Crispy Fried Chicken Sandwich (Better than Popeyes!)

I was craving a chicken sandwich and did not want to leave my house. I had chicken breasts, Frank’s RedHot sauce, and some brioche buns. I fried the chicken, tossed it in buffalo sauce, and stacked it between a toasted bun with blue cheese crumbles and celery slaw. My family asked where I ordered from. I told them it was homemade and better than any restaurant version. This Buffalo Chicken Sandwich became our weekend staple.

This crispy, juicy, spicy sandwich tastes like a gourmet restaurant creation but takes 20 minutes at home. It is lazy dinners meets fancy comfort food. Serve it with my cottage cheese buffalo chicken dip for appetizers, or pair with my air fryer buffalo cauliflower for a complete meal.

Why This Sandwich Wins

I have made this ten times in the past month, and here is why it is unstoppable.

Crispy and Juicy: The breading creates a crunchy exterior while the inside stays tender and juicy.
Restaurant Quality: This rivals any fast-food buffalo chicken sandwich. Homemade tastes better.
Bold Flavor: Frank’s RedHot sauce coating every bite creates that iconic franks red hot buffalo chicken taste.
Quick Execution: From raw chicken to plated sandwich in 20 minutes flat.
Customizable: Toppings are flexible. Build it your way.

The Sandwich Building Ingredients

This recipe is built on crispy fried chicken as the foundation.

The Chicken
Boneless, skinless chicken breasts are fastest, but chicken thighs work too. Pound them to even thickness so they cook uniformly and cook faster.

The Breading Coating
All-purpose flour mixed with paprika, garlic powder, and cayenne pepper creates a flavorful, crispy crust. This is not plain fried chicken this has personality.

The Buffalo Sauce
Frank’s RedHot Original sauce mixed with butter creates that iconic coating. This is the sauce that makes everything work.

The Blue Cheese Element
Blue cheese crumbles add that sophisticated tang. Spread some on the bun or crumble directly on the hot chicken.

The Celery Slaw
Thinly sliced celery mixed with a splash of ranch dressing creates a cool, crispy slaw. This balances the heat perfectly.

The Bun Base
Brioche buns are ideal soft, buttery, and sturdy enough to hold the chicken without falling apart. Toast them lightly for extra texture.

How to Make It: Twenty Minute Timeline

This sandwich comes together quickly and easily.

Step 1: Prepare the Chicken
Place chicken breasts on a cutting board. Using a meat mallet or rolling pin, pound them to an even 1/2-inch thickness.

Step 2: Make the Breading
In a shallow bowl, combine all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.

Step 3: Season and Coat
Season each piece of chicken with salt and pepper. Dredge both sides in the flour mixture, shaking off excess.

Step 4: Heat the Oil
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Test the temperature by dropping a small piece of breading into the oil it should sizzle immediately.

Step 5: Fry the Chicken
Carefully place each piece of chicken in the hot oil. Fry for 5-6 minutes on the first side until golden brown. Flip and cook the other side for 5-6 minutes until cooked through and golden.

Step 6: Make the Buffalo Sauce
While chicken cooks, combine Frank’s RedHot sauce and melted butter in a small bowl.

Step 7: Toss in Sauce
Remove cooked chicken from the oil and place on paper towels to drain. Transfer to a bowl and toss with the buffalo sauce until each piece is coated.

Step 8: Prepare the Slaw
Thinly slice celery and mix with a splash of ranch dressing. Season with salt and pepper.

Step 9: Toast the Buns
Lightly butter and toast the brioche buns in the same skillet over medium heat, about 1-2 minutes per side until lightly golden.

Step 10: Assemble
Place a piece of buffalo chicken on the bottom bun. Top with celery slaw and blue cheese crumbles. Add the top bun. Serve immediately with ranch dressing and extra buffalo sauce on the side.

Easy Ways to Customize Your Sandwich

This base recipe is incredibly flexible.

Make It Spicier
Use extra-hot Frank’s RedHot sauce or add cayenne pepper to the breading.

Make It Milder
Use less hot sauce and add more blue cheese or ranch dressing to cool things down.

Add More Vegetables
Layer in lettuce, tomato, pickles, or jalapeños for extra crunch and freshness.

Make It Extra Cheesy
Add melted cheddar or pepper jack cheese to the hot chicken before assembly.

