Arby's Buffalo Chicken Sandwich
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
American
Arby's Buffalo Chicken Sandwich
Description
The recipe begins by tenderizing chicken breasts to an even half-inch thickness, enabling uniform frying. A flour coating is prepared with all-purpose flour, salt, and black pepper, mixed with a portion of buttermilk to create a sticky, textured batter. The chicken is dipped in the remaining buttermilk, then dredged in the seasoned flour to create a crispy crust. After resting, the chicken pieces are fried in hot oil at 350°F until cooked through and golden, ensuring a crispy exterior and juicy interior.
Following frying, the chicken is coated in a mixture of hot sauce, melted butter, and Worcestershire sauce, lending a spicy, buttery flavor typical of buffalo chicken. Placed on toasted hamburger buns with a spread of ranch dressing and shredded iceberg lettuce, the sandwich offers freshness and cooling to balance the heat. The layering of textures and flavors makes this a satisfying and flavorful sandwich.
Ingredients
- 2 large chicken breast boneless skinless
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 cup buttermilk
- vegetable oil for frying
- ½ cup hot sauce Frank’s Red Hot Sauce brand
- ¼ cup butter melted
- 1 dash Worcestershire sauce
- 4 Hamburger Bun
- 2 tablespoons ranch salad dressing with peppercorn and parmesan
- ½ cup iceberg lettuce shredded
Instructions
- Place the chicken in a zip top bag, and use a meat mallet to gently pound the chicken to a uniform thickness of about 1/2 inch. If the chicken is 1 inch thick take a knife and cut the breast horizontally instead.
- Place the flour, salt, and ground black pepper in a pie plate. Add about 3 tablespoons of the buttermilk and stir. This will make a coating on the chicken with some extra crispy bits that your sauce can hold onto. The coating will look a little shaggy.
- Place the remaining buttermilk into another pie plate.
- Pat the chicken dry, dip it into the buttermilk, and shake off the excess.
- Fip the chicken into the seasoned flour, coating both sides. Shake off the excess.
- Place the chicken on a wire rack to rest for about 5 minutes.
- While the chicken is resting, add vegetable oil to a heavy-bottomed pot until it is 3 inches deep. Heat the oil to 350°F over medium-high heat.
- Slowly place the chicken into the hot oil, 2 or 3 pieces at a time. Cook for 4 to 5 minutes. If your chicken is large it will need to cook a little longer. You can test with a meat thermometer make sure the internal temperature is 165°F.
- When the chicken is done, place it on a clean wire rack as you continue to cook the remaining chicken.
- While the chicken is cooking, make the Buffalo sauce by placing the Frank’s Red Hot Sauce, butter, and Worcestershire sauce in a small pan over medium heat. Cook until the butter is melted, whisking the sauce from time to time.
- To toast the buns, spread a small amount of softened butter on the inside of the buns and place them under the broiler until they are golden brown.
- To assemble to sandwiches, spread about 1/2 tablespoon of peppercorn ranch onto each bottom bun. (If you really like ranch, you can spread a little on the top buns too).
- Top with shredded lettuce.
- Place the chicken in a bowl and drizzle the Buffalo sauce onto the chicken. Toss to coat the chicken with the sauce.
- Place the Buffalo chicken on top of the lettuce, cover it with the top bun, and get ready for a delicious messy sandwich!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 1533mg | 64% |
| Potassium | 552mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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