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Crispy Buffalo chicken burger cut in half on a white plate with melted cheese, red onion, and fresh lettuce
Tarek Rakhiess

Buffalo Chicken Sandwich: Crispy Fried Chicken with Spicy Buffalo Sauce

A bold, crispy Buffalo chicken sandwich made with tender buttermilk‑marinated chicken, a crunchy cornstarch dredge, and a buttery hot sauce coating. Juicy inside, shatteringly crisp outside — a true restaurant‑quality sandwich at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken:
  • 2 large boneless skinless chicken breasts halved and pounded to 3/4 inch
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable or canola oil for frying
  • Sauce:
  • 1/2 cup Frank's RedHot original sauce
  • 3 tbsp unsalted butter melted
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • Assembly:
  • 4 brioche buns toasted
  • Dill pickle slices
  • Shredded lettuce or coleslaw
  • Ranch or blue cheese dressing

Equipment

  • Heavy skillet or Dutch oven
  • digital meat thermometer
  • Wire rack
  • Mixing bowls
  • Tongs
  • shallow dredging bowl

Method
 

  1. Mix buttermilk and spices. Add chicken. Marinate minimum 1 hour, refrigerated.
  2. Whisk flour and cornstarch in a shallow bowl.
  3. Remove chicken from marinade, press firmly into dredge on all sides. Rest on wire rack 10 minutes.
  4. Heat oil to 350°F. Fry each piece 4 to 5 minutes per side until golden and internal temp reads 165°F.
  5. Whisk hot sauce, melted butter, honey, and garlic powder together. Warm briefly. Toss hot chicken in sauce immediately.
  6. Toast buns. Spread dressing on bottom. Layer chicken, pickles, lettuce. Serve right away

Notes

 
  • Cornstarch is essential. Don't substitute it out.
  • Rest the breaded chicken before frying or the crust separates in the oil.
  • Wire rack only after frying. Paper towels kill the crunch.
  • Sauce the chicken right before serving, not ahead of time.
  • Frank's RedHot is traditional but any vinegar-based cayenne hot sauce works.
  • Adjust heat level by adding or reducing cayenne in both the marinade and the sauce.