Description
How to make crispy buffalo chicken sandwich with tender chicken, tangy buffalo sauce, and cool ranch that delivers perfect game day comfort.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Buffalo Sauce and Assembly
- 1/2 cup hot sauce (like Frank’s RedHot)
- 4 tbsp unsalted butter
- 1 tbsp honey
- 4 brioche hamburger buns
- 1/2 cup ranch dressing
- 1 cup shredded iceberg lettuce
- 2 large tomatoes, sliced
Instructions
- Prep Chicken: Pound chicken breasts to 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper. This ensures even cooking and prevents tough, chewy results.
- Setup Breading: Set up three shallow dishes: flour mixed with garlic powder, onion powder, and paprika; beaten eggs; and panko breadcrumbs. This assembly line makes coating efficient.
- Coat Chicken: Dredge each chicken breast in seasoned flour, then egg wash, then panko. Press gently to help coating stick. Let rest 5 minutes before cooking.
- Cook Chicken: Heat oil to 350°F and fry chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Don’t overcrowd the pan.
- Make Sauce: While chicken cooks, melt butter in small saucepan. Whisk in hot sauce and honey until smooth. Keep warm but don’t let it boil.
- Toss and Toast: Toss hot fried chicken in buffalo sauce until well coated. Toast brioche buns cut-side down in dry skillet until golden and aromatic.
- Assemble Sandwiches: Spread ranch on bottom buns, add lettuce, buffalo chicken, tomato slices, and top bun. Serve immediately while chicken is still crispy and warm.
Notes
- Don’t skip pounding the chicken thin or cooking times will be uneven.
- Store leftover fried chicken in refrigerator up to 3 days, reheat in oven.
- Substitute Greek yogurt for ranch dressing for lighter option.
- Toast buns for better texture and to prevent sogginess.
- Adjust hot sauce amount based on your heat tolerance preference.
- Let breaded chicken rest before frying for better coating adhesion.
Allergy Information: Gluten, Eggs, Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g