Arby's Buffalo Chicken Sandwich

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5 from 12 votes

This Arby's Buffalo Chicken Sandwich recipe features boneless, skinless chicken breasts coated with a seasoned flour mix containing buttermilk for moisture and a crispy texture after frying. The chicken is fried until golden and then tossed in a butter-enhanced hot sauce with Worcestershire sauce for depth. Served on hamburger buns with ranch dressing and shredded iceberg lettuce, the sandwich combines spicy, creamy, and crisp elements, replicating a classic buffalo flavor profile.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 4

Calories: 440 kcal

Course: Main Course

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 440

% 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.