Epic Buffalo Chicken Sandwich (Printable Version)
# What You’ll Need:
→ For the Chicken
01 -
2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 pieces)
02 -
1 cup buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
½ teaspoon smoked paprika
06 -
1 teaspoon salt
07 -
1½ cups all-purpose flour
08 -
½ cup cornstarch
09 -
Vegetable oil (for frying)
→ For the Buffalo Sauce
10 -
½ cup hot sauce (like Frank’s RedHot)
11 -
¼ cup unsalted butter
12 -
1 tablespoon honey
13 -
1 teaspoon garlic powder
→ For the Sandwich Assembly
14 -
4 brioche buns or sandwich rolls
15 -
Ranch or blue cheese dressing
16 -
Lettuce, tomato slices, pickles (optional)
# Steps to Follow:
01 -
In a bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, and salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best flavor.
02 -
In a shallow dish, combine the flour and cornstarch. Remove the chicken from the marinade, allowing excess to drip off, and dredge each piece in the flour mixture. Press the mixture onto the chicken to ensure it is well coated.
03 -
Heat approximately 2.5 cm of vegetable oil in a skillet over medium-high heat. Fry the chicken pieces for 4–5 minutes per side until golden brown and fully cooked. Transfer to a wire rack or paper towels to drain excess oil.
04 -
In a small saucepan over low heat, melt the butter. Stir in the hot sauce, honey, and garlic powder until smooth and well combined. Remove from heat.
05 -
Dip each fried chicken piece into the prepared buffalo sauce, ensuring it is evenly coated.
06 -
Lightly toast the brioche buns. Spread ranch or blue cheese dressing on the bottom half of each bun. Arrange lettuce, tomato slices, and pickles (if using) on top. Add one buffalo chicken piece and place the bun top over the sandwich.