Go Back
Buffalo Chicken Sandwich: A Crispy Homemade Guide
Youssef Hb

Crispy Homemade Buffalo Chicken Sandwich

Elevate your weeknight dinner with this pub-style crispy Buffalo chicken sandwich. Featuring a dual-dredged, ultra-crunchy chicken breast fried to perfection and tossed in a bold, zesty Buffalo sauce, this recipe delivers professional-level results at home. The buttermilk marinade ensures the chicken remains tender and juicy, while the light, crispy coating provides a satisfying crunch that perfectly balances the heat of the sauce. Serve on toasted brioche buns for the ultimate homemade comfort meal that is sure to please the whole family.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 Boneless Chicken Breasts (pounded to 0.5 inch thickness and cut in half)
  • 1 cup Buttermilk
  • 1 cup Buffalo Sauce
  • 1.25 cups All-purpose flour
  • 2 teaspoons Cornstarch
  • 1 teaspoon Paprika
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • Salt and pepper to taste
  • 4 Brioche hamburger buns
  • Oil for frying

Method
 

  1. Cut each chicken breast in half horizontally to create four thin cutlets.
  2. Pound the chicken pieces between plastic wrap until they reach a uniform half-inch thickness.
  3. Combine the chicken, buttermilk, a splash of hot sauce, salt, and pepper in a zip-top bag and refrigerate for 2 to 24 hours.
  4. In a shallow dish, whisk together the flour, cornstarch, paprika, onion powder, garlic powder, salt, and pepper.
  5. Drain the buttermilk from the chicken and dredge in the flour mixture, then let rest on parchment paper for 20 minutes.
  6. Dredge the chicken a second time in the flour mixture to ensure a thick crust.
  7. Heat oil in a heavy-bottomed pan or deep fryer to 350F.
  8. Fry the chicken for 5-7 minutes per side until golden brown and cooked through.
  9. Remove from heat, drain on a wire rack, and immediately toss in the Buffalo sauce.
  10. Serve on toasted brioche buns.

Notes

For maximum crunch, let the breaded chicken sit for 20 minutes before frying to allow the flour to hydrate. Use a meat thermometer to ensure the internal temperature reaches 165F.