Description
This Crispy Buffalo Chicken Sandwich features juicy, buttermilk-marinated chicken breasts coated in a spicy, seasoned flour mixture and fried to golden perfection. Topped with a creamy herb sauce, spicy buffalo butter, fresh lettuce, and served on toasted potato buns, this sandwich offers a delightful combination of heat, crunch, and rich flavors perfect for a satisfying 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)
Seasoned Flour 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
Herb 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 Butter Sauce
- 1/2 cup salted butter
- 2/3 cup Frank’s RedHot sauce
- 1 tsp cayenne pepper
Assembly
- 4 potato buns
- 1 tbsp salted butter
- 2 cups lettuce, chopped
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk and hot sauce. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 1 hour to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, mix the flour, smoked paprika, garlic powder, onion powder, ground pepper, and salt. This seasoned flour will create a crispy, flavorful crust.
- Coat the Chicken: Remove chicken from the marinade and dredge thoroughly in the seasoned flour mixture, pressing gently to ensure an even coating.
- Heat the Oil: In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C), enough to submerge the chicken halfway for frying.
- Fry the Chicken: Carefully fry the coated chicken breasts in the hot oil for about 7 minutes per side or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy. Remove and drain on paper towels.
- Make the Herb Sauce: In a bowl, whisk together mayonnaise, sour cream, buttermilk, chopped parsley, dill, chives, garlic powder, onion powder, celery salt, and salt and pepper to taste. Chill until ready to use.
- Prepare the Buffalo Butter Sauce: In a small saucepan, melt the salted butter over medium heat. Stir in Frank’s RedHot sauce and cayenne pepper, mixing well. Remove from heat and keep warm.
- Toast the Buns: Spread 1 tbsp salted butter on the cut sides of the potato buns. Toast them in a pan or on a griddle until golden brown.
- Assemble the Sandwich: Spread herb sauce on the bottom bun, add a fried chicken breast, drizzle with buffalo butter sauce, add chopped lettuce, then cap with the top bun. Serve immediately while hot and crispy.
Notes
- For extra spice, add more cayenne pepper to the buffalo butter sauce.
- Make sure oil temperature stays consistent to prevent greasy or undercooked chicken.
- The herb sauce can be prepared a day ahead and stored in the refrigerator.
- Potato buns provide a soft texture that complements the crispy chicken but can be substituted with brioche buns.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
