Crispy Buffalo Chicken Sandwich
Time
- Prep: 35 min
- Cook: 10 min
- Total: 45 min (20 min inactive)
Servings: 2
Serving: 1 sandwich (360 g / ~12.5 oz)
Ingredients
Chicken
- Chicken: 450 g (2 breasts) — boneless, skinless; butterflied or pounded into ½-inch cutlets
- Kosher salt: 1 tsp — for salting both sides
- Black pepper: to taste
Wet Mix
- Eggs: 1 large
- Mayonnaise: 2 Tbsp
- Hot sauce: 1 Tbsp
- Water: 1 Tbsp — or buttermilk
Crispy Coating
- All-purpose flour: ½ cup
- Cornstarch: ¼ cup
- Panko breadcrumbs: 1 cup — toast first for extra crunch
- Kosher salt: 1 tsp
- Paprika: 1 tsp
- Garlic powder: ½ tsp
- Cayenne pepper: ½ tsp
- Black pepper: to taste
Buffalo Sauce
- Hot sauce: ⅓ cup
- Unsalted butter: 2 Tbsp — melted
- Honey: 1 tsp — optional
Frying
- Neutral oil: 2 Tbsp — estimated absorbed; use ⅓-½ cup in the skillet
Sandwiches
- Sandwich rolls: 2 rolls — potato or brioche buns preferred; toasted
- Ranch dressing: 2 Tbsp — or blue cheese dressing
- Pickles: ¼ cup
Fast Slaw
- Cabbage: 2 cups — shredded
- Mayonnaise: 1 Tbsp
- Red wine vinegar: 1 tsp — or lemon juice
- Kosher salt: ¼ tsp
- Black pepper: to taste
Instructions
1. Prep and salt the chicken
- Butterfly or pound 450 g (2 breasts) chicken into thin cutlets about 1/2 inch thick.
- Season both sides with 1 tsp kosher salt and black pepper.
- Let sit 15-30 minutes while you prep the coating and slaw.
2. Make the slaw
- Toss 2 cups cabbage with 1 Tbsp mayonnaise, 1 tsp red wine vinegar, ¼ tsp kosher salt, and black pepper.
- Let sit 10 minutes, then taste and adjust with more vinegar or salt if needed.
3. Mix the dredges
- Whisk together 1 large egg, 2 Tbsp mayonnaise, 1 Tbsp hot sauce, and 1 Tbsp water until smooth.
- Optional but recommended: toast 1 cup panko breadcrumbs in a dry skillet 2-3 minutes until lightly golden, then cool briefly.
- In a wide dish, combine:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- panko breadcrumbs
- 1 tsp kosher salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- black pepper
4. Bread the chicken
- Dip each cutlet into the wet mix, letting excess drip off.
- Press firmly into the crispy coating on both sides so the crumbs adhere.
- Rest the breaded cutlets 5-10 minutes before frying.
5. Fry
- Add 1/3-1/2 cup neutral oil to a 10-12 inch skillet and heat over medium to medium-high until the oil shimmers and gently bubbles around a breadcrumb.
- Fry the chicken 4 minutes on the first side, then 3-4 minutes on the second side, flipping once.
- Cook until the center reaches 165°F / 74°C.
- Transfer to a wire rack or paper towel briefly.
6. Sauce and assemble
- Warm ⅓ cup hot sauce, 2 Tbsp unsalted butter, and 1 tsp honey until smooth.
- Brush the buffalo sauce lightly onto the fried chicken. Avoid fully soaking it unless you want a softer crust.
- Build each toasted bun with 2 Tbsp ranch dressing, ¼ cup pickles, buffalo chicken, and fast slaw.
Notes / Make-ahead / Variations
- Crunch: Toasting the panko first gives better color and texture with shallow frying.
- Sauce level: Brush for crunch, toss for full buffalo coverage and a softer crust.
- Heat: Reduce or omit the cayenne pepper for a milder sandwich.
- Greens: Use crisp lettuce instead of slaw when you want a faster build.
Storage & reheating
- Store fried chicken, buffalo sauce, slaw, and buns separately.
- Refrigerate cooked chicken up to 3 days.
- Reheat chicken on a wire rack at 375°F / 190°C until hot and crisp, about 8-10 minutes. Brush with warm buffalo sauce after reheating.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 sandwich or 360 g / ~12.5 oz) |
|---|---|---|
| Calories | 3098 | 1549 |
| Protein | 163.8 g | 81.9 g |
| Fat | 169.8 g | 84.9 g |
| Carbs | 217.8 g | 108.9 g |
| Fiber | 13 g | 6.5 g |
| Sugars | 20.6 g | 10.3 g |
| Sodium | 7490 mg | 3745 mg |