I’ve had Buffalo wings on the brain lately. After making some boneless Buffalo ‘wings’ the other day, it occurred to me that the same technique would work great on chicken breasts, resulting in some fantastic Buffalo chicken sandwiches. And as a bonus, they aren’t that messy. Well, a bit maybe.
A Little Heat… But It’s Just Right
These little delights came out moist and tender, with a lightly breaded exterior, just enough heat from the wing sauce, and a little cool-down thanks to some blue cheese salad dressing. They were perfect! Buffalo chicken sandwiches remind me a bit of Nashville hot chicken. But, unlike Nashville hot chicken, they are served up on a bun. Perfect for convenient single-handed devouring!
I love anything Buffalo wing-flavored. Even tacos.
Also try my Cajun fried chicken sandwiches.
Buffalo Chicken Sandwiches
Ingredients
For the chicken
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper or more
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 large egg
- 1 cup whole milk
- 2 chicken breasts boneless, skinless, butterflied and cut in half (resulting in 4 thin pieces of chicken, see note)
- oil for frying
For the sandwiches
- ¼ cup Frank’s RedHot Sauce
- 1 tablespoon butter
- Blue cheese salad dressing
- 4 hamburger buns
- 4 pieces green leaf lettuce
Instructions
- Note: We like our chicken breasts thin, so I butterfly them and then cut them in half. If you don’t want your chicken thin, feel free to use entire breasts instead. You may have to pound them out so they have a consistent thickness. They may also take longer to cook than the time stated below.
For the chicken
- Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
- Whisk together the egg and milk in another pie plate or shallow bowl.
- Working in batches, dip the chicken into the egg mixture, coating well.
- Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
- Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
- Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
- Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
- Heat oil in a deep-fryer or Dutch oven to 375 F.
- Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
For the sandwiches
- Meanwhile, melt the butter in a small saucepan. Whisk in the wing sauce.
- Dip chicken into wing sauce, coating both sides. Shake off excess.
- Place chicken on buns. Top with lettuce and blue cheese dressing.
Nutrition
Nutritional values are approximate.
