Buffalo Chicken Sandwich

By
MacKenzie Smith
MacKenzie Smith
Recipe developer, food stylist, author, and teacher with a passion for sandwiches. She's behind the popular blog Grilled Cheese Social.
Learn about The Spruce Eats' Editorial Process
Updated on 12/19/22
Buffalo Chicken Sandwich

The Spruce / Abbey Littlejohn

Prep: 48 hrs
Cook: 15 mins
Total: 48 hrs 15 mins
Serving: 1 Sandwich
Yield: 2 Sandwiches
Nutrition Facts (per serving)
2421 Calories
107g Fat
235g Carbs
124g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 2421
% Daily Value*
Total Fat 107g 137%
Saturated Fat 40g 201%
Cholesterol 360mg 120%
Sodium 5048mg 219%
Total Carbohydrate 235g 85%
Dietary Fiber 11g 40%
Total Sugars 33g
Protein 124g
Vitamin C 60mg 301%
Calcium 822mg 63%
Iron 17mg 93%
Potassium 2108mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

To us, a buffalo chicken sandwich is totally one of those seasonal foods that we always think about during football season. We love how it's rich and creamy, but also spicy and crispy at the same time. It's literally the perfect game day snack!

For our go-to version, we craft a sandwich that's made with crispy buffalo fried chicken smothered in ranch dressing and blue cheese, topped with carrots and arugula, and tucked in between a crisp and buttery toasted potato bun. 

Ingredients

  • 2 medium chicken breasts

  • 1 1/2 cups buttermilk

  • 1 tablespoon vegetable or peanut oil

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon paprika

  • 5 tablespoons Frank's hot sauce, divided

  • 4 tablespoons (1/4 cup) unsalted butter

  • 1/4 cup ranch dressing

  • 1/2 tablespoon blue cheese

  • 2/3 cup arugula

  • 2 potato buns

Steps to Make It

  1. Gather the ingredients.

    Buffalo Chicken Sandwich ingredients

    The Spruce / Abbey Littlejohn

  2. Begin by brining the chicken. Mix the buttermilk and 1 tablespoon of the Frank's hot sauce in a ziplock bag. Add the chicken and refrigerate up to 2 days. 

    chicken in a ziplock back with buttermilk and hot sauce

    The Spruce / Abbey Littlejohn

  3. When ready to cook heat peanut or vegetable oil to 360 F. Meanwhile, in a shallow dish, mix flour, salt, and paprika together.

    in a shallow dish, mix flour, salt, and paprika together

    The Spruce / Abbey Littlejohn

  4. Remove the chicken from the buttermilk mixture and let excess liquid fall off. Dip the chicken in the flour mixture, then back in the buttermilk, then back in the flour.

    Dip the chicken in the flour mixture, then back in the buttermilk, then back in the flour

    The Spruce / Abbey Littlejohn

  5. Add the chicken to the heated oil and fry until cooked through and golden brown, about five minutes, flipping halfway through. Remove from the heat and set on a paper towel. Sprinkle with a little bit of salt and set aside. 

    chicken in a skillet

    The Spruce / Abbey Littlejohn

  6. To make the buffalo sauce, use a small saucepan. Melt the butter and stir in the reamaining Frank's hot sauce.

    butter and hot sauce in a saucepan

    The Spruce / Abbey Littlejohn

  7. Meanwhile, toast the buns by adding a bit of extra butter to a small frying pan and toast the interior of the bun until it's golden and crispy. Set aside.

    toast bread in a skillet

    The Spruce / Abbey Littlejohn

  8. Smear both sides of the bun with some ranch dressing. Once the chicken has fried, toss it in the buffalo sauce and place it in the sandwich. Top with arugula and crumbled blue cheese. Serve immediately. 

    Buffalo Chicken Sandwich on a plate

    The Spruce / Abbey Littlejohn