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Extra Crispy Fried Buffalo Chicken Sandwich Recipe
Ben Carraoli

Extra Crispy Fried Buffalo Chicken Sandwich Recipe

I just made this extra crispy fried buffalo chicken sandwich, and honestly, I’m still thinking about it. The crunch when I bit into the chicken was unreal, and the buffalo heat hit just right without overpowering everything else. I loved how juicy the chicken stayed inside that golden crust.
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Total Time 4 hours 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 small boneless skinless chicken breasts sliced in half and pounded to ¼-inch thickness – Thin chicken cooks evenly and stays juicy while frying.
  • 2 cups buttermilk – Tenderizes the chicken and adds a slight tang that enhances flavor.
  • Hot sauce buffalo-style – Provides the signature spicy buffalo flavor.
  • 4 tablespoons melted butter plus extra for toasting buns – Balances the heat and helps the sauce cling to the chicken.
  • 4 brioche burger buns – Soft and slightly sweet perfect for spicy fried chicken.
  • Spring mix or crisp lettuce – Adds freshness and crunch to balance the rich chicken.
  • 2 cups all-purpose flour – Forms the base of the crunchy coating.
  • ½ cup potato starch – Creates an extra crispy texture; cornstarch can be used as a substitute.
  • 1 teaspoon dried oregano – Adds mild herbal flavor.
  • 1 teaspoon smoked paprika – Brings warmth and subtle smokiness.
  • 2 teaspoons sea salt – Ensures the chicken is well-seasoned throughout.
  • 1 teaspoon freshly ground black pepper – Adds gentle heat and depth.
  • ½ teaspoon cayenne pepper – Boosts spiciness for classic buffalo heat.
  • 1 teaspoon garlic powder – Enhances savory flavor.
  • 1 teaspoon onion powder – Rounds out the seasoning blend.
  • ¼ cup plus 1 tablespoon sour cream – Creamy base that balances the spicy chicken.
  • 3 tablespoons blue cheese crumbles – Adds bold tangy flavor.
  • 3 cloves fresh garlic minced – Fresh garlic gives stronger, cleaner taste than powdered.
  • 1 tablespoon fresh dill finely chopped – Adds brightness and freshness.
  • 1 tablespoon fresh lemon juice – Cuts through richness with acidity.
  • 1 teaspoon dried chives – Provides mild onion flavor.
  • 1 teaspoon onion powder – Deepens savory notes.
  • ½ teaspoon black pepper – Adds subtle warmth.
  • ¼ teaspoon sea salt – Brings all sauce flavors together.

Method
 

  1. Start by slicing and pounding the chicken until evenly thin. This ensures it cooks evenly and stays tender. Place the chicken in a container and pour the buttermilk over it. Let it marinate in the fridge for several hours or overnight for best results.
  2. In a large bowl, combine the flour, potato starch, and all seasonings. Whisk well so the spices are evenly distributed. Drizzle a few tablespoons of buttermilk into the flour and mix gently to create small clumps, which help form a crunchy crust.
  3. Remove the chicken from the marinade and press it firmly into the breading. Make sure every piece is well coated. Let the breaded chicken rest briefly so the coating sticks better during frying.
  4. Heat oil in a skillet to medium-high heat. Fry the chicken for about 3–4 minutes per side until deep golden and crispy. Transfer to a wire rack to drain while staying crunchy.
  5. Mix melted butter with hot sauce in a bowl. Dip each piece of fried chicken into the buffalo sauce, coating both sides evenly. The sauce should cling nicely without making the crust soggy.
  6. Combine all sauce ingredients in a bowl and stir until smooth. Taste and adjust seasoning if needed. The sauce should be creamy, tangy, and fresh.
  7. Toast the brioche buns with butter until golden. Add lettuce to the bottom bun, place the buffalo chicken on top, and spoon over the blue cheese sauce. Finish with the top bun and serve immediately.

Notes

  • I always let the chicken marinate overnight for maximum tenderness.
  • Using a wire rack instead of paper towels keeps the crust crispy.
  • I toast the buns until deeply golden for better texture.
  • Adding extra fresh dill makes the sauce taste brighter.