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A crispy, crunchy fried buffalo chicken sandwich with buttermilk-marinated chicken, potato starch breading for extra crunch, draped in buttery spicy buffalo sauce, topped with tangy homemade dilly blue cheese sauce, served on toasted brioche buns.

  • Total Time: 4 hours 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 small boneless skinless chicken breasts, halved and pounded to 1/4″ thickness
  • 2 cups buttermilk
  • 1/4 cup hot sauce
  • 4 tablespoons melted butter (plus more for toasting buns)
  • 4 brioche burger buns
  • Spring mix or lettuce, for serving
  • 1 cup all purpose flour
  • 1/4 cup potato starch
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup + 1 tablespoon sour cream
  • 3 tablespoons blue cheese crumbles
  • 3 cloves minced garlic
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon dried chives
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt or kosher salt

Instructions

  1. Slice each chicken breast in half lengthwise to create thinner pieces.
  2. Place the chicken in a resealable bag or under plastic wrap and pound to about 1/4″ thickness using a meat mallet or rolling pin; trim if needed.
  3. Transfer chicken to an airtight container or resealable bag and pour in enough buttermilk to fully coat the pieces.
  4. Refrigerate and marinate the chicken for at least 4 hours or up to overnight.
  5. Whisk all breading ingredients (flour, potato starch, dried oregano, smoked paprika, salt, pepper, cayenne, garlic powder, onion powder) together in a large bowl until combined.
  6. Gradually stir a few tablespoons of the buttermilk marinade into the dry breading to create craggly bits.
  7. Allow excess buttermilk to drip off each chicken piece before dredging.
  8. Dredge each piece evenly in the breading mixture coating all sides.
  9. Place breaded chicken on a plate and let rest at room temperature for 15 minutes or refrigerate up to 2 hours to set the crust.
  10. Pour 2–3 inches of neutral oil into a large cast iron skillet, Dutch oven, or deep fryer and heat over medium-high heat for 5–7 minutes; test by dropping a pinch of breading to ensure it sizzles and browns without dissolving.
  11. Fry chicken in batches of two, lowering pieces carefully, cooking 3-4 minutes per side until golden, crispy, and internal temperature reaches 165°F.
  12. Transfer cooked chicken to a wire rack over a baking sheet to drain excess oil and maintain crispness; repeat until all chicken is cooked.
  13. Melt butter and whisk together with hot sauce to make buffalo sauce.
  14. Dip each fried chicken piece into the buffalo sauce to coat both sides, then place back on wire rack.
  15. Make the dilly blue cheese sauce by finely chopping fresh dill and mixing it with sour cream, blue cheese crumbles, minced garlic, lemon juice, dried chives, onion powder, salt, and pepper until smooth.
  16. Toast brioche buns cut-side down in a little melted butter until golden and fragrant.
  17. Assemble sandwiches by placing spring mix or lettuce on the bottom bun, adding buffalo chicken, spooning dilly blue cheese sauce on top, and crowning with the top bun. Serve immediately.

Notes

Marinate the chicken for 4 to 24 hours for optimal flavor and tenderness; overnight is ideal., Resting breaded chicken allows the crust to adhere better and stay crispier after frying., Fry in small batches to maintain oil temperature and avoid sogginess., Drain cooked chicken on wire rack instead of paper towels to keep crust crisp., Make the dilly blue cheese sauce up to 2 days ahead for better flavor melding or use bottled blue cheese dressing as a shortcut., Substitute potato starch with cornstarch in the breading for similar crispiness., Reheat leftovers in an air fryer at 350°F for 5–7 minutes or in an oven at 350°F for 20–30 minutes to restore crispness; avoid microwave reheating., For baking instead of frying, bake on wire rack at 425°F for 20–25 minutes, flipping halfway, until done at 165°F internal temperature., Use boneless, skinless chicken thighs as a substitute for breasts, cooking until 165°F internal temperature.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 874 kcal
  • Fat: 42 g
  • Carbohydrates: 80 g
  • Protein: 44 g