sure it’s completely coated, shake off excess.
• Set on a pan or plate and repeat with the remaining chicken pieces.
• Discard any leftover flour and milk.

Fry the chicken

• Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ inch. Heat the oil over medium-high heat. Make sure the oil is hot before adding in the chicken.
• Use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a sizzle sound, it’s ready to go. Also, if the oil is too hot the coating will brown too quickly and the chicken won’t cook all the way through.
• Add about half of the chicken pieces to the skillet. Do not overcrowd, fry the chicken in batches.
• Use tongs to turn the chicken so the coating doesn’t flake off. Fry the chicken for about 2-3 minutes per side until golden brown.
• If it’s browning too quickly, lower the heat a little bit and turn the chicken pieces frequently to brown evenly on both sides. Remove the chicken from the skillet and place them on a plate or pan. Fry the remaining chicken pieces.

Cook’s notes

It may be necessary to lower the heat a little bit for the second batch. Once the chicken is frying make sure they’re sizzling and the oil is bubbling, raise the heat a little bit again if necessary. 

Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part.

Make the buffalo sauce

Melt the butter in a small saucepan. Add the hot sauce to the butter and stir well until combined.

Place the buffalo sauce in a large bowl. Use a bowl that is large enough to hold all the chicken pieces, preferably with a lid. If you don’t have a bowl with a lid, find a plate or platter that will cover the top of the bowl.

Add the cooked chicken (while it’s still hot) to the sauce. Cover the bowl with the lid (or plate) and give it a few gentle shakes, up and down and side to side. Check if the chicken is coated, if it’s not, cover and shake again.

Build the buffalo chicken sandwich

Place one or two chicken pieces on a bun and top with blue cheese dressing, lettuce tomatoes and pickles. Enjoy!

You may also like these delicious recipes:

• Buffalo Chicken Meatballs
• Pan con Bistec (Cuban Steak Sandwich)
• Cuban Chicken Sandwich
• Cuban Sandwich (Cubano)
• Salisbury Steak Open Face Sandwich