Crispy Spicy Chicken Sandwich
This buffalo chicken sandwich is the perfect way to make a home-cooked chicken sandwich. The breaded chicken is fried to a crispy and juicy finish and then tossed in a buttery buffalo sauce. The buttermilk marinade infuses the chicken with a great flavor and gives it a tender bite.
Ingredients
- 1 1/2 lbs chicken breast boneless skinless
chicken marinade-
- 1 cup buttermilk
- 2 Tbsp hot sauce
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
chicken breading-
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp salt, or to taste
- ½ tsp ground black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
sauce-
- 1/4 cup hot sauce
- 3 Tbsp unsalted butter
Instructions
Marinade -
- Slice the chicken breasts in half lengthwise to create 4 thin cutlets. Use a chicken mallet to beat the cutlets into an even thickness.
- In a large bowl, mix together buttermilk, hot sauce, salt, and pepper. Add the chicken breasts to the marinade and marinate in the fridge for at least 30 minutes, or overnight.
Batter chicken -
- In a bowl, mix together the breading mixture.
- Take one cutlet at a time and allow the excess liquid to drip off the chicken.
- Dredge the chicken in the breading and press it firmly into the mixture. Set aside, and repeat with the remaining cutlets.
Fry chicken -
- To a large pot, add enough oil to cover the chicken.
- Heat the oil to 350°F and add one chicken cutlet at a time, being careful not to overheat the pan.
- Cook the chicken for 3–4 minutes per side or until the breading is crispy and the chicken is cooked through.
- Remove the chicken breast cutlets from the oil and place them on a wire rack, allowing the excess oil to drip off.
Hot sauce -
- In a saucepan, melt the butter with hot sauce.
- Add the hot sauce to a bowl and coat the cutlets in the sauce.
Assemble -
- Serve the cutlets in burger buns with all your favorite toppings and sauces.
Notes
- Choosing the right oil. For deep frying, using the proper oil is crucial. Opt for oils with a high smoke point and neutral flavor, such as avocado oil, peanut oil, or canola oil. You shouldn’t use olive oil.
- Properly heating the oil. To achieve crispy breading and fully cooked chicken, the oil must be at the correct temperature.
- Aim for 350°F as this ensures a golden, crispy crust without burning. If the oil is too cold, this will result in a soggy exterior.
- Avoid heavy breading. When coating the chicken, avoid overbreading. Too much will cause it to fall off during cooking.
- Storing leftovers. Place any leftover cutlets in an airtight container and refrigerate for up to 3 days.
- Reheating. To maintain crispiness, reheat cutlets in the air fryer or oven, rather than the microwave.
- Freezing. Once fried and cooled, place cutlets in a freezer-safe container and store for up to 3 months.
- To reheat: Bake in the oven or air fryer at 350°F for approximately 15 minutes, or until hot throughout.