Crunchy Buffalo Chicken Sandwich
Get ready to sink your teeth into the ultimate Crunchy Buffalo Chicken Sandwich—a fiery, flavor-packed delight that's as satisfying as it is crave-worthy. This recipe combines tender, juicy chicken breasts coated in a crunchy panko breadcrumb crust and smothered in tangy buffalo sauce for the perfect kick of heat. Each bite is balanced with crisp lettuce, fresh tomato slices, and a creamy drizzle of ranch dressing, all nestled between golden-toasted sandwich buns. With just 30 minutes from start to finish, this easy recipe is ideal for a quick weeknight dinner or game-day feast. Perfectly crispy, bursting with bold flavors, and irresistibly messy in the best way, it's comfort food at its finest!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Buffalo sauce
- 2 cups Vegetable oil (for frying)
- 2 pieces Soft sandwich buns
- 2 pieces Lettuce leaves
- 2 slices Sliced tomato
- 2 tablespoons Ranch dressing
Instructions
Prepare the chicken by slicing each chicken breast in half horizontally to create two thin fillets. Lightly pound them with a meat mallet to create an even thickness.
In a shallow dish, combine the flour, paprika, garlic powder, salt, and black pepper. In another dish, beat the eggs. In a third dish, place the panko breadcrumbs.
Coat each chicken fillet first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a solid coating.
Heat the vegetable oil in a deep frying pan or cast-iron skillet over medium heat. The oil should reach 350°F (175°C) for optimal frying.
Carefully place the breaded chicken into the hot oil. Fry each piece for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
In a small saucepan, heat the buffalo sauce over low heat. Dip each fried chicken fillet into the warm sauce, coating it evenly.
Toast the sandwich buns lightly on a skillet or toaster, if desired.
Assemble the sandwiches by placing a buffalo-coated chicken fillet on the bottom bun. Top with lettuce, a slice of tomato, and a drizzle of ranch dressing. Cover with the top bun.
Serve the sandwiches immediately while the chicken is still warm and crispy.
Nutrition Facts
Calories |
5631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.5 g | 657% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.2 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 252 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
