Crispy Buffalo Chicken Sandwich
A crunchy oven-baked buffalo chicken sandwich with a tangy honey-hot glaze, crunchy celery slaw and quick blue-cheese yogurt sauce. It keeps the fiery, cooling balance of the classic while skipping the deep fryer and raw-egg dressing.
A crunchy oven-baked buffalo chicken sandwich with a tangy honey-hot glaze, crunchy celery slaw and quick blue-cheese yogurt sauce. It keeps the fiery, cooling balance of the classic while skipping the deep fryer and raw-egg dressing.
Ingredients
23 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 29g
- Carbs
- 62g
- Protein
- 43g
Whole recipe (6 servings): 4140 kcal
- 6 boneless skinless chicken thighs (about 900 g), trimmed
- 250 ml buttermilk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 150 g panko breadcrumbs
- 60 g all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper, or to taste
- 2 tbsp olive oil
- For the glaze: 100 ml cayenne pepper hot sauce
- 30 g unsalted butter
- 1 tbsp honey
- 1 tsp cider vinegar
- For the slaw: 2 celery stalks, finely sliced
- 150 g finely shredded green cabbage
- 1 tbsp lemon juice
- For the sauce: 150 g Greek yogurt
- 60 g blue cheese, crumbled
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- 6 sturdy burger buns
- Dill pickle slices, to serve
Method
6 steps- Put the chicken in a bowl with the buttermilk, salt and pepper. Cover and chill for at least 20 minutes (or up to 8 hours). Heat the oven to 220°C/425°F and place a wire rack over a baking tray; oil the rack lightly.
- Mix the panko, flour, smoked paprika, garlic powder and cayenne in a shallow dish. Lift each thigh from the buttermilk, let excess drip off, then press into the crumb mixture. Arrange on the rack and drizzle or spray with olive oil.
- Bake for 20–25 minutes, turning once halfway, until the coating is crisp and the thickest part of each thigh reaches 74°C/165°F.
- While the chicken cooks, stir the hot sauce, butter, honey and cider vinegar in a small pan over low heat until the butter melts. Keep warm. Toss the celery and cabbage with lemon juice and a pinch of salt.
- Mash the blue cheese into the yogurt with the mayonnaise and lemon juice. Thin with a teaspoon of water if needed, then chill until serving.
- Brush or toss the cooked chicken lightly with the hot glaze. Toast the buns, spread with blue-cheese yogurt, add pickles, chicken and celery slaw, then serve straight away.
Recipe notes
Helpful tips
- For extra crispy chicken, let the breaded thighs rest in the refrigerator for 15 minutes before frying.
- Adjust the amount of blue cheese to your taste—add more for a stronger flavor.
- If you don't have potato buns, brioche or any soft burger bun works well.
- The buffalo sauce can be made ahead and reheated gently.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Wire rack
- Sheet pan
- Mixing bowls
- Immersion blender
- Small saucepan
- Tongs
Storage
Store leftover fried chicken and blue cheese dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 375°F oven for 8–10 minutes to maintain crispiness. Assemble sandwiches fresh.
Additional tips
- Use caution when frying with hot oil. Do not overcrowd the pot. Ensure chicken reaches an internal temperature of 165°F. Contains dairy, egg, and gluten.
Recipe inspiration
Inspired by Brian Lagerstrom
Estimated nutrition
Per serving: 690 calories
Fat: 29 g · Carbs: 62 g · Protein: 43 g
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