Buffalo Chicken Sandwich

This crispy Buffalo Chicken Sandwich has breadcrumb fried chicken cutlets brushed in buffalo sauce, stacked onto brioche buns with crunchy romaine and pickled carrot salad tossed in blue cheese dressing.

This crispy Buffalo Chicken Sandwich is everything I want in a comfort-food sandwich: crunchy breadcrumb fried cutlets, brushed with Frank’s wing sauce for that classic buffalo heat, layered onto soft brioche, and topped with romaine and pickled carrot salad tossed in blue cheese dressing. Every bite hits that perfect balance of spicy, buttery, crispy, creamy, and fresh, making it feel like the ultimate upgrade to your favorite buffalo wings.

I love how the pickled carrots brighten up the richness of the fried chicken and buttery sauce, while the romaine keeps it crisp and fresh. The blue cheese dressing ties everything together with that tangy, creamy finish that buffalo chicken always needs, and the brioche bun makes it feel extra special—soft enough to soak up all the flavor without losing that irresistible crunch from the cutlet.

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Buffalo Chicken Sandwich

This crispy Buffalo Chicken Sandwich has breadcrumb fried chicken cutlets brushed in buffalo sauce, stacked onto brioche buns with crunchy romaine and pickled carrot salad tossed in blue cheese dressing.

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Ingredients

For the chicken:

• ▢ 4 boneless skinless chicken thighs
• ▢ Buttermilk for marinating
• ▢ 3/4 cup all-purpose flour
• ▢ 2 large eggs, whisked
• ▢ sea salt
• ▢ pepper
• ▢ 2 cup Italian breadcrumbs or panko
• ▢ neutral oil, for shallow frying

The wing sauce:

• ▢ 5 tbsp butter
• ▢ 1/2 cup Franks Red Hot Sauce (See notes)

The rest:

• ▢ 1 cup pickled carrots/celery (See notes)
• ▢ 2 cups shredded romaine
• ▢ 1/4 cup blue cheese dressing
• ▢ black pepper, to taste
• ▢ 4 brioche buns
• ▢ Extra blue cheese dressing
• ▢ Optional pickle slices

Instructions 

• Prep the chicken: 12-24 hours before: Add the chicken to enough buttermilk that they are submerged. Refrigerate until ready to cook. The buttermilk will help tenderize the meat.
• Wash and pat dry the thighs. Season with salt and pepper.
• Bread the thighs: Dredge in flour, then egg, then breadcrumbs until evenly coated.
• Make the buffalo butter: Melt butter with Frank's RedHot until smooth.
• Fry: Heat a shallow layer of oil in a skillet over medium heat. Fry each thigh for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack and brush with the buffalo butter.
• Toss the salad: Combine romaine, pickled carrots, and blue cheese dressing.
• Assemble: Add chicken to toasted brioche buns, top with salad, and finish with extra blue cheese dressing.

Video

Notes

Note: You can substitute Franks Wing Sauce for the butter/hot sauce combo to save time

 

Notes: See my recipe HERE for those pickled carrots & celery