Fried Buffalo Chicken Sandwiches
Get ready to elevate your sandwich game with these irresistible Fried Buffalo Chicken Sandwiches! Featuring ultra-crispy, golden-fried chicken breasts drenched in a buttery Buffalo sauce, this recipe strikes the perfect balance of heat and flavor. The chicken is marinated in a tangy buttermilk-hot sauce mixture for tender, juicy perfection, then coated in a seasoned flour blend for a bold, crunchy crust. Topped with creamy homemade coleslaw, zesty pickles, and served on toasted brioche buns, these sandwiches offer layers of contrasting textures and flavors in every bite. Whether you're hosting game day or craving a restaurant-level indulgence at home, this recipe will deliver big on flavor and satisfaction. Perfect for fans of spicy chicken sandwiches or Southern comfort food, it's a can't-miss delight!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 cup hot sauce
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable oil
- 4 tablespoons unsalted butter
- 0.75 cup Buffalo sauce (store-bought or homemade)
- 4 pieces brioche buns
- 2 cups coleslaw mix
- 0.5 cup mayonnaise
- 1 tablespoon vinegar
- 12 slices pickle slices
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
In a large mixing bowl, combine buttermilk and 1/2 cup of hot sauce. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 12 hours for maximum flavor.
In another large bowl, mix together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Remove the chicken from the buttermilk mixture, letting any excess drip off, and dredge each piece thoroughly in the flour mixture. Press the flour mixture onto the chicken to ensure a thick, even coating.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Test the oil by dropping in a small piece of flour - it should sizzle gently.
Fry the chicken in batches for 6-8 minutes, flipping once, until the coating is golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack placed over a baking sheet.
In a small saucepan, melt the butter over low heat and whisk in the Buffalo sauce. Toss each fried chicken breast in the sauce until coated.
In a bowl, combine the coleslaw mix, mayonnaise, and vinegar. Toss until well-coated and set aside.
Lightly toast the brioche buns in a dry skillet or under the broiler for 1-2 minutes until golden.
Assemble the sandwiches: Place a coated chicken breast on the bottom half of each bun, top with a generous amount of coleslaw, add 3 pickle slices, and cover with the top bun.
Serve immediately and enjoy your Fried Buffalo Chicken Sandwiches!
Nutrition Facts
Calories |
12285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1086.5 g | 1393% | |
| Saturated Fat | 205.8 g | 1029% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 17780 mg | 773% | |
| Total Carbohydrate | 419.9 g | 153% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 57.2 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 1040 mg | 80% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3726 mg | 79% | |
*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.
