To me, a buffalo chicken sandwich is totally one of those seasonal foods that I only really think about during football season. I love how it's rich and creamy but also spicy and crispy. It's literally the perfect game day snack!
For my go-to version I stick with this sandwich that's made with crispy buffalo fried chicken smothered in ranch and blue cheese, topped with carrots and arugula, and tucked in between a crisp and buttery toasted potato bun.
- 1 chicken breast
- 1 cup buttermilk
- peanut oil for frying
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp paprika
- 3 tbsp frank's hot sauce
- 2 tbsp butter
- 2 tbsp ranch
- 1/2 tbsp blue cheese
- 1/3 cup arugula
- 2 tbsp carrot chips
Begin by brining the chicken. Mix the buttermilk and 1 Tablespoon Frank's hot sauce in a ziplock bag. Add the chicken and refrigerate up to 2 days.
Once the chicken has soaked in the buttermilk, heat your oil to 360 F.
Meanwhile, in a shallow dish, mix flour, salt, and paprika together.
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.
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.
To make the buffalo sauce - In a small sauce pan, melt butter and stir in 2 tablespoons of Frank's hot sauce.
Meanwhile, add butter to a small frying pan and toast the interior of the bun until it's golden and crispy. Set Aside.
Smear both sides of the bun with some ranch. Once the chicken has fried, toss it in the buffalo sauce and place it in the sandwich. Top with carrot chips, arugula, and crumbled blue cheese. Serve immediately.