Fried Buffalo Chicken Sandwiches

These sandwiches are absolutely delicious! And what a fabulous quick method to fry up some chicken filets. They work beautifully for a sandwich, or just serve them up alongside some mashed potatoes and gravy! 

In addition to tender, juicy, golden brown fried chicken - you get a fabulous kick from the buffalo sauce added to the sandwich at the end. It's just delicious. I'm a pretty big spice wimp, but I love the kick from Frank's Red Hot, and put a decent sized "dash" on my sandwich.

The Ranch dressing cools it down just a little, and it's stacked high with lettuce and a fresh juicy tomato. Plus pickles, because I feel like pickles are quintessential for fried chicken sandwiches. 

I hope you get a chance to make and enjoy these soon!

Fried Buffalo Chicken Sandwiches

1 1/2 - 2 lbs chicken breasts (2 large), sliced horizontally for about 4 thin filets
2/3 cup buttermilk
1 TBS buffalo sauce
1/2 TBS garlic powder
1 cup all-purpose flour
1 tsp chicken seasoning
1/4 tsp black pepper

To serve: buns, lettuce, sliced tomatoes, pickle slices, Ranch dressing, and additional buffalo sauce

  1. Place chicken filets with the buttermilk, garlic powder, and buffalo sauce in a ziploc bag or resealable container. Shake to blend and evenly coat the chicken. Refrigerate at least a couple hours, up to overnight.
  2. Prepare the breading: place the flour, chicken seasoning, and black pepper in a shallow dish, like a pie plate. Blend with a fork or whisk, then evenly coat each side of the chicken filets in the breading mixture until very well coated.
  3. Meanwhile, in a large skillet, heat enough olive oil to thickly coat the bottom of the skillet and heat over medium-high heat. Adjust the temperature during frying as needed, oil should be hot enough to sizzle, but not so hot that it is smoking or burning the chicken.
  4. Place 2 chicken breasts (or whatever will comfortably fit in the skillet without over crowding) at a time in the hot oil, frying about 2-3 minutes per side, until crispy and golden brown. Drain on paper towels. Then place filets on a baking sheet and finish them in a 350 degree oven (if needed) until internal temperature reaches 165 degrees.
  5. Once chicken is fully cooked through, assemble by cutting the chicken in half (if needed, depending on your bun size), and placing a breaded chicken filet on the bottom half of the bun. Add a little bit of buffalo sauce, to taste. Top with pickles, lettuce, and tomato. Add about 1/2 - 1 TBS ranch dressing to the inside of the top bun. Place the top bun on the sandwich, and enjoy! 
Recipe adapted from Laura in the Kitchen


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