These buffalo chicken sandwiches are crunchy, juicy, hot, spicy and absolutely loaded with flavour!
If you want the ultimate buffalo chicken sandwich, you’re in the right place. Crispy exterior, juicy interior, a punchy buffalo glaze and plenty of sandwich fillings to build the perfect bite. Read on for tips and the full recipe.
Buffalo Chicken Breast Sandwich
Today I’m using chicken breast because it’s the classic choice for this style of sandwich, though boneless skinless thighs work equally well if you prefer. Whichever cut you choose, use boneless, skinless pieces for the best texture and even cooking.
Pounding the chicken
Start by pounding the chicken. This does two things: it evens out thickness so the meat cooks quickly and uniformly, and it helps tenderize the chicken. I usually use a rolling pin, but a meat mallet, heavy pan or other sturdy tool will do the job. Aim for about 1/2″ thickness without tearing the meat.
Quick visual guide: place chicken on board, cover with cling film, pound to even thickness, remove cling film.
Buttermilk Chicken Sandwich
Marinating in buttermilk makes a big difference — it tenderizes and helps the coating stick. For a simple, effective marinade you’ll need:
- Buttermilk – slightly acidic and perfect for tenderising and sticking the batter.
- Buffalo Sauce – adds an initial layer of spicy buffalo flavour.
- Salt – important to season the meat from the start.
- White Pepper – a gentle additional heat.
What can I substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by mixing 1 cup milk with 1 tbsp vinegar or lemon juice. Let it sit for 10 minutes until it thickens slightly and curdles.
How long to marinate?
I recommend at least 4 hours, ideally overnight, but even 30 minutes will improve texture and flavour. Take the chicken out of the fridge about 30 minutes before frying so it comes closer to room temperature.
Quick visual guide: pour buttermilk into bowl, add buffalo sauce and seasoning, combine, add chicken, cover and refrigerate.
Buffalo Fried Chicken
Making the fried chicken has two main stages:
- Breading
- Frying
Breading
Coat the marinated chicken in a well-seasoned flour mixture. Press and rub the flour into the meat to build up lots of small flaky bits — these create the crunchy texture that makes the sandwich.
Frying
For maximum crunch and juiciness, deep frying is preferred. Fry the breasts one or two at a time, keeping the oil temperature steady so the exterior crisps up and the interior cooks through without drying.
Quick visual guide: prepare the seasoned flour, coat chicken thoroughly, deep fry until golden, drain and rest on a wire rack.
Buffalo Chicken Glaze
To add a sticky, flavourful finish, make a glaze rather than just tossing the chicken in plain sauce. Ingredients for the glaze:
- Leftover Oil – a small amount of the frying oil carries flavour and helps emulsify the glaze.
- Buffalo Sauce – builds the spicy buffalo profile.
- Honey – balances heat and adds stickiness.
- Smoked Paprika – deepens the flavour with a smoky note.
Emulsifying buffalo sauce with a little hot oil and honey creates a thick glaze that clings to the crust, rather than a watery sauce that would soften the crisp coating.
Quick visual guide: combine oil, buffalo sauce, smoked paprika and honey; whisk to emulsify; brush on both sides of the chicken.
Buffalo Chicken Sandwich
This sandwich is built to impress — go big with toppings if you like. My favourite assembly:
Buffalo Chicken Sandwich Toppings
- Lettuce
- Tomato
- Red Onion
- Bacon
- Blue Cheese Sauce (homemade option included in the recipe notes)
Toast the buns on a very hot dry griddle or pan until lightly charred. Sesame buns are great here, but any sturdy burger bun will work.
Serving a Buffalo Chicken Sandwich
These are generous sandwiches best served as-is, but they also pair nicely with classic sides such as coleslaw, potato salad, or sweet potato wedges.
What to serve with a buffalo chicken sandwich?
- Coleslaw
- Potato Salad
- Sweet Potato Wedges
- Halloumi Fries
- Spicy Potato Wedges
- Nachos
Now for the complete recipe — the full method and details are below so you can recreate these at home.
