I created my buffalo chicken sandwich recipe to rival my husband’s favorite takeout sandwich, and it won by a mile! My version features fried chicken with a crunchy outside and juicy inside that feels restaurant-worthy.
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My Favorite Crispy Buffalo Chicken Sandwich Recipe
My husband Ben orders a buffalo chicken sandwich almost every time we go out to eat. He’s so predictable that it became a running joke where he started ranking the buffalo chicken sandwiches from different restaurants.
I’ve made versions of this sandwich over the years, sometimes on the grill, sometimes in the air fryer, sometimes with leftover rotisserie chicken when I was short on time. But I wanted this recipe to be my perfect buffalo chicken sandwich recipe that could beat any restaurant.
It took some experimenting, but when I finally felt confident in my recipe, I put it to the “Ben test.” I told him I’d picked up a buffalo sandwich for him from a new spot in town and asked him to tell me where it fit in the rankings.
All it took was one bite: Ben said it was hands-down the best buffalo crispy chicken sandwich he’d ever tried and that he had to know where I got it. He was over the moon when I told him it was actually my recipe!
For more buffalo chicken recipes, be sure to check out my buffalo chicken wrap, buffalo chicken dip, buffalo chicken taquitos, and buffalo chicken mac and cheese!
Buffalo Ranch CHicken Sandwich Ingredients
- Chicken breasts – I slice boneless, skinless breasts in half so they fry evenly and stay juicy without being too thick.
- Buttermilk – This tenderizes the chicken and helps the seasoning and breading stick better.
- Hot sauce – I use something with medium heat in the marinade to build flavor without being too spicy.
- Seasonings – Smoked paprika, garlic powder, onion powder, salt, and black pepper season both the chicken marinade and the flour so every layer has flavor.
- All-purpose flour – This creates the crispy coating that makes the sandwich feel restaurant-style.
- Buffalo sauce – This is the backbone of the sandwich flavor and brings that classic tang. I use store-bought or make my own.
- Butter – I melt this into the buffalo sauce to round out the heat and add richness.
- Honey – Just a little helps balance the spice and gives the sauce a glossy finish.
- Shredded cabbage and carrot mix – This is the base of my coleslaw. I love how it adds crunch and freshness to balance the fried chicken.
- Ranch dressing – I use this for the slaw to cool things down and tie everything together.
- Lime juice – A splash brightens the slaw and keeps the whole sandwich from feeling heavy.
- Sandwich buns – I like to use a brioche bun because it holds up well and adds flavor.
- Vegetable oil – I use this for frying since it handles heat well without overpowering the food.
How to Make a Buffalo Chicken Sandwich
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cut each chicken breast in half horizontally to create 4 thin, even pieces.
STEP TWO: In a medium bowl, whisk together buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and turn to coat completely, then cover and refrigerate for 30 minutes.
STEP THREE: In a medium bowl, whisk together ranch, lime juice, salt, and pepper.
STEP FOUR: Add the cabbage and carrot mix, then toss until they are evenly coated. Cover and refrigerate until it’s time to serve.
STEP FIVE: In a large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
STEP SIX: Remove the chicken from the marinade, allowing excess to drip off, and then dredge each chicken piece thoroughly in the flour mixture, pressing lightly so the breading sticks.
STEP SEVEN: Pour enough oil into a large skillet to reach about 1-3 inches deep. Heat the oil over medium heat until it reaches 350–375 degrees F or until a pinch of flour sizzles immediately when dropped in.
STEP EIGHT: Carefully add the chicken pieces to the skillet and fry for 6–7 minutes, turning once halfway through, until they are golden brown and reach an internal temperature of 165 degrees F.
STEP NINE: Transfer the chicken to a paper towel-lined plate to drain excess oil.
STEP TEN: In a small pan, melt the butter over low heat. Stir in the buffalo sauce and honey until smooth.
STEP ELEVEN: Place one chicken piece on the bottom half of each toasted bun, then spoon the buffalo-honey sauce evenly onto each fried chicken piece.
STEP TWELVE: Top each chicken piece with a generous scoop of coleslaw, add the top half of the bun, and serve immediately and enjoy!
Tips for the Best Buffalo Sandwich
- For extra juicy chicken, I always let the chicken breasts marinate for the full 30 minutes. The marinade adds flavor but also tenderizes the chicken.
- To keep the coating crispy, I let any excess marinade drip off before dredging the chicken in the flour mixture.
- When frying, I watch the oil temperature closely. Oil that’s too hot can burn the breading before the chicken finishes cooking.
- I always lightly toast the buns to help prevent them from getting soggy when I add my buffalo-honey sauce and coleslaw.
