Fried Buffalo Chicken Sandwich (With Blue Cheese Slaw)
If you're looking for a flavor bomb, this Fried Buffalo Chicken Sandwich delivers. Crispy buttermilk-fried chicken is coated in spicy, tangy buffalo sauce, paired with a creamy blue cheese slaw to cool things down, and finished with crunchy, spicy fried shallots for extra texture and heat!
Servings: 6 Sandwiches
Calories: 580kcal
Equipment
- Mandolin Slicer For slicing the cabbage
- Wire Cooling Rack
- Saucepan
- Large Pot or Dutch Oven For Frying
Ingredients
Buttermilk Fried Chicken
- 3 Chicken Breasts Pounded to ½-inch thick and sliced in half - or- 6 Boneless skinless chicken thighs flattened to ½" (about 1 ½ to 2 lbs.)
- 1 ½ Teaspoon Kosher Salt
- 1 Cup Buttermilk
- ½ Cup Whole Milk
- ¼ Cup Hot Sauce Texas Pete brand preferred
- 1 Tablespoon Fresh Lemon Juice From about ½ lemon
- 1 Egg Beaten
- 1 ½ Teaspoons Fine Sea Salt Divided
- 2 Cups All-Purpose Flour
- 1 Tablespoon Cornstarch
- 1 ½ Teaspoons Paprika
- ¼ Teaspoon Smoked Paprika
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon White Pepper
- 1 Teaspoon Black Pepper
- ¼ Teaspoon Cayenne Pepper
- 1 Quart (32 oz.) Peanut Oil Or other neutral frying oil
Buffalo Sauce
- 4 Tablespoons Unsalted Butter
- 1 Cup Hot Sauce Texas Pete brand preferred
- ½ Teaspoon Garlic Powder
- ½ Tablespoon Fresh Lemon Juice From about ¼ Lemon
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
Blue Cheese Slaw
- ½ Head Green Cabbage Thinly Shredded - About 2 Cups
- ¼ Head Purple Cabbage Thinly Shredded - About 1 Cup
- 1 Medium Carrot Grated - About 1 Cup
- ½ Cup Mayo
- 1 ½ Teaspoon Apple Cider Vinegar
- 1 (5 oz.) Container Crumbled Blue Cheese About ¾ Cup
- 1 Teaspoon Granulated Sugar
- ½ Teaspoon Kosher Salt Plus more to taste
- ¼ Teaspoon Celery Seed
- ¼ Teaspoon Fresh Cracked Black Pepper Plus more to taste
Spicy Fried Shallots
- 2-3 Small Shallots Sliced into ⅛ inch rings
- ¼ Cup Buffalo Sauce From Above
- 1 Tablespoon Buttermilk
- ¼ Teaspoon Kosher Salt Plus more to taste
- ¾ Teaspoon Fresh Cracked Black Pepper Divided
- 1 Cup Leftover Fried Chicken Dredging Flour From previous steps
Hamburger Buns
- 1 Batch Ultimate Homemade Hamburger Buns or Store-bought Hamburger Buns
Instructions
- Prep the Chicken: Pound chicken to ½-inch thick (and cut in half if using breasts). Season both sides with 1 ½ teaspoon kosher salt. Let rest while prepping other components.
- In a shallow dish, whisk buttermilk, whole milk, hot sauce, lemon juice, egg, and ½ teaspoon kosher salt. In a separate dish, mix flour, cornstarch, paprika, smoked paprika, garlic, remaining kosher salt, white pepper, black pepper, and cayenne.
- Working one at a time, dredge the chicken in the flour mix, pressing to coat on both sides. Shake off excess and place on a wire rack. Add 3–4 tablespoons of the buttermilk mixture to the flour and mix lightly with a fork to create small clumps.
- Dip the floured chicken in the buttermilk mixture, then return to the flour, pressing down firmly to coat on both sides. Shake off excess flour and return to the wire rack. (Reserve 1 cup of the seasoned flour for the shallots later). Rest for at least 30 minutes while making the sauce, slaw, and preparing the shallots.
- Make the Buffalo Sauce: In a saucepan, melt butter over medium-high heat. Add hot sauce, lemon juice, garlic, salt, and pepper. Bring to a boil, then reduce to a simmer for 5 minutes. Keep warm on low until ready to use.
- Make the Blue Cheese Slaw: In a large bowl, combine both shredded cabbages, carrot, mayonnaise, cider vinegar, crumbled blue cheese, sugar, celery seed, salt, and pepper. Stir until evenly coated. Cover and chill until assembly.
- Marinate the Shallots: Toss shallot rings with ¼ cup of the prepared buffalo sauce (from above), buttermilk, salt, and ¼ teaspoon of black pepper. Marinate 20–30 minutes, up to overnight.
- Fry the Chicken: Preheat the oven to 200°F. Heat 1 quart of oil in a Dutch oven (or other large pot) to 350–375°F. Working in batches, fry the chicken for about 6–8 minutes per batch, turning often, until golden and internal temperature reaches 165°F. Drain on a wire rack, immediately season with kosher salt, and transfer to the oven to keep warm.
- Fry the Shallots: While the chicken cools, dredge the marinated shallots in the reserved seasoned flour. Shake off excess and fry 2–3 minutes until golden and crispy. Generously season with the remaining ½ teaspoon of black pepper and a pinch of salt.
- Assemble the Sandwiches: Add the buffalo sauce to a large bowl, and toss the fried chicken pieces one at a time as you assemble each sandwich. Add slaw to the bottom bun, top with sauced chicken, add more slaw, and some crispy fried shallots on top. Finish with the top bun and serve.
Notes
Storing and Reheating Tips
Store all components separately in the fridge for up to 5 days, or freeze for longer storage. Thaw frozen chicken in the fridge overnight.
Reheat chicken in the air fryer at 400°F for 6 to 8 minutes until crispy. Oven reheating works too, but takes a bit longer. Microwave if needed, but it won’t stay crispy. Warm the buffalo sauce and toss with the chicken just before assembling to keep from getting soggy.
Top Tips for Buffalo Chicken Sandwich Success
Make the buffalo sauce, slaw, and marinate the shallots a day ahead to save time. Let the breaded chicken rest for 30 minutes before frying for a crispier crust. Keep fried chicken warm on a wire rack in a 200°F oven. Only sauce the chicken right before serving to keep it crispy.
Nutrition
Calories: 580kcal | Carbohydrates: 48g | Protein: 34g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 2383mg | Potassium: 881mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2913IU | Vitamin C: 52mg | Calcium: 155mg | Iron: 4mg
