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Buffalo Chicken Sandwich

Buffalo Chicken Sandwich Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 8 oz each), halved horizontally and pounded to 1/2-inch thickness
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp whole milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt, plus more for chicken
  • 1/4 cup neutral oil
  • 1/3 cup Frank's RedHot original cayenne pepper sauce
  • 3 tbsp unsalted butter
  • 1 tsp white vinegar
  • 1/4 tsp garlic powder (additional for sauce)
  • 4 brioche buns, split and toasted
  • 1/2 cup blue cheese dressing
  • Shredded iceberg lettuce, sliced tomato, red onion, dill pickle chips (optional)

Method
 

  1. Season cutlets with salt. Mix flour, 1 tsp garlic powder, paprika, and 1/2 tsp salt in one bowl; whisk eggs and milk in a second; place panko in a third. Dredge each cutlet in flour, then egg, then press into panko until coated.
  2. Heat oil in a large skillet over medium-high heat. Fry cutlets in batches, 3 to 4 minutes per side, until deep golden and internal temp reads 165°F. Transfer to a wire rack.
  3. Melt butter in a small saucepan over low heat. Whisk in hot sauce, vinegar, and 1/4 tsp garlic powder until smooth. Keep warm.
  4. Toast buns, spread dressing on bottoms, layer lettuce, tomato, chicken, a spoon of extra sauce, onion, and pickles. Close sandwiches and serve hot.

Notes

For an even crispier crust, rest the breaded cutlets in the fridge for 10 minutes before frying. If you like a wetter, hotter sandwich, brush extra sauce right on the bun before adding the chicken.