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+ servings
two chicken sandwich stacked on each other on wooden chopping board with blue cheese sauce dripping out

Flamin' Hot Buffalo Chicken Sandwich

These buffalo chicken sandwiches are crunchy, juicy, hot, spicy and absolutely loaded with flavour!
5 from 5 votes
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Course: Dinner
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings (click & slide): 4 sandwiches
Calories per serving: 670kcal
Author: Chris
Cost per serving: £4 / $5


  • 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


Chicken Marinade

  • 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 PowderGarlic PowderSaltBaking 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!

Quick Demo


a) Blue Cheese Sauce - You can use store-bought, but I highly encourage you to make your own (see below). Ranch also works nicely here!
  • 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
Combine and leave to rest in fridge to develop flavours (as long as you have time for up to overnight).
b) Chicken - Works best with 5.3oz/150g - 7oz/200g breasts. You can also use boneless skinless chicken thigh, and the process is exactly the same. In all cases it's important to make sure you don't fry the chicken if it's still cold, otherwise it'll seize up when it hits the oil and come out slightly tough/chewy i.e taking it out the fridge 30mins before needed.
c) Buttermilk - You'll find this in most stores in the milk/cream section. Buttermilk is great because it's slightly acidic, so tenderizes the chicken. It also has the perfect consistency for sticking the batter. If you don't have it you can make your own by combining 1 cup milk with 1 tbsp acidity (lemon juice, white vinegar). Let it sit for 10mins until it starts to curdle slightly, then use as needed. 
d) Oil - Anything with a neutral flavour and high smoking point works well here (vegetable oil, sunflower, canola). Don't use olive oil, it will smoke out the kitchen. Use enough to comfortably cover the depth of your chicken. Around 3-4cups/750ml-1litre should suffice.
e) Calories - rough estimate assuming 5oz chicken breast, 2 tsp oil soaked up during deep frying, all the flour sticks and half the buttermilk. Calories for glazed fried chicken only:
Nutrition Facts
Flamin' Hot Buffalo Chicken Sandwich
Amount Per Serving
Calories 670 Calories from Fat 312
% Daily Value*
Fat 34.64g53%
Saturated Fat 4.26g27%
Trans Fat 7.396g
Polyunsaturated Fat 6.299g
Monounsaturated Fat 21.055g
Cholesterol 105mg35%
Sodium 1225mg53%
Potassium 683mg20%
Carbohydrates 49.35g16%
Fiber 2.6g11%
Sugar 6.22g7%
Protein 39.4g79%
Vitamin A 1772IU35%
Vitamin C 2.5mg3%
Calcium 62mg6%
Iron 3.98mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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