0 from 9 votes
Fried Buffalo Chicken Sandwich Recipe
Tangy, spicy, and crispy, this fried Buffalo chicken sandwich recipe is addictive! Marinated in buttermilk, the chicken is wonderfully tender.
Prep Time
1 hr
Cook Time
mins
Marinate Time
1 d
Total Time
1 d 1 hr 20 mins
Servings: 4 sandwiches
Calories: 374 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2½ teaspoons kosher salt divided
- 1½ teaspoons ground black pepper divided
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup Buffalo hot sauce
- 4 hamburger buns toasted
Optional Toppings
- sliced tomato
- leaf lettuce
- ranch or blue cheese dressing
Instructions
- Using a sharp knife, cut each chicken breast in half, creating 4 pieces in total (cutlets). Place each piece between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.
- Place the pounded chicken in a plastic zip-top bag. Add the buttermilk, 1 teaspoon hot sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-24 hours.
- When ready to fry, line a baking sheet with parchment paper. Set aside.
- In a large shallow bowl, whisk together the flour, cornstarch, paprika, onion powder, garlic powder, and remaining salt and pepper. Pour the Buffalo sauce in a second bowl and set aside.
- Pour the contents of the bag of chicken into a large colander, draining the buttermilk from the chicken.
- Dip the chicken pieces into the flour mixture, then transfer them to the baking sheet. Allow them to rest for 20-30 minutes.
- Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken through the flour mixture a second time before adding them to the hot oil.
- Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain.
- Toss the fried chicken in the Buffalo sauce, then build your sandwiches on toasted buns.
Cup of Yum
Notes
- Storage: Buffalo chicken sandwiches are best enjoyed on the day they are made. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Nutritional information does not include optional toppings.
Nutrition Information
Serving
1sandwich
Calories
374kcal
(19%)
Carbohydrates
57g
(19%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
3662mg
(153%)
Potassium
417mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
368IU
(7%)
Vitamin C
2mg
(2%)
Calcium
147mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 374
% Daily Value*
| Serving | 1sandwich | |
| Calories | 374kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 3662mg | 153% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 147mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.