Description
Crispy and flavorful Buffalo Chicken Sandwiches featuring tender fried chicken breasts marinated in spicy buttermilk, double-dredged in a seasoned flour coating, fried to golden perfection, tossed in tangy Buffalo sauce, and served on toasted buns with fresh lettuce, tomato, and creamy ranch or blue cheese dressing.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Flour Coating
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Sauce and Toppings
- 1 cup Buffalo Sauce
- Cooking oil (for frying, enough to fill pan about 1 inch deep)
- 4 hamburger buns (toasted)
- Sliced tomato
- Leaf lettuce
- Ranch or blue cheese dressing
Instructions
- Prepare the Chicken: Using a sharp knife, cut each chicken breast in half to create four thin pieces. Place each piece between two sheets of plastic wrap and pound to ½-inch thickness using a meat mallet or rolling pin.
- Marinate: Put the pounded chicken pieces in a plastic zip-top bag. Add buttermilk, hot sauce, ½ teaspoon salt, and ½ teaspoon pepper. Massage to coat, seal the bag, and marinate in the refrigerator for 2 to 24 hours to tenderize and flavor the chicken.
- Prepare Flour Mixture and Sauce: Line a baking sheet with parchment paper. In a shallow bowl, whisk together flour, cornstarch, paprika, onion powder, garlic powder, remaining salt, and pepper. Pour Buffalo sauce into a separate bowl and set aside.
- Drain and Dredge: Remove chicken from marinade and drain excess liquid in a colander. Dip each piece into the flour mixture, coating completely, then lay on the prepared baking sheet and let rest for 20-30 minutes to allow the coating to firm up.
- Heat Oil: Heat 1 inch of cooking oil in a frying pan or Dutch oven to 350°F (175°C) for frying.
- Second Dredge: Before frying, dredge the rested chicken pieces again through the flour mixture to ensure a double coating for extra crispiness.
- Fry the Chicken: Fry chicken in batches for 2-4 minutes per side until golden brown and fully cooked (internal temperature 165°F/75°C). Avoid overcrowding the pan to keep the oil temperature steady.
- Drain Excess Oil: Remove chicken and place on a cooling rack over paper towels to drain any excess oil.
- Toss in Buffalo Sauce: Immediately toss the fried chicken pieces in the prepared Buffalo sauce until evenly coated.
- Assemble Sandwiches: On toasted hamburger buns, layer leaf lettuce, sliced tomato, the Buffalo sauced chicken, and finish with a spread of ranch or blue cheese dressing. Serve immediately for best flavor and texture.
Notes
- Marinating the chicken for a longer time (up to 24 hours) enhances tenderness and flavor.
- Double dredging and allowing the coating to rest before frying helps achieve a extra crispy crust.
- Maintain oil temperature at 350°F to ensure the chicken cooks evenly without absorbing excess oil.
- You can adjust the Buffalo sauce amount or dressing to suit your desired spice level and creaminess.
- Leftover fried chicken can be reheated in an air fryer or oven for best retention of crispiness.
