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arbys buffalo chicken sandwich

Buffalo Chicken Sandwich Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.