Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe

If you are craving a sandwich that packs a punch of flavor and texture, the Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe will become your new obsession. Imagine juicy, crispy chicken coated in a spicy, buttery buffalo sauce, perfectly balanced by a cool, creamy blue cheese slaw that adds crunch and tang to every bite. This sandwich isn’t just a meal; it’s a celebration of bold tastes and homemade goodness that will make any gathering unforgettable and every lunch feel like a treat.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, whether it’s bringing zest, richness, crunch, or that all-important spicy kick. These simple yet thoughtfully chosen components work together to create a layered and unforgettable sandwich experience.

• Chicken breasts or thighs: Pounding to an even thickness ensures fast, juicy cooking with a crisp coating.
• Kosher salt: Essential for seasoning to bring out all natural flavors.
• Peanut oil: Ideal for frying because of its high smoke point and neutral flavor.
• Buttermilk and whole milk: Create a tenderizing marinade for the chicken, contributing to a juicy inside.
• Hot sauce (Texas Pete preferred): Adds authentic tangy heat to both marinade and sauce.
• Fresh lemon juice: Brightens the buffalo sauce and marinade with a citrusy punch.
• All-purpose flour and cornstarch: Combine for the perfect crunchy coating.
• Paprika and smoked paprika: Provide smoky depth and vibrant color to the breading.
• Garlic powder, cayenne, white and black pepper: Layer on aromatic heat and spice complexity.
• Unsalted butter: Melts into the buffalo sauce for richness and smoothness.
• Green and purple cabbage, grated carrot: Fresh and crisp vegetables that form the slaw’s refreshing base.
• Mayonnaise and apple cider vinegar: Creamy and tangy binder for the blue cheese slaw.
• Crumbled blue cheese: The star of the slaw, lending sharp creaminess that cuts the heat beautifully.
• Celery seed and granulated sugar: Classic slaw seasonings for balanced flavor and a hint of sweetness.
• Shallots: Thinly sliced and fried to crispy perfection with a spicy kick.
• Ultimate homemade or store-bought hamburger buns: Soft and sturdy carriers for this powerhouse sandwich.

How to Make Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe

Step 1: Prepare the Chicken

Start by pounding your chicken breasts or thighs to a uniform ½-inch thickness and slicing breasts in half so each piece cooks evenly. Season generously with kosher salt on both sides and let them rest while prepping other ingredients; this simple yet crucial step primes the chicken for maximum flavor and juiciness.

Step 2: Make the Buttermilk Marinade

Whisk together buttermilk, whole milk, hot sauce, fresh lemon juice, beaten egg, and a pinch of kosher salt until smooth. This marinade gently tenderizes the chicken while imparting tangy heat that will seep through the breading, ensuring every bite bursts with bold flavor.

Step 3: Prepare the Dry Seasoned Flour Mix

In a shallow dish, combine flour, cornstarch, paprika, smoked paprika, granulated garlic, fine sea salt, white pepper, black pepper, and cayenne for a crunchy, flavorful coating. This blend is the secret behind the perfect crispy crust that holds the tender chicken inside.

Step 4: Dredge and Double-Dip the Chicken

First, coat each piece of chicken thoroughly in the dry flour mixture, pressing so it clings well. Then, dip into a portion of the buttermilk mixture added to some reserved flour mix, coating completely once again before a final dusting with flour to create an irresistible double crust. Allow the coated chicken to rest on a wire rack for at least 30 minutes; this resting period solidifies the crust for frying.

Step 5: Make the Buffalo Sauce

On the stove, melt butter in a saucepan and stir in hot sauce, lemon juice, granulated garlic, salt, and black pepper. Bring to a boil briefly, then simmer until flavors meld into a rich, tangy, and buttery sauce that will soak your fried chicken to mouthwatering perfection.

Step 6: Prepare Blue Cheese Slaw

Toss shredded green and purple cabbage with grated carrot, mayonnaise, apple cider vinegar, crumbled blue cheese, sugar, celery seed, salt, and pepper until every shred is creamy and tangy. This vibrant slaw adds a refreshing crunch and balances the heat with its cool, bold flavor.

Step 7: Marinate Spicy Shallots

Thin shallot rings in a blend of buffalo sauce, buttermilk, salt, and black pepper, then let them soak for at least 20 minutes. These marinated shallots will be dredged and fried to bring crispy, spicy bites that elevate the sandwich with another layer of indulgence.

Step 8: Fry the Chicken and Shallots

Heat your peanut oil to 350–375°F, and working in batches, fry the chicken until golden and cooked through (internal temp of 165°F). Keep the fried chicken warm in the oven while dredging and frying shallots in the same oil until crisp and golden. The crisp chicken and shallots create a glorious texture contrast that sets this sandwich apart.

