Best Buffalo Chicken Sandwich Recipe – Juicy & Full of Flavor

This crispy buffalo chicken sandwich is juicy, spicy, and full of flavor. Perfect for an easy weeknight dinner or game day favorite, everyone will love!

Prep Time15

Cook Time20

Marinate Time3

Total Time3 35

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: buffalo chicken sandwich recipe, crispy buffalo chicken sandwich, easy buffalo chicken sandwich, fried buffalo chicken sandwich, game day chicken sandwich, homemade buffalo sauce, juicy buffalo chicken breast, restaurant-style buffalo sandwich, spicy chicken sandwich

Servings: servings

Calories: 431kcal

Author: George - U Keep Cooking

Equipment

1 large cast enamel skillet

Ingredients

For the Chicken:

6 chicken thighs or 3 chicken breasts (boneless skinless chicken thighs)(or 3 skinless chicken breasts (cut into 6 even cutlets) )
1 cup buttermilk (or 1 cup milk and 1 tablespoon vinegar, combined)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and black pepper (to taste)

For the Breading:

¾ cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
3 eggs (beaten)
1 cup panko breadcrumbs
Salt and black pepper (to taste)

For Frying:

Vegetable oil for frying (about 2 cups in a deep skillet or Dutch oven)

For the Buffalo Sauce:

½ cup Hot Sauce (Frank's Redhot)
3 tablespoons unsalted butter (melted)
1 tablespoon honey (optional for balance)

For Serving:

6 brioche buns toasted
Lettuce or shredded cabbage
Sliced tomato
Ranch or blue cheese dressing

Instructions

Marinate the Chicken: In a large bowl, combine 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and a good pinch of salt and black pepper. Add the 6 boneless, skinless chicken thighs (or 3 chicken breasts cut into 6 even cutlets). Toss to coat well. Cover and let it marinate in the fridge for at least 2-3 hours, or up to overnight for extra juicy chicken.
Prepare the Breading: In a shallow bowl, combine the flour, cornstarch, paprika, salt, and pepper. In another shallow bowl, beat the 3 eggs. Place the panko in a third shallow bowl.
Bread the Chicken: Remove a piece of chicken from the marinade, letting excess drip off. First, dredge it in the flour-cornstarch mixture. Then dip it into the beaten eggs, and finally press it into the panko breadcrumbs until fully coated. Repeat for all pieces. (Optional: double-dip the chicken in eggs → panko for extra crunch.)
Fry the Chicken: In a deep skillet or Dutch oven, heat about 2 cups of vegetable oil over medium heat until it reaches 320°F (or test it by dropping in a crumb—it should sizzle right away). Fry 2 to 3 pieces at a time for about 4–5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Internal temperature should be at 165 degrees. Use an instant-read thermometer to ensure it's cooked through.
Make the Buffalo Sauce: In a small bowl, whisk together ½ cup Frank’s RedHot, 3 tablespoons melted butter, and 1 tablespoon honey (optional, but it helps balance the heat).
Toss and Build the Sandwich: Brush or toss the crispy chicken in the warm buffalo sauce until coated.
To assemble, toast your brioche buns, spread on ranch or blue cheese dressing, add a layer of lettuce or shredded cabbage, and top with the sauced chicken. Add tomato slices if you like, then finish with the top bun.
Serve and Enjoy: Serve hot and crispy! These sandwiches pair perfectly with fries, coleslaw, or a simple salad on the side.

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