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Extra Crispy Fried Buffalo Chicken Sandwich Recipe
Ash Tyrrell

Extra Crispy Fried Buffalo Chicken Sandwich Recipe

I still remember the first bite of this extra crispy fried buffalo chicken sandwich like it was yesterday. The crunch was unreal, the chicken was juicy, and that bold buffalo kick hit just right.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breasts – 2 large boneless and skinless (pound slightly so they cook evenly and stay juicy inside)
  • Buttermilk – 2 cups tenderizes the chicken and helps the coating stick much better than regular milk
  • Hot sauce – ½ cup use a classic buffalo-style hot sauce for authentic tang and heat
  • All-purpose flour – 2 cups creates the sturdy base of the crispy coating; avoid cake flour
  • Cornstarch – ½ cup key ingredient for extra crispiness and a lighter crunch
  • Garlic powder – 1 teaspoon adds savory flavor without overpowering the buffalo sauce
  • Onion powder – 1 teaspoon balances heat and enhances overall seasoning
  • Paprika – 1 teaspoon adds mild smokiness and gives the crust a golden color
  • Salt – 1½ teaspoons season every layer so the chicken isn’t bland
  • Black pepper – 1 teaspoon adds subtle warmth and depth
  • Cayenne pepper – ½ teaspoon optional (perfect for extra heat lovers)
  • Eggs – 2 large helps create a thicker, crunchier crust when breading
  • Neutral oil peanut or vegetable – for frying (high smoke point oils fry evenly without burning)
  • Unsalted butter – 4 tablespoons creates a rich, smooth buffalo sauce
  • Burger buns – 4 brioche buns soft texture balances spicy, crispy chicken
  • Ranch or blue cheese dressing – ½ cup cooling contrast to the buffalo heat
  • Shredded lettuce – 1 cup adds freshness and crunch
  • Pickles – sliced optional (adds tang and cuts through the richness)

Method
 

  1. Start by placing the chicken breasts in a bowl with buttermilk and hot sauce. I make sure every piece is fully submerged. Let it marinate for at least 30 minutes, or up to overnight, to lock in moisture and flavor.
  2. In a separate bowl, I mix flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne. In another bowl, whisk eggs until smooth. This two-step breading is what makes the crust extra thick and crunchy.
  3. Remove the chicken from the marinade and let excess drip off. Dredge each piece in the flour mix, then dip into eggs, and back into flour again. I press the coating firmly so it sticks well during frying.
  4. Heat oil to 350°F in a deep skillet. Carefully lower the chicken into the oil and fry for about 6–8 minutes per side. I watch for a deep golden color and an internal temperature of 165°F.
  5. While the chicken rests, melt butter and whisk it with hot sauce over low heat. This creates a smooth, glossy sauce that clings beautifully to the crispy chicken.
  6. Toast the brioche buns lightly. Toss or brush the fried chicken with buffalo sauce. Layer the bottom bun with lettuce, chicken, pickles, and dressing, then top with the other half of the bun.

Notes

  • I always let the breaded chicken rest for 5 minutes before frying; it helps the coating stay on.
  • Using a thermometer changed everything for me—perfect oil temperature means perfect crunch.
  • I toast the buns with a little butter to prevent them from getting soggy.
  • When I want extra heat, I add a splash of hot sauce directly into the egg wash.