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

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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.

Notes

Even Thickness: Pound chicken to uniform thickness so it cooks evenly and quickly.

Oil Temperature: Use a thermometer 350°F is ideal for crispy, not greasy, chicken.

Do Not Overcrowd: Fry only 2-3 pieces at a time to maintain oil temperature.

Drain Thoroughly: Paper towels remove excess oil, keeping the sandwich crispy.

Toss While Hot: Add sauce to hot chicken immediately for better adhesion.

Toast the Buns: Prevents them from getting soggy.

Fresh Celery: Store in water for maximum crispness in the slaw.

Storage: Keep leftover fried chicken in fridge for up to 2 days. Reheat gently at 350°F.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Course, Lunch, Dinner
Method: Pan Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 580
Sugar: 2g
Sodium: 920mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 42g
Cholesterol: 95mg