Description
This Extra Crispy Fried Buffalo Chicken Sandwich recipe offers a perfect balance of spicy, crispy chicken coated in a flavorful buffalo butter sauce, paired with a creamy dill blue cheese sauce and fresh spring mix, all sandwiched between toasted brioche buns. The chicken is marinated in buttermilk for tenderness, breaded with a seasoned flour blend, fried to golden perfection, and then coated with a tangy hot sauce butter. This sandwich is a delightful way to enjoy classic buffalo chicken with an irresistibly crunchy texture and a fresh, savory finish.
Ingredients
Chicken and Marinade
- 2 small boneless skinless chicken breast, halved and pounded out to 1/4” thickness
- 2 cups buttermilk
Breading
- 1 cup all purpose flour
- 1/4 cup potato starch
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp sea salt or kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Buffalo Sauce
- 1/4 cup Hot sauce, such as Frank’s Red Hot
- 4 tbsp melted butter (plus more for toasting buns)
Dilly Blue Cheese Sauce
- 1/4 cup sour cream
- 1 tbsp sour cream
- 3 tbsp blue cheese crumbles
- 3 cloves minced garlic
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh squeezed lemon juice
- 1 tsp dried chives
- 1 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt or kosher salt
Assembly
- 4 brioche burger buns
- spring mix or lettuce, for serving
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise, then pound each piece to 1/4 inch thickness using a meat mallet or rolling pin. Place the chicken in an airtight container or resealable bag and fully submerge with buttermilk. Marinate in the refrigerator for at least 4 hours or overnight for maximum tenderness.
- Make the Breading Mixture: In a large bowl, whisk together the flour, potato starch, dried oregano, smoked paprika, salt, black pepper, cayenne, garlic powder, and onion powder until evenly combined.
- Prepare the Breading Coating: Add a few tablespoons of buttermilk to the dry breading mixture and toss with a fork to form craggly clumps. This helps the breading stick to the chicken.
- Bread the Chicken: Remove each chicken piece from the buttermilk marinade, allowing excess to drip off, then thoroughly coat with the breading mixture. Place the breaded chicken pieces on a plate and let them rest for at least 15 minutes, or refrigerate for up to 2 hours to improve adherence and crispiness.
- Heat the Oil: Pour 2-3 inches of oil into a large cast iron skillet and heat over medium-high heat for 5-7 minutes. To test if the oil is ready, drop a small pinch of the breading into the oil — it should sizzle vigorously and not disintegrate immediately.
- Fry the Chicken: Working in batches of two, gently add the chicken to the hot oil, frying each side for 3-4 minutes until golden brown and extra crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain the Fried Chicken: Transfer fried chicken to a wire rack set over a baking sheet. This allows excess oil to drain away and keeps the breading crisp.
- Make the Buffalo Sauce: Melt the butter and whisk it together with the hot sauce until fully combined. Transfer the sauce to a bowl large enough to coat the chicken pieces.
- Coat the Fried Chicken: Dip each fried chicken piece into the buffalo sauce, coating both sides well. Place the coated chicken back on the wire rack until ready to assemble sandwiches.
- Prepare the Dilly Blue Cheese Sauce: Finely chop fresh dill and combine it in a bowl with sour cream, blue cheese crumbles, minced garlic, lemon juice, dried chives, onion powder, black pepper, and salt. Mix well. This sauce can be prepared up to two days ahead for flavors to meld.
- Toast the Buns: Butter the cut sides of brioche buns and toast them in a pan over medium heat until golden and slightly crispy.
- Assemble the Sandwiches: On each bottom bun, layer spring mix or lettuce, then place the buffalo-sauced chicken on top. Add a generous dollop of the dilly blue cheese sauce, then cap with the top bun. Serve immediately to enjoy the full contrast of crispy, creamy, and spicy flavors.
Notes
- Marinating the chicken for at least 4 hours or overnight ensures the meat stays juicy and tender.
- Using a wire rack to drain fried chicken prevents sogginess and maintains crispiness.
- Adjust the cayenne and hot sauce amount to control the spice level of the buffalo sauce.
- Sour cream in the dilly blue cheese sauce adds extra creaminess and tang.
- This sandwich is best served fresh but leftover sauced chicken can be reheated in a hot oven to retain crispness.
- Prep Time: 15 minutes (plus 4-12 hours marinating time)
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
