Arby’s Buffalo Chicken Sandwich Copycat Recipe

This Arby’s buffalo chicken sandwich copycat brings that crispy, saucy fast food crunch home in about 30 minutes. If you’ve ever driven past Arby’s just for this sandwich, you already know why it’s worth making from scratch.

The breading stays crunchy under the sauce, the ranch cools it down just enough, and you’re not stuck with whatever’s left in the drive-through warmer.

Why I Love This Recipe

The thing that makes this one worth repeating is the double-dredge on the chicken. Two passes through the flour mixture gives you a thick, shaggy crust that holds up to the hot sauce instead of turning to mush.

The sauce is sharp and buttery at the same time. A little cayenne in the breading means the heat comes from two directions, which is closer to the real thing than just dunking a plain fillet in sauce.

This is the version I keep coming back to when I want something satisfying on a weeknight.

Recipe Ingredients

• 1.5 lb boneless skinless chicken breasts (2 large) – Slice them in half horizontally so they fit the bun and cook evenly
• 1 cup all-purpose flour – For the first and second dredge
• 2 tsp garlic powder – Goes into the flour for background heat
• 1.5 tsp onion powder – Rounds out the savory flavor in the breading
• 1 tsp smoked paprika – Adds color and a mild smokiness to the crust
• 0.5 tsp cayenne pepper – Builds heat in the breading itself
• 1 tsp salt – Seasons the flour dredge
• 0.5 tsp black pepper – Added to the flour dredge
• 2 large eggs – Beaten, for the egg wash between dredges
• 2 tbsp milk – Loosens the egg wash so it coats evenly
• 0.5 cup Frank’s RedHot Original sauce – The base of the buffalo sauce
• 3 tbsp unsalted butter – Melted into the hot sauce for a glossy, rich coating
• 4 brioche buns – Soft enough to compress slightly when you bite, which keeps everything together
• 4 tbsp ranch dressing – Use store-bought or homemade; it cools the heat and mimics the Arby’s finish
• 1 cup shredded iceberg lettuce – Adds a cold crunch between the chicken and the sauce
• 4 tomato slices – Optional, but they add a cool, watery contrast
• Vegetable oil for frying – About 2 inches in a heavy-bottomed pot or cast-iron skillet

Variations / Substitutions

• Chicken thighs – Boneless thighs stay juicier than breast meat and give you slightly more flavor in the crust.
• Buttermilk instead of egg wash – Soak the chicken in buttermilk for 30 minutes before dredging and skip the egg; the crust will be even thicker and tangier.
• Air fryer instead of frying – Spray the dredged chicken generously with oil and cook at 400°F (200°C) for 18 to 20 minutes, flipping halfway; the crust won’t be quite as shaggy but still crisps up well.
• Extra hot sauce – Swap 2 tbsp of the Frank’s for a habanero sauce to push the heat noticeably higher without changing the texture.
• Blue cheese dressing instead of ranch – It’s sharper and saltier, closer to a classic buffalo wing combination.
• Dairy-free – Replace the butter in the sauce with a neutral oil and use a dairy-free ranch; the glaze will be slightly less rich but still coats the chicken well.

If you like this sandwich, you might also enjoy making a Popeyes Spicy Chicken Sandwich Copycat Recipe.

How To Make Buffalo Chicken Sandwich

Step 1: Dredge the Chicken

Set up your dredging station with two shallow bowls. In the first, whisk together the 1 cup all-purpose flour, 2 tsp garlic powder, 1.5 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp cayenne, 1 tsp salt, and 0.5 tsp black pepper. In the second, beat the 2 large eggs with 2 tbsp milk until smooth.

Working with one piece at a time, press each chicken breast half firmly into the flour mixture so it’s fully coated, then dip it into the egg wash, letting the excess drip off, then back into the flour again. Press down both times so the coating sticks. Set the coated pieces on a wire rack while you get the oil hot.

The double coat is what creates those jagged, crispy edges that grab onto the sauce. If the flour looks smooth and uniform on the chicken, press harder on the second dredge.

Step 2: Fry the Chicken

Pour about 2 inches of vegetable oil into a heavy-bottomed pot or cast-iron skillet and heat it over medium-high until it reaches 350°F (175°C). Lower the chicken pieces in carefully, two at a time so you don’t crowd the pan, and fry for 5 to 6 minutes per side until the crust is deep golden brown and the internal temperature reads 165°F (74°C).

Transfer the cooked pieces to a wire rack, not paper towels. A rack lets steam escape underneath and the crust stays crisp while you finish the rest.

Crowding the pan drops the oil temperature fast, which makes the crust greasy instead of crunchy. Keep a thermometer in the oil if you have one and let it come back to 350°F between batches.

Step 3: Simmer the Buffalo Sauce

While the last batch of chicken fries, combine the 0.5 cup Frank’s RedHot Original sauce and 3 tbsp unsalted butter in a small saucepan over low heat. Stir for 2 to 3 minutes until the butter is fully melted and the sauce is glossy and slightly thickened. Take it off the heat as soon as it’s smooth.