Step 9: Assemble the Sandwiches

Lightly toast hamburger buns, spread a generous layer of blue cheese slaw on the bottom bun, toss the warm fried chicken in buffalo sauce, and place it atop the slaw. Add more slaw followed by a heap of the crispy, spicy fried shallots before topping with the bun. This assembly guarantees an irresistible bite every single time.

How to Serve Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe

Garnishes

Sprinkle extra blue cheese crumbles or fresh parsley on top of the sandwiches for an appealing presentation and a little added fresh flavor. A drizzle of additional buffalo sauce can bring even more heat for spice lovers. House-made pickles also make outstanding garnishes, adding acidity that balances the richness perfectly.

Side Dishes

Pair your sandwiches with classic sides like crispy French fries or crunchy celery sticks to echo the buffalo wing tradition. For a healthier twist, serve with a crisp garden salad or roasted sweet potato wedges glazed with honey and smoked paprika. These sides complement the sandwich’s bold flavors beautifully without overpowering it.

Creative Ways to Present

Consider assembling slider versions to serve as crowd-pleasing appetizers for game day or parties. You can also offer build-your-own stations with extra slaw, sauces, and toppings like jalapeños or avocado slices, allowing guests to customize their Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe for maximum fun and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover chicken, slaw, and sauces can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken and slaw chilled to maintain freshness and avoid sogginess. Assemble sandwiches just before serving to enjoy the full texture and flavor.

Freezing

You can freeze the fried chicken pieces (without sauce) wrapped tightly in foil or plastic wrap and placed in a freezer bag for up to 2 months. Slaw does not freeze well due to its creamy dressing, so prepare that fresh when you’re ready to serve again.

Reheating

To reheat chicken, bake it uncovered at 350°F for 10 to 15 minutes until warmed through and crispy on the outside. Avoid microwaving as it can make the crust soggy and the chicken dry. Keep blue cheese slaw chilled and add fresh just before serving to maintain its delightful crunch and creaminess.

FAQs

Can I use different types of hot sauce for this recipe?

Absolutely! While Texas Pete is suggested for its mild heat and flavor balance, feel free to experiment with your favorite hot sauces to adjust the spiciness and taste to your liking.

What’s the best way to get the chicken extra crispy?

The double-dredging technique combined with resting the breaded chicken before frying is key. It allows the coating to fully set and adhere, resulting in an irresistibly crunchy crust after frying.

Can I make the blue cheese slaw without blue cheese?

If blue cheese isn’t to your taste, you can omit it or substitute with a milder cheese like feta or extra crumbled cotija. Just know that the pungent blue cheese is what balances the heat beautifully in this recipe.

Is it possible to bake the chicken instead of frying?

Yes, baking is a healthier option, but keep in mind that frying gives the sandwich its signature crunch and juiciness. To bake, coat the chicken as usual and bake at 425°F on a wire rack for about 25-30 minutes, flipping halfway through.

Can I prepare any parts of this recipe in advance?

You can marinate the chicken and prepare the blue cheese slaw a day ahead. The spicy shallot marinade can also be made in advance. This prep makes assembly quick on the day you’re serving.

Final Thoughts

There is something truly special about a sandwich that brings together crispy fried chicken, fiery buffalo sauce, and creamy blue cheese slaw in perfect harmony. I can’t wait for you to try this Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe because it’s a guaranteed crowd-pleaser that transforms a simple meal into a flavorful celebration. Whether for a casual weeknight dinner or a lively gathering, these sandwiches will quickly become a beloved favorite you’ll want to make again and again.

Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Fried Buffalo Chicken Sandwich recipe features crispy, golden fried chicken coated in a spicy buffalo sauce, layered with a tangy blue cheese slaw and topped with crunchy, spicy fried shallots. Served on a toasted bun, it’s a perfect combination of bold flavors and textures for a satisfying meal ideal for game days or casual dinners.

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Ingredients

Scale 1x2x3x

Chicken and Breading

• 3 large Chicken Breasts, pounded to ½-inch thick and sliced in half (or 6 boneless skinless chicken thighs flattened to ½ inch) (about 1 ½ to 2 lbs.)
• 1 ½ Teaspoon Kosher Salt
• 1 Quart Peanut Oil or other neutral frying oil
• 1 Cup Buttermilk
• ½ Cup Whole Milk
• ¼ Cup Hot Sauce (Texas Pete brand preferred)
• 1 Tablespoon Fresh Lemon Juice (from about ½ lemon)
• 1 Egg, beaten
• 1 ½ Teaspoons Fine Sea Salt, divided
• 2 Cups All-Purpose Flour
• 1 Tablespoon Cornstarch
• 1 ½ Teaspoons Paprika
• ¼ Teaspoon Smoked Paprika
• 1 Teaspoon Granulated Garlic
• ½ Teaspoon White Pepper
• 1 Teaspoon Black Pepper
• ¼ Teaspoon Cayenne Pepper

