Introduction

This Epic Buffalo Chicken Sandwich brings together tender, crispy fried chicken coated in a spicy buffalo sauce, balanced perfectly with a creamy blue cheese sauce. It’s a flavorful twist on a classic favorite that’s sure to satisfy your craving for bold, tangy heat with every bite.

A close-up of a sandwich with three visible layers: the top soft golden-brown bun with a smooth, slightly wrinkled texture; beneath it, a thick layer of creamy white sauce with small purple bits; below the sauce, several pieces of crispy, bright orange fried chicken; the bottom layer has green leafy lettuce sitting on a soft, light beige bun base. There are small pieces of green and orange vegetables scattered around on a white marbled textured surface in the foreground. The background is dark, with a blurred red bottle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small boneless skinless chicken breasts, halved and pounded to ¼” thickness
2 cups buttermilk
¼ cup hot sauce (e.g., Frank’s Red Hot)
2 cups all-purpose flour
½ cup potato starch (or cornstarch as a substitute)
1 tsp dried oregano
1 tsp smoked paprika
2 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
4 tbsp melted butter
¼ cup hot sauce
¼ cup sour cream
3 tbsp blue cheese crumbles
1 tbsp fresh dill, chopped
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried chives
1 tsp onion powder
½ tsp black pepper
¼ tsp sea salt
4 brioche burger buns
Butter for toasting buns
Spring mix or lettuce

Instructions

Step 1: Combine 2 cups buttermilk and ¼ cup hot sauce in a resealable bag. Add the chicken breasts, ensuring they are fully submerged, and marinate in the refrigerator for 4 to 24 hours.
Step 2: In a bowl, mix sour cream, blue cheese crumbles, fresh dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt until well combined. Cover and refrigerate to let flavors meld.
Step 3: Whisk together flour, potato starch, oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl. Add a few tablespoons of buttermilk and toss with a fork to create small craggly pieces for extra crispiness.
Step 4: Remove chicken from marinade and coat thoroughly in the breading mixture. Set aside on a plate and let rest for 15 minutes to allow the coating to adhere.
Step 5: Heat 2 to 3 inches of oil in a skillet over medium-high heat. When a pinch of breading sizzles on contact, fry chicken in batches for 3 to 4 minutes per side, until golden and crispy. Drain on a wire rack.
Step 6: Mix melted butter with ¼ cup hot sauce. Dip each fried chicken piece into the sauce to coat thoroughly.
Step 7: Butter and toast the brioche buns until golden. Layer spring mix on the bottom half of each bun, add the buffalo-coated chicken, then spoon blue cheese sauce on top. Close with the top bun and serve immediately.

Tips & Variations

Use cornstarch instead of potato starch in the breading if you prefer a slightly lighter crust.
For extra heat, add more cayenne pepper or hot sauce to the breading or sauce.
Try swapping blue cheese sauce for ranch dressing for a milder flavor.
Allow the chicken to rest after breading for a firmer crust that sticks well during frying.
Serve with pickles or sliced red onions for additional crunch and tang.

Storage

Store leftover chicken separately from buns and sauces in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes to retain crispness. Assemble sandwiches fresh before serving to keep buns from becoming soggy.

How to Serve

A close-up image of a crispy fried buffalo chicken sandwich on a soft, shiny golden brown brioche bun. The bottom bun holds a layer of fresh, bright green lettuce, topped with a thick, crispy fried chicken piece coated in a textured, crunchy orange buffalo sauce. On top of the chicken is a generous layer of creamy white ranch dressing with small green herb bits, all capped by the smooth, glossy top bun. The whole sandwich is placed on a white plate, resting on a white marbled surface with a blurred background of green leafy elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken ahead of time?

Yes, you can marinate the chicken up to 24 hours ahead and fry it just before serving. Fried chicken can also be made in advance and reheated, though it’s best to crisp it up again in the oven.

What can I substitute for blue cheese in the sauce?

If you’re not a fan of blue cheese, you can substitute with ranch dressing, cream cheese, or omit the cheese entirely and use a simple mix of sour cream and herbs for a creamy contrast to the spicy chicken.

Epic Buffalo Chicken Sandwich Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

This Epic Buffalo Chicken Sandwich features marinated and fried chicken breasts coated in a crispy spicy breading, dipped in a tangy buffalo sauce, and topped with creamy blue cheese sauce. The sandwich is assembled on toasted brioche buns with fresh spring mix, creating a perfect balance of heat, creaminess, and crunch for a delicious meal.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes (including minimum marinating time)
Yield: 4 sandwiches 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken Marinade

2 small boneless skinless chicken breasts, halved and pounded to ¼” thickness
2 cups buttermilk
¼ cup hot sauce (e.g., Frank’s Red Hot)

Breading

2 cups all-purpose flour
½ cup potato starch (or cornstarch as a substitute)
1 tsp dried oregano
1 tsp smoked paprika
2 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper

Sauce

4 tbsp melted butter
¼ cup hot sauce

Blue Cheese Sauce

¼ cup sour cream
3 tbsp blue cheese crumbles
1 tbsp fresh dill, chopped
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried chives
1 tsp onion powder
½ tsp black pepper
¼ tsp sea salt

For Assembly

4 brioche burger buns
Butter for toasting buns
Spring mix or lettuce

Instructions

Marinate the Chicken: Combine buttermilk and hot sauce in a resealable bag. Add the halved and pounded chicken breasts, ensuring they are fully submerged. Seal the bag and refrigerate for 4 to 24 hours to allow the chicken to absorb the flavors and tenderize.
Prepare the Blue Cheese Sauce: In a bowl, mix together sour cream, blue cheese crumbles, chopped fresh dill, minced garlic, lemon juice, dried chives, onion powder, black pepper, and sea salt. Stir until well combined. Cover and refrigerate until ready to use.
Bread the Chicken: In a large bowl, whisk together all breading ingredients: all-purpose flour, potato starch, dried oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Add a few tablespoons of buttermilk and toss with a fork to create small craggly pieces in the breading mixture, which adds extra crispiness. Coat each piece of marinated chicken thoroughly in the breading mixture and place on a plate. Let the breaded chicken rest for 15 minutes to help the coating adhere.
Fry the Chicken: Heat 2 to 3 inches of oil in a heavy skillet or frying pan over medium-high heat. The oil is ready when a pinch of breading sizzles upon contact. Fry the chicken pieces in batches for 3 to 4 minutes per side until they are golden brown and crispy. Use a wire rack to drain excess oil and keep the chicken crispy.
Coat the Chicken in Sauce: In a bowl, mix melted butter and hot sauce to make the buffalo sauce. Dip each fried chicken piece into this sauce, coating it thoroughly.
Assemble the Sandwiches: Butter the brioche buns and toast them until golden. On the bottom bun, layer fresh spring mix or lettuce, followed by the buffalo chicken. Spoon the prepared blue cheese sauce on top of the chicken, then place the top bun. Serve immediately and enjoy the epic flavors.

Notes

Marinating the chicken longer (up to 24 hours) improves flavor and tenderness.
Potato starch or cornstarch in breading adds extra crispiness to the fried chicken.
Use a wire rack to drain fried chicken to prevent sogginess from excess oil.
Adjust the amount of cayenne and hot sauce to control the spice level.
For extra flavor, you can add pickles or sliced onions to the sandwich if desired.

Keywords: Buffalo chicken sandwich, fried chicken sandwich, spicy chicken sandwich, blue cheese sauce sandwich, crispy chicken sandwich, buttermilk marinated chicken