It’s no secret that I am a huge fan of Buffalo chicken. That tangy and spicy flavor is crazy addictive– it may just be one of my favorite condiments! Combining Buffalo sauce with my favorite fried chicken sandwich recipe makes it taste even better! Trust me on this, one bite of this sandwich and you’ll be hooked!
How to Store and Reheat
Fried Buffalo chicken sandwiches are best enjoyed on the day they are made, but leftovers will keep for up to 3 days in the refrigerator. I recommend reheating the chicken in a 350°F oven for about 10 minutes to re-crisp it.
How to Make a Fried Buffalo Chicken Sandwich Step by Step
Marinate the Chicken: Using a sharp knife, cut 2 boneless, skinless chicken breasts in half, creating 4 pieces in total (cutlets). Place each piece between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness. Place the pounded chicken in a Ziplock bag. Add 1 cup of buttermilk, 1 teaspoon of hot sauce, ½ teaspoon of salt, and ½ teaspoon of black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-24 hours. Make a Dredging Station: When ready to fry, line a baking sheet with parchment paper. Set aside. In a large shallow bowl, whisk together 1¼ cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 2 teaspoons of salt, and 1 teaspoon of ground black pepper. Pour 1 cup of Buffalo sauce into a second bowl and set aside. Dredge the Chicken: Pour the contents of the bag of chicken into a large colander, draining the buttermilk from the chicken. Dip the chicken pieces into the flour mixture, then transfer them to the baking sheet. Allow them to rest for 20-30 minutes. Fry the Chicken: Heat 1 inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken through the flour mixture a second time before adding them to the hot oil. Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain. Toss the fried chicken in the bowl of Buffalo sauce, then build your sandwiches on toasted buns.
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