Name: Epic Buffalo Chicken Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 2 small boneless skinless chicken breasts, halved and pounded to ¼″ thickness; 2 cups buttermilk; ¼ cup hot sauce (e.g., Frank’s Red Hot); 2 cups all-purpose flour; ½ cup potato starch (or cornstarch as substitute); 1 tsp dried oregano; 1 tsp smoked paprika; 2 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp cayenne pepper; 4 tbsp melted butter; ¼ cup hot sauce (for coating); ¼ cup sour cream; 3 tbsp blue cheese crumbles; 1 tbsp fresh dill, chopped; 3 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp dried chives; 1 tsp onion powder; ½ tsp black pepper; ¼ tsp sea salt; 4 brioche burger buns; Butter for toasting buns; Spring mix or lettuce

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A bold, crunchy, and savoury masterpiece, this Epic Buffalo Chicken Sandwich brings together marinated crispy chicken, a buttery buffalo sauce, creamy blue cheese dressing, and fresh greens—all tucked into a golden brioche bun. It’s everything I crave in a spicy, comforting, handheld meal.

Epic Buffalo Chicken Sandwich

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 small boneless skinless chicken breasts, halved and pounded to ¼″ thickness

2 cups buttermilk

¼ cup hot sauce (e.g., Frank’s Red Hot)

2 cups all-purpose flour

½ cup potato starch (or cornstarch as substitute)

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper

4 tablespoon melted butter

¼ cup hot sauce (for coating)

¼ cup sour cream

3 tablespoon blue cheese crumbles

1 tablespoon fresh dill, chopped

3 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon dried chives

1 teaspoon onion powder

½ teaspoon black pepper

¼ teaspoon sea salt

4 brioche burger buns

Butter for toasting buns

Spring mix or lettuce

Directions

Marinate the Chicken:
I mix buttermilk with ¼ cup hot sauce in a resealable bag, then add the chicken, making sure each piece is fully submerged. I let it marinate in the fridge for at least 4 hours—overnight is even better for maximum flavor.

Prepare the Blue Cheese Sauce:
In a bowl, I stir together the sour cream, blue cheese, dill, garlic, lemon juice, chives, onion powder, black pepper, and salt until smooth. I keep this chilled until I’m ready to serve.

Bread the Chicken:
In a bowl, I whisk flour, potato starch, oregano, paprika, salt, pepper, garlic and onion powders, and cayenne. I add a few spoonfuls of buttermilk from the marinade to form little craggy bits in the flour mix—this gives the crust that crispy texture. I dredge each chicken piece well and let them rest for 15 minutes to help the coating stick.

Fry the Chicken:
In a deep skillet, I heat oil to 350°F (175°C). I fry the chicken for about 3–4 minutes per side, until they’re golden and crispy. I drain them on a wire rack to keep the crust crisp.

Coat the Chicken:
I whisk together the melted butter and remaining ¼ cup hot sauce, then dip each fried chicken piece to fully coat it in this buttery buffalo mix.

Assemble the Sandwiches:
I butter and toast the brioche buns until golden. Then I layer spring mix, buffalo chicken, and a generous drizzle of blue cheese dressing. I crown it with the top bun and serve right away while everything’s hot and fresh.

Servings and timing

Servings: 4 sandwiches

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 4 hours 35 minutes (including marination)

Calories: Approximately 520 kcal per sandwich

Variations

No Blue Cheese? I swap in ranch dressing if I prefer something milder.

Extra Heat: I add a pinch of extra cayenne to the flour mix or a splash more hot sauce to the coating.

Grilled Version: Instead of frying, I grill the marinated chicken for a lighter option.

Slaw Swap: Sometimes I replace the greens with a crisp coleslaw for added crunch and tang.

Vegan Twist: I’ve tried using crispy tofu or cauliflower steaks with vegan buffalo sauce and dairy-free dressing—it still satisfies!

Storage/Reheating

If I have leftovers, I store the fried (uncoated) chicken in an airtight container in the fridge for up to 3 days. To reheat, I bake it at 375°F (190°C) for about 10–12 minutes until crisp. I re-toast the buns and assemble fresh with sauce and greens. I avoid storing assembled sandwiches—they go soggy.

FAQs

How spicy is this buffalo chicken sandwich?

It has a noticeable kick, but the blue cheese dressing balances it well. I can adjust the spice level by using less hot sauce or adding more butter to the coating.

Can I make this in an air fryer?

Yes, I cook the breaded chicken in the air fryer at 375°F (190°C) for 12–15 minutes, flipping halfway through. I still dip it in the buffalo sauce after cooking.

What’s a good substitute for blue cheese?

If I’m not a fan of blue cheese, I use ranch dressing, garlic aioli, or even a creamy feta spread.

Can I use chicken thighs instead of breasts?

Absolutely. I like boneless skinless thighs for a juicier bite. I still pound them flat for even cooking and follow the same marinating and frying steps.

How do I keep the chicken crispy after frying?

I always let the fried chicken rest on a wire rack instead of paper towels. That way, air circulates and the crust stays crisp. I also coat it in sauce just before serving.

Conclusion

This Epic Buffalo Chicken Sandwich hits all the right notes: crispy, spicy, creamy, and fresh. It’s the kind of sandwich I make when I want to impress or just treat myself to something seriously delicious. Whether I’m cooking for friends or digging into a solo feast, this recipe always delivers.

Recipe:

Epic Buffalo Chicken Sandwich

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Author: Cheryl
Total Time: 4 hours 35 minutes
Yield: 4 sandwiches
Diet: Halal

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Description

A bold and satisfying sandwich featuring crispy marinated chicken coated in buttery buffalo sauce, balanced with creamy blue cheese dressing and fresh greens on a toasted brioche bun.

Instructions

In a resealable bag, combine 2 cups buttermilk and ¼ cup hot sauce. Add chicken pieces and marinate in the refrigerator for at least 4 hours or overnight.
Prepare the blue cheese dressing by mixing sour cream, blue cheese crumbles, chopped dill, minced garlic, lemon juice, chives, onion powder, black pepper, and sea salt in a bowl. Chill until ready to serve.
In a separate bowl, combine flour, potato starch, oregano, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper. Add a few spoonfuls of buttermilk from the marinade to create craggy bits in the flour mixture.
Dredge each piece of marinated chicken in the flour mixture, pressing to adhere well. Let the coated chicken rest for 15 minutes.
Heat oil in a deep skillet to 350°F (175°C). Fry the chicken pieces for 3–4 minutes per side until golden brown and crispy. Drain on a wire rack.
In a small bowl, whisk together melted butter and remaining ¼ cup hot sauce. Dip each fried chicken piece to coat in the buffalo sauce.
Butter and toast brioche buns in a skillet until golden brown.
Assemble each sandwich by layering spring mix or lettuce, buffalo chicken, and a generous drizzle of blue cheese dressing on the toasted bun. Top with the other half of the bun and serve immediately.