Description
This Crispy Buffalo Chicken Sandwich features tender, juicy chicken breasts marinated in a spicy buttermilk mixture, coated with seasoned flour, and fried to golden perfection. It’s topped with a creamy herb-infused dressing and tossed in a flavorful buffalo sauce, all served on toasted potato buns with fresh lettuce for a deliciously satisfying sandwich experience.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 1/4 cup hot sauce (such as Frank’s RedHot)
Seasoned Flour Coating
- 1 cup all-purpose flour
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground pepper
- 1 tsp salt
Frying
- Vegetable oil for frying
Herb Dressing
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/3 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- Salt and pepper to taste
Buffalo Sauce
- 1/2 cup salted butter
- 2/3 cup Frank’s RedHot sauce
- 1 tsp cayenne pepper
Assembly
- 4 potato buns
- 1 tbsp salted butter
- 2 cups lettuce, chopped
Instructions
- Marinate the Chicken: In a medium bowl, combine buttermilk and hot sauce. Submerge the chicken breasts in the mixture and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Coating: In a separate large bowl, mix the all-purpose flour with smoked paprika, garlic powder, onion powder, ground pepper, and salt to create a well-seasoned flour coating.
- Coat the Chicken: Remove the chicken breasts from the marinade, allowing excess liquid to drip off. Dredge each breast thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to adhere well.
- Fry the Chicken: Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken breasts for about 6-8 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Drain on paper towels to remove excess oil.
- Make the Herb Dressing: In a bowl, whisk together mayonnaise, sour cream, buttermilk, chopped parsley, dill, chives, garlic powder, onion powder, celery salt, and season with salt and pepper to taste until smooth and well combined.
- Prepare the Buffalo Sauce: In a small saucepan, melt salted butter over low heat. Once melted, stir in Frank’s RedHot sauce and cayenne pepper. Simmer gently for 2-3 minutes, stirring frequently to combine flavors.
- Toss Chicken in Buffalo Sauce: Place the fried chicken breasts in a shallow dish and pour the warm buffalo sauce over them, turning to coat each piece evenly.
- Toast the Buns: Spread a thin layer of salted butter on the cut sides of the potato buns. Toast them in a skillet or on a griddle over medium heat until golden and slightly crispy.
- Assemble the Sandwiches: Spread a generous amount of the herb dressing on the bottom half of each toasted bun. Add chopped lettuce, then place the buffalo coated crispy chicken breast on top. Finish with the top bun and serve immediately for the best texture and flavor.
Notes
- For extra heat, increase the cayenne pepper in the buffalo sauce.
- Use a meat thermometer to ensure chicken is fully cooked to avoid foodborne illness.
- Buttermilk marinade not only adds flavor but helps tenderize the chicken.
- Toast the buns just before assembling to keep them crispy and prevent sogginess.
- The herb dressing can be made ahead and refrigerated for up to 2 days.
