Ready to spice up your sandwich game? Our Mega-Crispy Buffalo Chicken Sandwiches are here to bring the heat and crunch! It’s the ultimate comfort food with a kick, perfect for lunch, dinner, or any time you’re craving something deliciously different.

Imagine biting into perfectly fried chicken drenched in tangy buffalo sauce, topped with a refreshing layer of ranch, all tucked snugly into a soft, fresh bun. Sounds too good to be true, right!? Well, clean up that drool, close your mouth, and open your eyes, because it’s time to stop imagining and get cooking!

What you’ll need:

3 (8 ounce) skinless, boneless chicken breast halves

⅔ cup buttermilk

1 tablespoon Buffalo sauce

1 ½ teaspoons garlic powder

1 cup all-purpose flour

1 teaspoon poultry seasoning

¼ teaspoon ground black pepper

¼ cup canola oil, or as needed

6 hamburger buns

2 tablespoons Buffalo sauce, or to taste

½ cup sliced pickles

6 slices tomato

6 leaves lettuce, or more to taste

3 tablespoons ranch dressing, or more to taste

What you’ll need to do:

Step 1:

Slice each chicken breast horizontally into 2 thin filets. Place 6 filets in a resealable zip-top bag with the buttermilk, 1 tablespoon of Buffalo sauce, and garlic powder. Seal the bag, then shake to blend the ingredients, to evenly coat the chicken. Then, refrigerate it for at least 2 hours or overnight.

Step 2:

Preheat the oven to 350 degrees F (175 degrees C).

Step 3:

Combine the flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend them together with a fork or whisk.

Step 4:

Remove the chicken from the marinade and shake off any excess. Dip the chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.

Step 5:

Add enough oil to a large skillet so that it thickly coats the bottom, and heat it over medium-high heat until it’s sizzling (but not smoking). Place 2 chicken filets in the skillet so they fit comfortably; do not overcrowd the skillet. Fry the filets until they’re crispy and golden brown (2 to 3 minutes per side). Drain the chicken on paper towels and repeat twice, adding more oil as necessary, to fry the remaining chicken. Then, transfer the chicken to a baking sheet.

Step 6:

Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear. This should take 8 to 10 minutes. Inserting an instant-read thermometer into the center should read at least 165 degrees F (74 degrees C).

Step 7:

Remove the chicken from the oven, then place a chicken filet on the bottom half of a bun. Then, add the Buffalo sauce to taste and top it with pickle slices, tomato, and lettuce. Spread the ranch dressing on the inside of the top bun and place it over the sandwich. Repeat this step to make the remaining sandwiches.

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