Buffalo Chicken Sandwich
This Buffalo Chicken Sandwich brings all the bold, spicy flavor of your favorite game-day appetizer into a crispy, handheld meal. Juicy chicken is marinated in buttermilk and hot sauce, coated in seasoning, fried until golden, and tossed in a buttery buffalo sauce. Finished with fresh toppings and served on a soft brioche bun, it’s a sandwich that delivers big flavor in every bite.
What makes this recipe stand out is the flavorful combination of Crisco® and Clabber Girl® products used throughout the process. The chicken starts with Member’s Mark™ All Purpose Flour, Granulated Garlic, Spanish Style Paprika, Cayenne Pepper, Black Pepper Grinder, and Mediterranean Sea Salt Grinder for a perfectly seasoned coating. Clabber Girl® Baking Powder and Corn Starch help create that crave-worthy crispy texture, while Crisco® All-Vegetable Shortening provides the perfect frying base for golden-brown chicken.
The process is worth every step. After soaking the chicken in a buttermilk and hot sauce marinade for at least two hours, it gets coated in the seasoned flour mixture and fried until crisp and cooked through. The finishing touch is a homemade buffalo sauce made with Member’s Mark™ Unsalted Sweet Cream Butter, Granulated Garlic, hot sauce, and a touch of Member’s Mark™ Wildflower Pure Premium Honey. The honey adds just enough sweetness to balance the heat, creating a rich, tangy buffalo sauce that coats every crispy bite.
To build the ultimate sandwich, serve the chicken on Member’s Mark™ Sliced Brioche Slider Buns with crisp lettuce, juicy tomato, crunchy pickle chips, and a drizzle of ranch. The creamy ranch and fresh toppings provide the perfect contrast to the spicy chicken. Serve with our delicious San Francisco Garlic Fries or Summertime Pasta Salad.
Whether you’re serving it for game day, a casual dinner, or a weekend cookout, this Buffalo Chicken Sandwich is a fun way to shake up your usual chicken dinner. Crispy, spicy, buttery, and packed with flavor, it’s the kind of recipe that will have everyone reaching for seconds.
Buffalo Chicken Sandwich
Ingredients
Chicken
- Crisco® All-Vegetable Shortening for frying
- 4-6 oz Chicken breasts boneless and skinless
- 2 cups Buttermilk
- 3 tbsp Hot Sauce
- 1 ½ cup Member's Mark™ All Purpose Flour
- 1 tbsp Member's Mark™ Granulated Garlic
- 1 tbsp Member's Mark™ Spanish Style Paprika
- 1 tbsp Member's Mark™ Cayenne Pepper
- 2 tsp Member's Mark™ Black Pepper Grinder
- 1 ½ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- 1 ½ tsp Clabber Girl® Baking Powder
- ¼ cup Clabber Girl® Corn Starch
Buffalo Sauce
- 1 cup Member's Mark™ Unsalted Sweet Cream Butter
- 2 tsp Member's Mark™ Granulated Garlic
- 1 ½ cups Hot Sauce
- 1 tsp Member’s Mark™ Wildflower Pure Premium Honey
To Serve
- 4 Member's Mark™ Sliced Brioche Slider Buns
- Lettuce
- Tomato
- Pickle chips
- Ranch
Instructions
Chicken
- With a meat mallet or a rolling pin, pound the chicken to an even thickness between ¼-inch and one inch. Place the chicken in a large, sealable container or bag.
- Whisk together the buttermilk and hot sauce and pour over the chicken. Refrigerate for at least 2 hours or overnight. If the chicken is not fully submerged, occasionally move it around so that all sides get to soak in the marinade.
- In a large shallow dish, whisk together the flour, garlic powder, smoked paprika, cayenne, pepper, salt, baking powder and corn starch.
- When the chicken is ready, remove it from the marinade.
- Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and toss to form small clumps. Discard the remaining buttermilk marinade. Dip the chicken into the flour mixture and coat all sides, pressing to help the flour adhere.
- Place the chicken on a wire rack, set over a sheet pan. In a deep fryer or heavy bottomed saucepan, heat enough shortening to have at least 3-inches of oil when melted.
- Add a piece of chicken and fry for approximately 4-6 minutes per side. This will vary depending on the thickness of the chicken. Cook until the chicken is golden brown and the center reaches 165°F.
- Toss cooked chicken in the buffalo sauce or drizzle it over the chicken breasts. Serve on a brioche bun with lettuce, tomato and pickles.
Buffalo Sauce
- Melt the butter in a medium saucepan over low heat. Stir to avoid burning.
- Remove melted butter from the heat. Whisk in garlic powder, hot sauce, and honey until a smooth sauce forms. Use immediately or store in an airtight container in the refrigerator.
