Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Buffalo Chicken Sandwich
A crispy fried chicken cutlet drenched in tangy buffalo sauce and cooled with creamy blue cheese on a toasted bun.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Submerge the pounded chicken breasts in the buttermilk seasoned with 1 teaspoon salt and let them soak for at least 20 minutes to tenderize and add moisture.
- 2
Dredge each piece thoroughly in the flour seasoned with 1 teaspoon each of salt and black pepper, pressing firmly so a thick coating clings to the surface.
- 3
Heat 1 1/2 inches of vegetable oil in a deep skillet to 350°F, then fry the cutlets in batches for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F.
- 4
Drain the cutlets briefly on a wire rack, then toss or brush each one generously in the warm hot-sauce-and-butter buffalo mixture until fully coated.
- 5
Spread blue cheese dressing on the toasted buns, add a handful of shredded romaine, set the buffalo chicken on top, and close the sandwich while the cutlet is still crisp and hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
57 g
Protein
24 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Buffalo sauce, a blend of cayenne hot sauce and melted butter, was born at the Anchor Bar in Buffalo, New York in 1964 as a wing coating, and cooks soon used the same glossy sauce on fried chicken cutlets. The blue-cheese-and-crisp-lettuce pairing carries over directly from the wing platter to the bun.
Listahan note
This version tosses the fried cutlet in the warm butter-and-hot-sauce mixture only after it drains, so the buffalo coating clings as a glaze without the crust getting waterlogged before it hits the bun.
Technique cues
- Whisking melted butter into the hot sauce emulsifies the sauce so it clings to the cutlet as a glossy coat instead of running straight off.
- Pounding the breasts to half an inch lets them fry to a safe 165F in 4 to 5 minutes per side, exactly when the crust reaches golden, so neither overshoots.
- Saucing the cutlet right before it goes in the bun, while still crisp and hot, keeps the coating from soaking through and softening the crust.
Kitchen flow
- Parallel prep
- Whisk the buffalo sauce and shred the romaine while the cutlets finish their buttermilk soak so saucing is instant after frying.
- Make-ahead
- Mix the butter-and-hot-sauce coating ahead and rewarm it; do not sauce the cutlets until just before serving.
- Leftover move
- Slice a leftover buffalo cutlet over a chopped salad with the blue cheese dressing instead of re-bunning a softened one.
- Cleanup rhythm
- Reuse the saucing bowl to toss the lettuce after, and strain the frying oil once it cools while the buns toast.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
boneless skinless chicken breasts, pounded
Main protein
Purpose: An even half-inch cutlet fries through quickly and gives a flat surface for the buffalo glaze to coat.
Handling: Pound to a uniform half inch so the cook time matches the crust browning.
Adaptation: Boneless thighs stay juicier under the spicy sauce but need a slightly longer fry.
hot sauce whisked with melted butter
Signature coating
Purpose: This emulsion is the buffalo character itself, balancing cayenne heat with butter richness.
Handling: Whisk the melted butter fully into the hot sauce while warm so it stays emulsified and glossy.
Adaptation: A milder hot sauce or a smaller butter-to-sauce ratio dials the heat down without losing the buffalo flavor.
buttermilk and all-purpose flour
Marinade and coating
Purpose: The buttermilk tenderizes and the flour builds the crust that holds the sauce.
Handling: Soak at least 20 minutes, then press firmly into seasoned flour for a thick clinging coat.
Adaptation: Thinned plain yogurt substitutes for buttermilk with the same tenderizing acidity.
blue cheese dressing
Cooling counterpoint
Purpose: Its cool, tangy fat tames the buffalo heat exactly as it does on a wing platter.
Handling: Spread it on both toasted bun faces so every bite carries the contrast.
Adaptation: Ranch dressing is the milder, more kid-friendly cooling swap if blue cheese is too sharp.
shredded romaine lettuce
Crisp fresh layer
Purpose: The cold crunch breaks up the rich, spicy cutlet and adds freshness.
Handling: Shred it fine and keep it dry so it stays crisp under the hot cutlet.
Adaptation: Shredded iceberg gives an even crisper, more neutral crunch.
Technique notes
- Toss the cutlet in the warm sauce only after it drains on a rack so excess oil does not thin the buffalo coating.
- Keep the buffalo emulsion warm but off direct heat; if it gets too hot the butter splits out of the sauce.
- Toast the buns so the blue cheese dressing meets a crisp surface that resists the sauce soaking through.
Ingredient swaps
- Dairy-free direction
- Use a vegan butter in the buffalo sauce and a dairy-free ranch in place of blue cheese; the heat and crunch stay, the tang shifts.
- Gluten-free direction
- Dredge in a gluten-free flour blend and use gluten-free buns; watch the oil temperature since the blend browns faster.
- Weeknight shortcut
- Use a store-bought breaded chicken cutlet baked crisp, then toss it in the buffalo sauce; you save the dredge-and-fry step.
Serve alongside
- Celery and carrot sticks
- Crispy waffle fries
- Creamy coleslaw
- Potato wedges
- Cold light lager
- Iced tea
- Cucumber lime soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate fried cutlets unsauced, separate from buns, up to 3 days.
- Reheat on a rack in a 200C (400F) oven to re-crisp, then sauce just before serving.
- Freeze cooked unsauced cutlets up to 2 months and reheat from frozen in the oven before saucing.
Equipment
- Deep skillet
- Frying thermometer
- Wire draining rack
- Whisk
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