Description
This Extra Crispy Fried Buffalo Chicken Sandwich recipe features tender chicken breasts marinated in buttermilk and hot sauce, coated in a flavorful seasoned flour mixture, and fried to golden perfection. Topped with house-made dilly blue cheese sauce and crisp spring mix on toasted brioche buns, this sandwich combines spicy, creamy, and crunchy elements for an irresistible treat perfect for lunch or dinner.
Ingredients
For the Chicken and Marinade
- 2 small boneless skinless chicken breasts, halved and pounded out to 1/4” thickness
- 2 cups buttermilk
Breading
- 2 cups all purpose flour
- 1/2 cup potato starch
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp sea salt or kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 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
- 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
For Assembling
- 4 brioche burger buns
- Spring mix or lettuce, for serving
Instructions
- Preparing the Chicken: Slice the chicken breasts in half lengthwise to create thinner pieces. Place them in a resealable bag or between plastic wrap and pound with a meat mallet or rolling pin until they are about 1/4-inch thick. Repeat until you have 4 evenly pounded chicken pieces. Optionally trim for smaller portions.
- Marinating: Place the pounded chicken into an airtight container or resealable bag and cover fully with buttermilk. Refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Preparing Breading Mixture: In a large bowl, whisk together the all-purpose flour, potato starch, dried oregano, smoked paprika, salt, black pepper, cayenne, garlic powder, and onion powder until combined evenly. Add a few tablespoons of buttermilk to this dry mixture and toss with a fork to create craggy clumps which help the breading stick better.
- Breading the Chicken: Remove each piece of chicken from the buttermilk marinade, letting excess drip off, then coat thoroughly with the breading mixture. Transfer the breaded chicken to a plate. Once all pieces are coated, let them rest for at least 15 minutes or refrigerate up to 2 hours. This resting helps the breading adhere during frying.
- Frying the Chicken: Add 2 to 3 inches of oil (vegetable or canola) to a large cast iron skillet and heat over medium-high heat for 5 to 7 minutes. Test the oil temperature by adding a small pinch of breading; if it sizzles immediately without dissolving, the oil is ready. Working in batches of two, carefully add the chicken to the hot oil, frying each side for 3 to 4 minutes until golden brown and crispy. Use tongs to flip gently. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crisp. Repeat until all chicken is fried.
- Preparing Buffalo Sauce: Melt butter and whisk with hot sauce until fully combined. Transfer the sauce to a bowl wide enough to dip the chicken pieces. Dip each fried chicken breast into the buffalo sauce, coating thoroughly on both sides. Return to the wire rack to let excess sauce drip off and keep crispy.
- Making the Dilly Blue Cheese Sauce: Finely chop the fresh dill. In a bowl, combine sour cream, blue cheese crumbles, minced garlic, lemon juice, dried chives, onion powder, black pepper, dill, and salt. Stir well to blend. This sauce can be prepared up to two days in advance and stored in the refrigerator.
- Assembling the Sandwiches: Butter the cut sides of the brioche buns and toast them cut side down in a pan over medium heat until golden and slightly crisp. On the bottom bun, layer a handful of spring mix or lettuce, then place one piece of buffalo sauced fried chicken. Dollop the dilly blue cheese sauce on top of the chicken and finish with the top bun. Serve immediately.
Notes
- Marinate chicken for at least 4 hours but overnight yields best tenderness and flavor.
- Resting breaded chicken before frying helps maintain a crispy crust.
- Use a thermometer to maintain oil temperature around 350°F for consistent frying results.
- The dilly blue cheese sauce can be made ahead and refrigerated for up to 2 days.
- Adjust cayenne and hot sauce quantity to control heat level to your preference.
- Leftover sandwiches are best eaten the same day as breading may soften upon refrigeration.
- Prep Time: 10 minutes (plus 4 hours marinating)
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