Add Bacon
Layer crispy bacon on the sandwich for smoky, salty richness.

Go Garlic Parmesan
Skip the hot sauce entirely. Toss chicken in melted butter, garlic, and Parmesan instead.

Try a Different Bun
Use a kaiser roll, hoagie roll, or sourdough for variety.

Party Planning with These Sandwiches

These sandwiches are perfect as a main dish or cut in half as appetizers. Serve them alongside my buffalo chicken casserole for a complete meal spread, or combine with my buffalo chicken quesadillas for variety.

For dipping options, serve with my cottage cheese dip and air fryer cauliflower for a complete buffalo chicken experience.

Pro Tips for Sandwich Perfection

Even Thickness: Pound chicken to uniform thickness so it cooks evenly. Uneven pieces lead to dry and raw spots.
Oil Temperature: Use a thermometer 350°F is ideal. Too cold and it is greasy; too hot and it burns before cooking through.
Do Not Overcrowd: Fry only 2-3 pieces at a time. Overcrowding lowers oil temperature and creates greasy chicken.
Drain on Paper Towels: This removes excess oil, keeping the sandwich crispy, not greasy.
Toss While Hot: Add sauce to the hot chicken immediately after frying. It adheres better and coats more evenly.
Toast the Buns: This prevents them from getting soggy from the sauce and chicken juices.
Assembly Order: Sauce, chicken, slaw, cheese, bread. This order prevents sogginess.
Use Fresh Celery: Crisp, fresh celery makes the best slaw. Store in water for maximum crispness.
Make Sauce Ahead: Combine the sauce ingredients up to 2 hours before cooking.
Storage: Keep leftover fried chicken in the fridge for up to 2 days. Reheat gently in a 350°F oven.

The Sandwich That Changed Everything

This Buffalo Chicken Sandwich is proof that restaurant-quality fast food can be made at home in 20 minutes. Crispy, juicy, saucy, and loaded with bold flavor it tastes like indulgence and satisfaction in every bite.

Whether you are making lunch for one or feeding a crowd, this sandwich delivers. Make it once, and you will make it again and again.

Buffalo Chicken Sandwich | Crispy Fried Chicken Sandwich (Better than Popeyes!)

Author: danyrecipes
Total Time: 25 mins
Yield: 4 Sandwiches

Print Recipe

Description

Crispy fried buffalo chicken sandwich that tastes better than any fast-food version! Juicy chicken, bold buffalo sauce, blue cheese, and celery slaw. Ready in 20 minutes.

Ingredients

4 boneless, skinless chicken breasts (or 8 chicken thighs)
1 cup all-purpose flour
2 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Oil for frying (vegetable or canola)
3/4 cup Frank’s RedHot Original Sauce
4 tbsp butter, melted
4 brioche buns
1/2 cup blue cheese crumbles
2 cups thinly sliced celery
1/4 cup ranch dressing
Extra ranch dressing for serving
Extra buffalo sauce for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare Chicken: Place chicken breasts on a cutting board. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness.
Make Breading: In a shallow bowl, combine all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Coat Chicken: Season each piece with salt and pepper. Dredge both sides in the flour mixture, shaking off excess.
Heat Oil: Heat about 1/2 inch of oil in a large skillet over medium-high heat to 350°F. Test by dropping a small piece of breading into the oil it should sizzle immediately.
Fry Chicken: Carefully place 2-3 pieces of chicken in the hot oil. Fry for 5-6 minutes on the first side until golden brown. Flip and cook the other side for 5-6 minutes until cooked through and golden.
Make Buffalo Sauce: While chicken cooks, combine Frank’s RedHot sauce and melted butter in a small bowl.
Toss in Sauce: Remove cooked chicken and drain on paper towels. Transfer to a bowl and toss with buffalo sauce until coated.
Prepare Slaw: Thinly slice celery and mix with ranch dressing. Season with salt and pepper.
Toast Buns: Lightly butter and toast brioche buns in the same skillet over medium heat, about 1-2 minutes per side until lightly golden.
Assemble: Place a piece of buffalo chicken on the bottom bun. Top with celery slaw and blue cheese crumbles. Add the top bun. Serve immediately with ranch dressing and extra buffalo sauce on the side.