Description
This Crispy Buffalo Chicken Sandwich recipe combines tender, juicy chicken breasts marinated in spicy buttermilk and coated with a flavorful, crunchy crust. Paired with a cooling herbed mayo sauce, buttery toasted buns, and crisp lettuce, it’s an irresistible sandwich perfect for game day or a flavorful meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 1/4 cup hot sauce (such as Frank’s RedHot)
Dry Coating
- 1 cup all-purpose flour
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground pepper
- 1 tsp salt
- Vegetable oil for frying
Herbed Mayo Sauce
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/3 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- Salt and pepper to taste
Buffalo Sauce
- 1/2 cup salted butter
- 2/3 cup Frank’s RedHot sauce
- 1 tsp cayenne pepper
Sandwich Assembly
- 4 potato buns
- 1 tbsp salted butter
- 2 cups lettuce, chopped
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and 1/4 cup hot sauce. Add chicken breasts, cover, and refrigerate for at least 1 hour to tenderize and infuse flavor.
- Prepare the Dry Coating: In a shallow dish, mix flour, smoked paprika, garlic powder, onion powder, ground pepper, and salt. Set aside.
- Make the Herbed Mayo Sauce: In a separate bowl, whisk together mayonnaise, sour cream, buttermilk, chopped parsley, dill, chives, garlic powder, onion powder, celery salt, salt, and pepper. Chill until ready to serve.
- Prepare the Buffalo Sauce: In a small saucepan, melt salted butter over medium heat. Stir in Frank’s RedHot sauce and cayenne pepper. Keep warm.
- Coat and Fry the Chicken: Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the dry coating mixture. Heat vegetable oil in a heavy skillet over medium-high heat. Fry chicken breasts until golden and cooked through, about 5-6 minutes per side. Transfer to paper towel-lined plates to drain.
- Toss Chicken in Buffalo Sauce: Place fried chicken in a bowl and pour warm buffalo sauce over it. Toss until evenly coated.
- Toast the Buns: Spread 1 tbsp salted butter on potato buns and toast them in a skillet or griddle until golden brown.
- Assemble the Sandwiches: Spread herbed mayo sauce on bottom buns, layer with lettuce, place buffalo chicken on top, then cover with top buns. Serve immediately.
Notes
- For extra heat, add more cayenne pepper to the buffalo sauce.
- Make sure the oil temperature is about 350°F for the crispiest chicken.
- Allow chicken to rest briefly after frying to retain juices.
- You can substitute buttermilk with milk and a tablespoon of lemon juice if needed.
- Leftover herbed mayo sauce can be used as a dip or dressing.
