These buffalo chicken sandwiches are crunchy, juicy, hot, spicy and absolutely loaded with flavour!
If you’re after the ultimate buffalo chicken sandwich, you’re in for a treat. Chicken that’s ultra crispy on the outside, juicy on the inside and wrapped in a spicy buffalo glaze, then stuffed in a sandwich with the most delicious chicken sandwich fillings. Sound good? Follow me…
Buffalo Chicken Breast Sandwich
Whilst you could use thigh, today we’re going for breast. The more traditional option for a buffalo chicken sandwich (IMO). In both cases though it’s important to use boneless/skinless meat.
Pounding the chicken
To prep the chicken ready for frying, the first thing you’ll want to do is pound the chicken. This serves two purposes: first is that it levels out the chicken so it cooks quicker and more evenly. Second is that it tenderizes the chicken.
To pound the chicken I usually go for a rolling pin, but you could use a mallet, or even a heavy pan. Heck, use your fist if you want! (please do not punch the chicken).
Process shots: lay chicken on chopping board (photo 1), lay over cling film (photo 2), pound until even thickness (photo 3), remove cling film (photo 4).
Buttermilk Chicken Sandwich
I know you want the sandwich and you want it now, but I promise the marinating time is 100% worth it. For this simple marinade all you need is:
- Buttermilk – Buttermilk is great for marinating chicken because it’s slightly acidic, which means it penetrates and tenderizes the meat. Buttermilk also has the perfect consistency for helping the batter stick.
- Buffalo Sauce – This gives to first layer of spicy buffalo flavour.
- Salt – Very important to season the meat in the first stage, not just when making the batter.
- White Pepper – Adds another kick of heat.
What can I sub buttermilk with?
You’ll find buttermilk in most stores, but if you don’t have it you can mix 1 cup milk with 1 tbsp vinegar. Let it sit for 10mins, when it curdles slightly you’re good to go.
How long to marinate for?
I recommend a minimum of 4 hours (up to overnight), but as long as you have time for. Even 30mins works wonders!
Process shots: pour buttermilk into mixing bowl (photo 1), add buffalo sauce, salt & pepper (photo 2), stir to combine (photo 3), add chicken (photo 4), stir to combine (photo 5), cover and marinate (photo 6).
Buffalo Fried Chicken
When it comes to making the buffalo chicken you’ve got two stages:
This is where you dredge the chicken through seasoned flour to build up a nice crunchy batter. Really make sure you coat the chicken as best you can. Get your hands stuck in to help create all those tiny, flaky parts. This stage makes all the difference!
For that ultra crunchy/super juicy chicken there’s no other option but deep frying. I’m sorry, it has to be this way. I usually fry one by one, just so they don’t stick together and you can maintain a good oil temp.
Process shots: add flour to shallow dish (photo 1), add seasoning (photo 2), stir then coat chicken (photo 3), add to hot oil and deep fry (photo 4), remove and drain oil (photo 5), place on wire rack (photo 6).
Buffalo Chicken Glaze
Now here’s where things get real tasty, real quick. The chicken is spicy and delicious as it is, but let’s take things a step further and coat it in a simple buffalo glaze. Here’s what you’ll need:
- Leftover Oil – After you’ve fried all the chicken, scoop out some of the hot flavoured oil.
- Buffalo Sauce – To create a second layer of buffalo goodness.
- Honey – This not only helps tame the spice, but also helps the glaze go nice and sticky.
- Smoked Paprika – Deepens the flavour and adds a smoky twang.
You could just coat the chicken in buffalo sauce, but not only will this be intensely spicy, but it’ll also be too watery, meaning it’ll soften the crunchy exterior of the chicken. By emulsifying with oil you help tone the spice a little and create a glaze, not a watery sauce.
Process shots: add oil, buffalo sauce, smoked paprika and honey to mixing bowl (photo 1), whisk to emulsify (photo 2), brush on chicken (photo 3), flip and brush again (photo 4).
Buffalo Chicken Sandwich
Personally I think this is one of those sandwiches where you can go OTT. Because, well why not?! Here’s what I go for:
Buffalo Chicken Sandwich Toppings
- Red Onion
- Blue Cheese Sauce (homemade version in recipe card notes)
To toast the buns just add them to a scorching hot dry griddle or frying pan until lightly charred. I use sesame buns here, but regular buns work just as well!
Serving a Buffalo Chicken Sandwich
These are monster sandwiches, so I usually serve them just as they are. But, if you wanna take things a step further…
What to serve with a buffalo chicken sandwich?
