Extra Crispy Fried Buffalo Chicken Sandwich Recipe
This Extra Crispy Fried Buffalo Chicken Sandwich features tender chicken breasts marinated in buttermilk, coated in a flavorful seasoned breading, and fried to golden perfection. Tossed in a spicy buffalo butter sauce and topped with a tangy dilly blue cheese sauce, all served on toasted brioche buns with fresh spring mix for a perfect balance of heat, creaminess, and crunch.
- Prep Time: 15 minutes active plus 4 hours marinating
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 small boneless skinless chicken breasts, halved and pounded to 1/4” thickness
- 2 cups buttermilk
Breading
- 1 cup all-purpose flour
- 1/4 cup potato starch
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp sea salt or kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 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 sour cream
- 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
Assembly
- 4 brioche burger buns
- Spring mix or lettuce for serving
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise, then place in a resealable bag or between plastic wrap and pound to 1/4” thickness using a meat mallet or rolling pin. Repeat until you have 4 pieces.
- Marinate: Place the chicken pieces in an airtight container or resealable bag and cover completely with buttermilk. Refrigerate for a minimum of 4 hours or overnight for best flavor and tenderness.
- Make Breading Mixture: In a large bowl, whisk together the flour, potato starch, dried oregano, smoked paprika, salt, black pepper, cayenne, garlic powder, and onion powder until combined.
- Form the Craggy Coating: Add a few tablespoons of the reserved buttermilk to the dry mix and toss gently with a fork to create craggy clumps that will help achieve extra crispiness.
- Bread the Chicken: Remove each chicken piece from the buttermilk and evenly coat in the breading mixture. Place the breaded chicken on a plate and let rest for at least 15 minutes to set, or refrigerate for up to 2 hours.
- Heat Oil: Pour 2-3 inches of oil into a large cast iron skillet and heat over medium-high for 5-7 minutes. Test readiness by dropping a pinch of breading into the oil; if it sizzles immediately without dissolving, oil is ready.
- Fry Chicken: Working in batches of two, gently lower chicken pieces into hot oil. Fry for 3-4 minutes per side until golden brown and crispy. Drain cooked chicken on a wire rack set over a baking sheet to keep them crispy.
- Make Buffalo Sauce: Melt butter and whisk together with hot sauce until fully combined. Transfer sauce to a wide, deep bowl suitable for dipping.
- Coat Chicken in Sauce: Carefully dip each fried chicken piece in the buffalo sauce, coating both sides evenly. Place coated chicken back on the wire rack until ready to assemble.
- Prepare Dilly Blue Cheese Sauce: Finely chop fresh dill. In a bowl, combine sour cream, blue cheese crumbles, minced garlic, dill, lemon juice, dried chives, onion powder, pepper, and salt. Stir well and refrigerate if not using immediately; sauce can be made up to 2 days ahead.
- Toast Buns: Heat a skillet over medium heat, brush cut sides of brioche buns with melted butter, and toast until golden brown.
- Assemble Sandwiches: On the bottom bun, layer spring mix, then the buffalo sauced chicken, followed by a generous dollop of dilly blue cheese sauce. Top with the bun crown and serve immediately.
Notes
- Marinating chicken overnight enhances flavor and tenderness significantly.
- Allowing the breaded chicken to rest before frying helps the coating adhere better and creates extra crispiness.
- Use a wire rack instead of paper towels for draining to keep chicken crispy.
- Adjust cayenne amount according to heat preference for milder or spicier sandwiches.
- Dilly blue cheese sauce can be prepared a couple of days in advance and kept refrigerated for convenience.
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