These buffalo chicken sandwiches are crunchy, juicy, hot, spicy and absolutely loaded with flavour!
If you want the ultimate buffalo chicken sandwich, you’re in the right place. Tender, flattened chicken breasts are marinated in buttermilk and buffalo sauce, coated in a seasoned flour batter, deep fried until golden and crunchy, then glazed and piled into a toasted bun with classic toppings. Read on for technique, tips and a full recipe so you can make them at home.
Buffalo Chicken Breast Sandwich
Today we use chicken breast for a classic buffalo sandwich, though boneless, skinless thighs will also work. Use boneless, skinless pieces so the marinade and batter adhere properly and the chicken cooks evenly.
Pounding the chicken
Pounding the breasts evens their thickness and tenderizes the meat. This ensures quick, consistent cooking and helps the chicken remain juicy inside while getting crispy outside. A rolling pin, mallet, heavy pan or similar will do the job—just protect the meat with cling film before you pound.
Process shots: lay chicken on chopping board (photo 1), lay over cling film (photo 2), pound until even thickness (photo 3), remove cling film (photo 4).
Buttermilk Chicken Sandwich
Marinating in buttermilk gives the chicken tenderness and helps the batter cling. For a simple marinade you need buttermilk, buffalo sauce, salt and white pepper. Even a short marinate helps — aim for at least 4 hours or overnight for best results; if you’re short on time, 30 minutes is still beneficial.
- Buttermilk – Slightly acidic, it tenderizes and helps the batter stick.
- Buffalo Sauce – Provides the first layer of spicy flavour.
- Salt – Seasoning early improves the overall taste.
- White Pepper – Adds a subtle heat without the black flecks.
Buttermilk substitute
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice. Let it sit for about 10 minutes until it thickens slightly.
Process shots: pour buttermilk into mixing bowl (photo 1), add buffalo sauce, salt & pepper (photo 2), stir to combine (photo 3), add chicken (photo 4), stir to combine (photo 5), cover and marinate (photo 6).
Buffalo Fried Chicken
There are two main stages to make the fried chicken: breading and frying.
- Breading
- Frying
Breading
Dredge the marinated chicken in a well-seasoned flour mixture to build a crunchy, flaky crust. Work the coating into every crevice for maximum texture.
Frying
For the best contrast of crunch and juiciness, deep frying is preferred. Fry pieces one or two at a time to maintain oil temperature and prevent them sticking together. Aim for an oil temperature around 180°C (356°F) and fry until the crust is deep golden and the internal temperature reaches 75°C (165°F).
Process shots: add flour to shallow dish (photo 1), add seasoning (photo 2), stir then coat chicken (photo 3), add to hot oil and deep fry (photo 4), remove and drain oil (photo 5), place on wire rack (photo 6).
Buffalo Chicken Glaze
Coating the fried chicken with an emulsified buffalo glaze gives you the best balance of sticky heat without soggy crust. For the glaze you’ll combine leftover frying oil, buffalo sauce, honey and smoked paprika. Emulsifying with oil tames the heat and helps the glaze cling to the crust instead of making it soggy.
- Leftover Oil – A small amount of the hot frying oil carries flavour into the glaze.
- Buffalo Sauce – Adds brightness and spice.
- Honey – Balances heat and helps the glaze become sticky.
- Smoked Paprika – Adds depth and a subtle smoky note.
Process shots: add oil, buffalo sauce, smoked paprika and honey to mixing bowl (photo 1), whisk to emulsify (photo 2), brush on chicken (photo 3), flip and brush again (photo 4).
Buffalo Chicken Sandwich
This sandwich welcomes generous toppings. Toast the buns briefly on a hot griddle or pan for a light char and structure to hold the fillings.
Buffalo Chicken Sandwich Toppings
- Lettuce
- Tomato
- Red Onion
- Bacon
- Blue Cheese Sauce (homemade option provided in notes)
Serving a Buffalo Chicken Sandwich
These are hearty sandwiches that stand on their own. If you want sides, classic pairings include coleslaw, potato salad, sweet potato wedges, halloumi fries or nachos.
What to serve with a buffalo chicken sandwich?
- Coleslaw
- Potato Salad
- Sweet Potato Wedges
- Halloumi Fries
- Spicy Wedges
- Nachos
Ready for the full recipe? Here it is.
How to make a Buffalo Chicken Sandwich (Full Recipe & Video)
Flamin’ Hot Buffalo Chicken Sandwich
Equipment
- Cling film & rolling pin (for pounding chicken)
- Large deep pot or pan & tongs (for deep frying)
- Large mixing bowl & cling film (for marinade)
- Large shallow bowl or curved tray (for dredging)
- Small mixing bowl & whisk (for glaze)
- Sharp knife & chopping board
- Cooling rack & paper towels
- Kitchen thermometer
Ingredients
Chicken Marinade
- 4 small boneless, skinless chicken breasts (approx 150g each)
- 1 cup / 250ml buttermilk
- 1/4 cup / 60ml buffalo sauce
- 1 tsp salt
- 1/2 tsp white pepper
- Vegetable oil for deep frying
Batter
- 1 3/4 cups / 250g plain / all-purpose flour
- 2 tsp paprika
- 1.5 tsp cayenne pepper
- 1 tsp each: onion powder, garlic powder, salt, baking powder
- 1/4 tsp black pepper
Glaze
- 1/2 cup / 120ml leftover oil from deep frying
- 1/2 cup / 120ml buffalo sauce
- 1 tbsp honey
- 1 tsp smoked paprika
Sandwich
- 4 large burger buns, toasted
- 12 rashers of bacon, cooked to preference
- 8 tbsp blue cheese sauce
- 4 large lettuce leaves
- 2 large tomatoes, 2 slices per sandwich
- 1 large red onion, sliced into rings
Instructions
- Pound Chicken: Place a chicken breast on a board, cover with cling film and pound to an even thickness (about 1/2″). Trim any stray pieces for a neat shape. Repeat for all breasts.
- Marinate: Mix buttermilk, buffalo sauce, salt and white pepper in a bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight. Remove from fridge 30 minutes before frying to come closer to room temperature.
- Dredge: In a shallow dish combine flour, paprika, cayenne, onion & garlic powder, baking powder, salt and black pepper. Dredge each breast, pressing flour into all nooks to form a flaky crust. Set aside.
- Fry: Heat oil to 180°C/356°F in a deep pot. Fry chicken in batches, 1-2 pieces at a time, maintaining oil temperature (it may drop to ~165°C/300°F while frying). Cook about 4 minutes per side depending on thickness until deep golden and crisp and internal temp reaches 75°C/165°F. Drain on a wire rack set over paper towels.
- Glaze: Scoop 1/2 cup of warm frying oil into a small bowl, add buffalo sauce, honey and smoked paprika. Whisk to emulsify into a glaze and brush both sides of the hot chicken.
- Assemble: Toast buns. Spread blue cheese sauce on the bottom bun, add lettuce, tomato, onion, glazed fried chicken, bacon, more blue cheese sauce, then the top bun. Serve immediately.
Quick Demo
Notes
If you’re after another buffalo chicken variation, try a buffalo chicken grilled cheese or buffalo chicken meatball sub.
For more similar sandwiches check out these ideas:
Fried Chicken Sandwiches
- Spicy Chicken Sandwich
- Classic Fried Chicken Sandwich
- Popcorn Chicken Sandwich
- Parmesan Chicken Sandwich (shallow fried)
- Chicken Katsu Sandwich (shallow fried)
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