Don’t let the sauce boil. Boiling breaks the butter into greasy puddles rather than a cohesive glaze, and the coating ends up sliding off the chicken.

Step 4: Coat the Chicken in Sauce

Working quickly while the chicken is still hot, use tongs to turn each piece in the buffalo sauce until every surface is coated. You want a generous, sticky layer, not a pool. Give each piece about 10 to 15 seconds in the sauce, turning once, then let them rest on the rack for 1 minute so the glaze sets slightly.

The sauce will look shiny and cling to the crunchy ridges in the crust. If it’s running off and pooling at the bottom, the sauce cooled too much; put it back on low heat for 30 seconds and try again.

Step 5: Layer and Serve the Sandwiches

Spread 1 tbsp ranch dressing on the bottom half of each brioche bun. Layer on a small handful of the shredded iceberg lettuce, a tomato slice if you’re using them, then set the sauced chicken fillet on top. Press the top bun down lightly and serve immediately while the crust is still crackling.

Recipe Tips

• Bring the chicken to room temperature first. Cold chicken straight from the fridge takes longer to cook through, which means the crust can over-brown before the center hits 165°F. Pull it out 15 minutes before you start.
• Use a wire rack throughout. It keeps the breading from steaming and going soft, both after frying and after saucing. A plate works in a pinch but the bottom of the crust will soften.
• Toast the buns. A quick 60 seconds cut-side down in a dry skillet over medium heat stops the bread from turning soggy under the sauced chicken.
• Don’t sauce too early. If you coat the chicken more than a couple of minutes before building the sandwiches, the steam trapped under the sauce softens the crust. Sauce and assemble right before you eat.

Fry times by chicken thickness:

How To Store

• Refrigerate – Store leftover fried chicken (unsauced if possible) in an airtight container for up to 3 days. Once sauced and assembled, the sandwich does not keep well.
• Reheating – Reheat unsauced fillets in an air fryer or oven at 375°F (190°C) for 8 to 10 minutes to bring back the crunch, then re-sauce before serving.

What To Serve With Buffalo Chicken Sandwich

Waffle fries or thin-cut fried potatoes are the obvious pairing, and they work because something starchy and mild offsets the sharp vinegar heat in the sauce. A simple creamy coleslaw on the side does the same thing in a different texture, and the cool crunch contrasts with the hot, saucy chicken in a way that makes each bite feel more balanced. If you want something lighter, a few celery sticks with extra ranch is the same flavor logic as the sandwich itself, just in a different form.

Frequently Asked Questions

Can I make the breaded chicken ahead of time?

Yes. Dredge the chicken up to 4 hours ahead and keep the coated pieces uncovered on a wire rack in the fridge. The cold air actually helps the coating bond, so it fries up slightly better than freshly dredged.

What if I don’t have a thermometer for the oil?

Drop a small pinch of flour into the oil. If it sizzles immediately and rises to the surface within 2 seconds, you’re close enough to 350°F to start frying.

Can I bake the chicken instead of frying?

Yes, but the crust will be thinner and drier. Bake on a wire rack set over a sheet pan at 425°F (220°C) for 20 to 25 minutes, flipping once at the halfway point, until the internal temperature reaches 165°F (74°C).

How do I keep the sandwich from getting soggy if I’m feeding a crowd?

Sauce the chicken right before serving and keep the components separate until the last minute. You can keep fried fillets warm and crisp on a wire rack in a 250°F (120°C) oven for up to 20 minutes without losing too much crunch.

—

Buffalo Chicken Sandwich Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb boneless skinless chicken breasts (2 large, halved horizontally)
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 2 large eggs
• 2 tbsp milk
• 0.5 cup Frank’s RedHot Original sauce
• 3 tbsp unsalted butter
• 4 brioche buns
• 4 tbsp ranch dressing
• 1 cup shredded iceberg lettuce
• 4 tomato slices
• Vegetable oil for frying

Method

 

1. Whisk the flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in one bowl. Beat the eggs and milk in a second bowl. Dredge each chicken piece in flour, then egg wash, then flour again, pressing firmly each time. Rest on a wire rack.
2. Heat 2 inches of vegetable oil to 350°F (175°C) in a heavy pot. Fry the chicken 2 pieces at a time for 5 to 6 minutes per side until deep golden brown and 165°F (74°C) internally. Transfer to a wire rack.
3. Combine the Frank’s RedHot and butter in a small saucepan over low heat and stir for 2 to 3 minutes until the butter melts and the sauce is glossy. Remove from heat.
4. Toss each fried chicken piece in the buffalo sauce using tongs, coating all sides, then rest on the rack for 1 minute.
5. Spread 1 tbsp ranch on each bun bottom, layer on lettuce and tomato, add the sauced chicken, and press the top bun on. Serve immediately.

Notes

The double dredge makes the biggest difference in texture, so don’t skip the second pass through the flour. If you’re making these for more than 4 people, keep finished fillets warm on a wire rack in a 250°F oven while you fry the rest, and sauce them all at once right before assembling. Frank’s RedHot is the one sauce that gives you the right vinegar-to-heat ratio here; other brands will change the flavor noticeably.