How to make a Buffalo Chicken Sandwich (Full Recipe & Video)
Flamin’ Hot Buffalo Chicken Sandwich
Equipment
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Cling Film & Rolling Pin (for pounding chicken)
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Large Deep Pot or Pan & Tongs (for deep frying)
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Large Mixing Bowl & Cling Film (for marinade)
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Large Shallow Bowl or Curved Tray (for dredging)
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Small Mixing Bowl & Whisk (for glaze)
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Sharp Knife & Chopping Board
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Cooling Rack & Paper Towels
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Kitchen Thermometer
Ingredients
Chicken Marinade
- 4 small boneless, skinless Chicken Breasts (approx 5.3oz/150g each – see notes)
- 1 cup / 250ml Buttermilk (see notes)
- 1/4 cup / 60ml Buffalo Sauce
- 1 tsp Salt
- 1/2 tsp White Pepper
- Vegetable Oil, for deep frying (see notes)
Batter
- 1 3/4 cups / 250g Plain / All Purpose Flour
- 2 tsp Paprika
- 1.5 tsp Cayenne Pepper
- 1 tsp EACH: Onion Powder, Garlic Powder, Salt, Baking Powder
- 1/4 tsp Black Pepper
Glaze
- 1/2 cup / 120ml Leftover Oil from deep frying
- 1/2 cup / 120ml Buffalo Sauce
- 1 tbsp Honey
- 1 tsp Smoked Paprika
Sandwich
- 4 large Burger Buns, toasted
- 12 rashers of Bacon, cooked to preference
- 8 tbsp Blue Cheese Sauce (see notes)
- 4 large Lettuce Leaves
- 2 large Tomatoes, 2 slices per sandwich
- 1 large Red Onion, peeled & sliced into rings
Instructions
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Pound Chicken: Lay a chicken breast on a chopping board and cover with cling film. Pound until even but not so thin it breaks apart — around 1/2″ is ideal. Trim any stray pieces to tidy the shape. Repeat with remaining breasts.
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Marinate: Combine buttermilk, buffalo sauce, salt and white pepper in a large bowl. Add chicken and coat well. Cover tightly and refrigerate for at least 4 hours or overnight. Remove chicken from the fridge 30 minutes before frying to reduce chill.
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Dredge: In a shallow dish combine flour, paprika, cayenne, onion powder, garlic powder, baking powder, salt and black pepper. Dredge each breast thoroughly, pressing flour into all crevices to build a thick, flaky crust. Set aside.
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Fry: Heat oil in a deep pot to 180°C / 356°F. Fry the chicken in batches (1–2 pieces depending on pot size), which may drop oil temp to around 165°C / 300°F; keep it steady. Fry about 4 minutes per side depending on thickness, until deep golden and crisp and internal temperature reaches 75°C / 165°F. Transfer to a wire rack to rest; don’t place directly on paper towels (this can make the crust soggy). Return oil to 180°C / 356°F between batches.
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Glaze: Once frying is done and the oil has cooled slightly, scoop out 1/2 cup of flavoured oil into a small bowl. Whisk in the buffalo sauce, honey and smoked paprika until emulsified into a thick glaze. Brush both sides of the fried chicken with the glaze.
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Sandwich: Assemble in this order: toasted bun, blue cheese sauce, lettuce, tomato, onion, glazed fried chicken, bacon, more blue cheese sauce, top bun. Serve immediately and enjoy.
Quick Demo
Notes
b) Chicken – Best with breasts in the 150–200g range. Thighs also work; follow the same process. Avoid frying chicken straight from the fridge — let it sit 30 minutes to avoid it seizing up and becoming tough.
c) Buttermilk – Readily available in stores; it tenderizes and helps the batter stick. Make a substitute with 1 cup milk + 1 tbsp vinegar or lemon juice, let stand 10 minutes.
d) Oil – Use a neutral oil with a high smoke point (vegetable, sunflower, canola). Avoid olive oil. Use enough to submerge the chicken — about 750ml–1L usually suffices.
e) Calories – The listed calorie value is an estimate based on specified portions and preparation; use as a guide.
Your Private Notes:
Nutrition:
Calories from Fat 312
If you’re after another buffalo chicken sandwich, check out my Buffalo Chicken Grilled Cheese and Buffalo Chicken Meatball Sub!
For more similar sandwiches check out these beauties:
Fried Chicken Sandwiches
- Spicy Chicken Sandwich
- Classic Fried Chicken Sandwich
- Popcorn Chicken Sandwich
- Parmesan Chicken Sandwich (shallow fried)
- Chicken Katsu Sandwich (shallow fried)
If you loved this Buffalo Chicken Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!