Buffalo Sauce

• 4 Tablespoons Unsalted Butter
• 1 Cup Hot Sauce (Texas Pete brand preferred)
• ½ Teaspoon Garlic Powder
• ½ Tablespoon Fresh Lemon Juice (from about ¼ lemon)
• ½ Teaspoon Kosher Salt
• ¼ Teaspoon Black Pepper

Blue Cheese Slaw

• ½ Head Green Cabbage, thinly shredded (about 2 cups)
• ¼ Head Purple Cabbage, thinly shredded (about 1 cup)
• 1 Medium Carrot, grated (about 1 cup)
• ½ Cup Mayonnaise
• 1 ½ Teaspoons Apple Cider Vinegar
• 1 (5 oz.) Container Crumbled Blue Cheese (about ¾ cup)
• 1 Teaspoon Granulated Sugar
• ½ Teaspoon Kosher Salt, plus more to taste
• ¼ Teaspoon Celery Seed
• ¼ Teaspoon Fresh Cracked Black Pepper, plus more to taste

Spicy Fried Shallots

• 2–3 Small Shallots, sliced into ⅛ inch rings
• ¼ Cup Buffalo Sauce (from the above recipe)
• 1 Tablespoon Buttermilk
• ¼ Teaspoon Kosher Salt
• ¼ Teaspoon Black Pepper
• 1 Cup Leftover Fried Chicken Dredging Flour (from previous steps)
• ½ Teaspoon Black Pepper (for finishing)
• Pinch of Kosher Salt (for finishing)

Sandwich

• Ultimate Homemade Hamburger Buns or store-bought hamburger buns

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Instructions

1. Prepare the Chicken: Pound chicken breasts or thighs to ½-inch thick and slice in half. Season both sides with 1 ½ teaspoons kosher salt and let rest while preparing other ingredients.
2. Make Buttermilk Mixture: In a shallow dish, whisk together buttermilk, whole milk, hot sauce, lemon juice, beaten egg, and ½ teaspoon kosher salt until combined.
3. Make Flour Mixture: In another shallow dish, combine flour, cornstarch, paprika, smoked paprika, granulated garlic, remaining 1 teaspoon fine sea salt, white pepper, black pepper, and cayenne pepper. Stir well.
4. Dredge Chicken in Flour: Press each chicken piece into the flour mixture to coat thoroughly. Shake off excess flour and place on wire rack. Repeat for all pieces.
5. Combine Flour and Buttermilk Mixtures: Stir 3 to 4 tablespoons of the buttermilk mixture into the flour mixture gently to create a sticky coating mix.
6. Double Coat Chicken: Dip floured chicken into the buttermilk mixture ensuring full coating, then back into the flour mixture, pressing to cover tops well. Shake off excess flour and rest on wire rack for at least 30 minutes.
7. Make Buffalo Sauce: In a medium saucepan over medium-high heat, melt butter. Add hot sauce, lemon juice, garlic powder, salt, and pepper. Bring to boil, reduce heat to simmer and cook for 5 minutes. Keep warm covered.
8. Prepare Blue Cheese Slaw: In a large bowl, combine green and purple cabbage, grated carrot, mayonnaise, apple cider vinegar, blue cheese, sugar, celery seed, salt, and pepper. Mix well and refrigerate until serving.
9. Marinate Shallots: In a bowl, mix sliced shallots with ¼ cup buffalo sauce, 1 tablespoon buttermilk, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Marinate for 20-30 minutes (or up to overnight) covered in fridge.
10. Heat Oil for Frying: Preheat oven to 200°F. Heat oil in a large pot or Dutch oven to 350–375°F for frying.
11. Fry Chicken: Fry chicken in batches, turning frequently, maintaining oil temperature around 350°F. Cook about 6-8 minutes per batch until golden brown and internal temperature reaches 165°F.
12. Drain and Keep Warm: Remove chicken and place on wire rack. Season immediately with kosher salt and let drain 5-10 minutes. Transfer to oven to keep warm.
13. Fry Shallots: Remove shallots from marinade, shaking off excess liquid. Dredge in leftover dredging flour, shake off excess, and fry in hot oil for 2-3 minutes until golden and crispy. Season with black pepper and kosher salt.
14. Assemble Sandwich: Toast buns. Spread blue cheese slaw on bottom bun. Toss warm fried chicken in buffalo sauce until well coated, place on slaw. Add additional slaw and top with spicy fried shallots. Cover with top bun and serve immediately.

Notes

• Use an instant-read thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
• Allowing the chicken to rest after dredging helps the breading adhere during frying.
• Marinating shallots in buffalo sauce adds extra flavor and spice, but can be done overnight for convenience.
• Keep fried chicken warm in a low oven to maintain crispiness and temperature before serving.
• Adjust cayenne pepper and hot sauce quantities to control the spiciness level according to preference.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Sandwich
• Method: Frying
• Cuisine: American