Buffalo Chicken Sandwiches

Heather says:

Buffalo chicken sandwiches are my weakness. I don’t know why, maybe it’s the combination of crunch, heat, and the cool of the blue cheese. Buffalo chicken sandwiches are a sometimes food, meaning I don’t pretend they are healthy and I won’t make them often, but when I do? Hoo boy, I enjoy them.

Buffal Chicken Sandwich

The key to a great buffalo chicken sandwich is of course the wing sauce, which is ridiculously easy to make. Don’t waste your time with pre-made wing sauce, just find some Frank’s Hot Sauce and butter. That’s it. It feels silly to write it up in recipe format, but here you are. I use wing sauce for grilled wings, oven fried chicken fingers over tossed salad, and of course these buffalo chicken sandwiches.

Recipe: Wing Sauce

Summary: Buffalo Wing Sauce

Ingredients

  1. 1/2 cup Frank’s Hot Sauce
  2. 1/3 cup melted butter

Instructions

  1. Stir to combine

Cooking time (duration): 2

Diet (other): Gluten free

Culinary tradition: USA (General)

I told you it was ridiculously easy. You can blame Google for making me use the new recipe formats. Now, on to the sandwiches.

Recipe: Buffalo Chicken Sandwiches

Summary: Easy buffalo chicken sandwiches

Ingredients

  1. Peanut oil – 1/2 inch (the amount varies depending on the size of your pot)
  2. 8 buns, toasted
  3. 1 lb (4) boneless, skinless chicken breasts
  4. 1 cup all-purpose or plain flour
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 tsp salt
  8. 1 tsp fresh ground pepper
  9. 1 egg
  10. 1/3 cup milk
  11. wing sauce
  12. blue cheese

Instructions

Heat the oil to 350F.
Cut each chicken breast in half, then cover with a piece of plastic wrap or wax paper and beat it with a meat mallet or rolling pin.  This physically tenderizes the meat by breaking up the muscle tissue.  Set aside.
In one shallow bowl, whisk together the flour, onion powder, garlic powder, salt and pepper.
In another shallow bowl, whisk together the egg and milk. (Some prefer a thicker egg wash, but that’s personal preference. You can use as little as 1 TBSP of milk; it’s up to you.
Just before frying dredge the chicken in the flour mixture, coat with the egg and milk mixture and then dredge again in the flour coating. Shake off any excess and place in the hot oil.
Fry for 8 – 12 minutes turning once. Depending on the size of your pot, you should be able to fry 2 – 3 pieces at once.  Check the temperature of the chicken, it should be 165 F.
Drain on paper towels and then place on a toasted bun, topping with wing sauce and blue cheese.
Enjoy!
Keep in mind when frying that color alone is not a good indication of whether or not chicken is done. These pieces were fried for the same length of time at the same temperature. Fresh oil yields a light color, but as more flour particles are cooked in the oil, you get darker appearance.

Cooking time (duration): 40

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (General)

Questions?
Make buffalo chicken recipes at home. Perfect for game day!



10 Comments

  1. Lisa on May 9, 2011 at 10:05 pm

    This looks amazing! Thanks for the great pictures and instructions. I'll be trying this for sure!
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  2. mamikaze on May 7, 2011 at 11:41 am

    I just bought 2 pounds of chicken at the butcher. Now I have a recipe to go with it! I love boneless buffalo chicken.
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  3. Melanie Nelson on May 5, 2011 at 9:31 am

    Delicious recipe, but I'm always more fascinated with your comments. I didn't know about the crisp being tied to the heat of the oil. That's news I can use. Thanks!
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  4. HeatherSolos on May 4, 2011 at 12:55 pm

    Jane, if I remember right, KFC uses a pressure fryer to fry their chicken which is going to yield different results than a standard deep fry would.
    That said, the crispiness of the breading has to do with the temperature of the oil. If your oil is too cool, the breading will absorb more oil and turn out less crisp. Frying is a careful balance of hot enough to keep the outside crisp, but cool enough to not burn the outside before the inside is cooked. I talk about it more in this post: http://www.home-ec101.com/fried-chicken-fearless-

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  6. Amanda on May 3, 2011 at 3:40 pm

    I want this for dinner!
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  7. Rosie Wayper on May 2, 2011 at 8:25 pm

    *speechless*
    Oh wow. Yum. I…. menu planning…. MUST EAT
    *adds blue cheese to shopping list*
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  9. angie on May 2, 2011 at 3:18 pm

    love these they are so delicious and can't wait to try your recipe come see what I shared at http://shopannies.blogspot.com
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  10. Rachel on May 2, 2011 at 10:36 am

    Just YES.

    Buffalo Chicken everything is my weakness. I adore! Yum yum yum!
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