Crispy Buffalo Chicken Sandwich (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 chicken breasts, boneless and skinless
02 -
1 1/2 cups buttermilk
03 -
1/4 cup hot sauce
04 -
1 cup all-purpose flour
05 -
2 tbsp smoked paprika
06 -
1 tbsp garlic powder
07 -
1 tbsp onion powder
08 -
1 tsp ground pepper
09 -
1 tsp salt
10 -
Vegetable oil for frying
→ For the Ranch Dressing
11 -
2/3 cup mayonnaise
12 -
1/2 cup sour cream
13 -
1/4 cup buttermilk
14 -
1/3 cup chopped parsley
15 -
1/4 cup chopped dill
16 -
1/4 cup chopped chives
17 -
1 tsp ground garlic
18 -
1 tsp ground onion
19 -
1 tsp celery salt
20 -
Salt and pepper to taste
→ For the Buffalo Sauce
21 -
1/2 cup salted butter
22 -
2/3 cup Frank's red hot sauce
23 -
1 tsp cayenne pepper
→ For Assembly
24 -
4 potato buns
25 -
1 tbsp salted butter
26 -
2 cups lettuce head, chopped
# Instructions:
01 -
Pound chicken breasts to even thickness, cut to bun size. Mix buttermilk with hot sauce, submerge chicken and refrigerate 1 hour or overnight.
02 -
Combine all ranch ingredients and refrigerate until ready to use. Just before serving, toss chopped lettuce with ranch to coat.
03 -
Melt butter in saucepan, add hot sauce and cayenne. Simmer 5 minutes until well combined.
04 -
Heat oil to 350°F. Mix flour with spices. Dredge chicken and fry 3-4 minutes per side until golden and 165°F internal temperature.
05 -
Toast buttered buns. Layer with ranch, slaw, and buffalo-sauce-dipped fried chicken.
# Notes:
01 -
Can marinate chicken overnight for extra flavor
02 -
Make ranch dressing ahead of time
03 -
Ensure oil temperature stays at 350°F for crispy chicken