- Crisp/Chip Recommendation: If you can get your hands on Sour Cream & Chive flavour they go amazingly here.
- Side Recommendation: Crisp & Creamy Coleslaw pairs beautifully with this sandwich, as do Sweet Potato Wedges!
If you’re after another buffalo chicken sandwich, check out my Buffalo Chicken Grilled Cheese!
Alrighty, let’s tuck into the full recipe for this buffalo chicken sandwich shall we?!
How to make a Buffalo Chicken Sandwich (Full Recipe & Video)
Flamin' Hot Buffalo Chicken Sandwich
- Cling Film & Rolling Pin (for pounding chicken)
- Large Deep Pot or Pan & Tongs (for deep frying)
- Large Mixing Bowl & Cling Film (for marinade)
- Large Shallow Bowl or Curved Tray (for dredging)
- Small Mixing Bowl & Whisk (for glaze)
- Sharp Knife & Chopping Board
- Cooling Rack & Paper Towels
- Kitchen Thermometer
- 4 small boneless, skinless Chicken Breasts (approx 5.3oz/150g each - see notes)
- 1 cup / 250ml Buttermilk (see notes)
- 1/4 cup / 60ml Buffalo Sauce
- 1 tsp Salt
- 1/2 tsp White Pepper
- Vegetable Oil, for deep frying (see notes)
- 1 3/4 cups / 250g Plain / All Purpose Flour
- 2 tsp Paprika
- 1.5 tsp Cayenne Pepper
- 1 tsp EACH: Onion Powder, Garlic Powder, Salt, Baking Powder
- 1/4 tsp Black Pepper
- 1/2 cup / 120ml Leftover Oil from deep frying
- 1/2 cup / 120ml Buffalo Sauce
- 1 tbsp Honey
- 1 tsp Smoked Paprika
- 4 large Burger Buns, toasted
- 12 rashers of Bacon, cooked to preference
- 8 tbsp Blue Cheese Sauce (see notes)
- 4 large Lettuce Leaves
- 2 large Tomatoes, 2 slices per sandwich
- 1 large Red Onion, peeled & sliced into rings
- Pound Chicken: Lay a chicken breast on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Pound until even thickness, but not so thin it starts breaking apart. Around 1/2" is fine. You can cut any stray pieces to create more of a circular shape if you wish. Repeat.
- Marinate: Combine buttermilk, buffalo sauce, salt and white pepper in a large mixing bowl. Add in the chicken breasts and use your tongs to fully coat. Tightly cover with cling film and place in the fridge to marinate. I recommend a minimum of 4 hours (up to overnight) but just as long as you have time for. Take the chicken out the fridge 30mins before needed to bring close to room temp.
- Dredge: In a large shallow dish or curved tray combine flour, paprika, cayenne pepper, onion & garlic powder, baking powder and salt & black pepper. One by one use your hands dredge the breasts through the flour, making sure you completely coat each time. Really get in all the cracks and crevices of the chicken to create lots of little flaky parts. Place to one side and repeat.
- Fry: In a large pot or deep pan heat up oil to 180C/356F. In batches of 1-2 (depending on pot size), carefully lower the chicken in the hot oil. The temp will likely drop to around 165C/300F, just maintain that heat as best you can as the chicken fries (a medium flame should suffice). Depending on the thickness of the chicken it'll take around 4mins each side. The chicken should be deep golden and visibly crunchy. You want the internal temp of the chicken to reach 75C/165F. Carefully remove and rest on wire rack with paper towels or tray underneath (don't place directly on paper towel or they'll lose crispiness). Bring oil temp back up to 180C/356F and repeat.
- Glaze: After frying the chicken, allow the oil to cool slightly then scoop out 1/2cup of the oil and pour into a small mixing bowl. Add in buffalo sauce, honey and smoked paprika. Whisk until it emulsifies and thickens into a glaze. Brush both sides of the chicken with the glaze.
- Sandwich: Stack the sandwich in the following order - toasted bun, blue cheese sauce, lettuce, tomato, onion, fried chicken, bacon, more blue cheese sauce, top bun. Enjoy!
- 2/3 cup / 150g Sour Cream
- 1/3 cup / 75g Mayo
- 1/2 cup / 50g crumbled Blue Cheese
- 1/2 tbsp finely diced Fresh Chives
- 1/2 Lemon, juice only
- 1-2 tbsp Milk (depending on how thick you want the sauce)
- Salt & Black Pepper, to taste
If you loved this Buffalo Chicken Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!