- For even browning, I avoid overcrowding the pan and fry the chicken in batches when needed.
Fried Buffalo Chicken Sandwich Variations and Substitutions
- For an even richer flavor, I sometimes use boneless chicken thighs instead of breasts. The juiciness is unmatched!
- If I don’t have buttermilk on hand, I’ll use plain yogurt thinned with a little bit of milk or water for the marinade.
- When I don’t want to measure out all the seasonings, I love swapping out the spice mixture for Cajun or Slap Ya Mama seasoning.
- If I don’t want to fry the chicken on the stove, I’ll preheat my air fryer to 400 degrees F and cook the chicken for 12-15 minutes, flipping once halfway, until the internal temperature reaches 165 degrees F.
- For anyone that doesn’t like spicy food, I toss the chicken in barbecue sauce or leave it plain with ranch on the bun. My kids love the plain ranch version!
- If I’m in a super pinch for time, I sometimes just use frozen chicken tenders for the chicken instead of pan frying up my own. The flavors and juiciness isn’t the same, but it’s still great.
What to Serve with this Buffalo Chicken Sandwich Recipe
I love serving my buffalo ranch chicken sandwich with hearty classic sides like air fryer French fries, mac and cheese with cream cheese, or creamy Instant Pot potato salad.If I want some lighter sides, I’ll whip up my broccoli salad, air fryer zucchini chips, or extra coleslaw!
Buffalo Chicken Sandwich FAQs
How spicy is my buffalo ranch chicken sandwich?
This buffalo sandwich has a medium heat level that most people can handle comfortably. I keep it balanced with butter, honey, and ranch so the spice never overwhelms the flavor.
How should I store leftovers?
I store leftover fried chicken in an airtight container in the fridge for up to four days after letting it cool completely. I keep the slaw and sauce separate so everything stays fresh, then reheat the chicken in the oven or air fryer at 375 degrees F before assembling the sandwiches.
More Easy Sandwich Recipes
- Pulled pork sandwich
- Tri tip sandwich
- Pork chop sandwich
- Turkey avocado sandwich
- Steak sandwich
- Turkey sliders
Crispy Buffalo Chicken Sandwich
Ingredients
For the Chicken
- 2 chicken breasts skinless and boneless
- 1½ cups buttermilk
- 2 tablespoons hot sauce medium heat
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Breading
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Buffalo Sauce
- ½ cup buffalo sauce
- 2 tablespoons butter
- 1 tablespoon honey
For the Coleslaw
- 3 cups coleslaw mix
- ½ cup ranch
- 1 tablespoon lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To make the sandwiches
- 4 sandwich buns toasted (optional)
- Vegetable oil for frying
Instructions
- Cut each chicken breast in half horizontally to create 4 thin, even pieces. In a medium bowl, whisk together buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and turn to coat completely. Cover and refrigerate for 30 minutes.
- Make the coleslaw: In a medium bowl, whisk together ranch, lime juice, salt, and pepper. Add the cabbage and carrot mix and toss them until they are evenly coated. Cover and refrigerate them until you are ready to serve.
- In a large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Remove the chicken from the marinade, allowing excess to drip off. Dredge each chicken piece thoroughly in the flour mixture, pressing lightly so the breading sticks.
- Pour enough oil into a large skillet to reach about 1-3 inches deep. Heat the oil over medium heat until it reaches 350–375°F (or until a pinch of flour sizzles immediately when dropped in). Carefully add the chicken pieces and fry for 6–7 minutes, turning once halfway through, until they are golden brown and reach an internal temperature of 165°F. Transfer the chicken to a paper towel-lined plate to drain excess oil.
- Make the buffalo sauce: In a small pan, melt the butter over low heat. Stir in the buffalo sauce and honey until smooth.
- Place one sauced chicken piece on the bottom half of each toasted bun. Spoon the sauce evenly onto each fried chicken piece or gently toss the chicken in the sauce to coat. Top it with a generous scoop of coleslaw. Add the top half of the bun.
Notes
- If in a super pinch for time, use frozen chicken tenders for the chicken instead of pan frying up your own. The flavors and juiciness isn’t the same, but it’s still great.
- For extra juicy chicken, let the chicken breasts marinate for the full 30 minutes.
- To keep the coating crispy, let any excess marinade drip off before dredging the chicken in the flour mixture.
- When frying, watch the oil temperature closely. Oil that’s too hot can burn the breading before the chicken finishes cooking.
- Lightly toast the buns to help prevent them from getting soggy when adding the buffalo-honey sauce and coleslaw.
- For even browning, avoid overcrowding the pan and fry the chicken in batches when needed.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
