Buffalo Chicken Sandwich with Ranch and Blue Cheese
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A flavorful buffalo chicken sandwich featuring crispy buttermilk-marinated fried chicken tossed in homemade buffalo sauce, served with either ranch or blue cheese sauce, pickles, lettuce, smoked gouda, and bacon on toasted buns. This recipe settles the debate between ranch and blue cheese as the perfect buffalo chicken accompaniment.
00:40:00 total
Serves 2
medium
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Ingredients
- chicken breasts - 2 large (boneless, skinless, pounded to 1/2 inch thickness)
- buttermilk - about 1 cup for marinade + 7 tablespoons for sauces (for marinade and ranch/blue cheese sauces)
- Frank's Cayenne Hot Sauce - about 1/4 cup for marinade + 1/2 cup for buffalo sauce (for marinade and buffalo sauce)
- white vinegar - 1 cup (for pickling liquid)
- water - 3/4 cup (for pickling liquid)
- kosher salt - about 2 tablespoons total (1 tbsp for pickling liquid + 1 tbsp for seasoning flour + to taste in sauces)
- cucumber - 1 medium (sliced about 1/4 inch thick on bias)
- fresh dill - a few sprigs (sprigs for pickling)
- whole peppercorns - about 1 teaspoon (for pickling)
- bacon strips - 4-6 strips (for sandwich topping)
- mayonnaise - 3/4 cup total (1/2 cup for ranch, 1/4 cup for blue cheese) (for ranch and blue cheese sauces)
- sour cream - about 1/2 cup total (1/4 cup each) (for ranch and blue cheese sauces)
- garlic powder - 1 tablespoon for seasoning flour + 1 tablespoon for ranch sauce (for ranch and seasoning flour)
- fresh dill - 2 tablespoons (chopped for ranch sauce)
- fresh parsley - about 1 tablespoon (chopped for ranch sauce)
- black pepper - to taste (to taste in sauces)
- blue cheese - 1/2 cup (crumbled for blue cheese sauce)
- garlic clove - 1 clove (grated or minced for blue cheese sauce)
- lemon zest - zest of 1/4 lemon (for blue cheese sauce)
- lemon juice - 1 tablespoon (for blue cheese sauce)
- unsalted butter - 5 tablespoons (cold, for buffalo sauce)
- all-purpose flour - 2/3 cup (for chicken seasoning flour)
- rice flour - 1/2 cup (for extra crispy chicken coating)
- cayenne pepper - 1 tablespoon (for seasoning flour)
- paprika - 1 tablespoon (for seasoning flour)
- burger buns - 2 buns (toasted and buttered)
- butter - watch the video to see (softened, for toasting buns)
- lettuce - watch the video to see (for sandwich assembly)
- smoked gouda cheese - 4 slices (slices for sandwich)
Instructions
- Marinate Chicken: Pound chicken breasts to about 1/2 inch thickness. Place in a bowl and cover with buttermilk and 1/4 cup Frank's hot sauce. Mix well, cover with plastic wrap, and refrigerate for at least 3 hours, preferably overnight.
- Make Pickles: Heat white vinegar, water, and kosher salt in a pot until salt dissolves and liquid bubbles. Slice cucumber about 1/4 inch thick on bias. Place cucumbers, dill sprigs, and peppercorns in a jar. Pour hot pickling liquid over and seal. Let pickle at room temperature for 3-4 hours or overnight.
- Cook Bacon: Line a baking tray with parchment paper, lay bacon strips on it. Place in a cold oven set to 400°F (204°C). Bake for 15-20 minutes, flipping halfway, until desired crispiness.
- Prepare Ranch Sauce: Mix 1/2 cup mayo, 1/4 cup sour cream, 4 tablespoons buttermilk, 1 tablespoon garlic powder, 2 tablespoons chopped dill, chopped parsley, salt, and pepper. Refrigerate until ready to use.
- Prepare Blue Cheese Sauce: Combine 1/3 cup sour cream, 1/4 cup mayo, 3 tablespoons buttermilk, grated garlic clove, lemon zest and juice, and 1/2 cup crumbled blue cheese. Season lightly with salt and pepper. Refrigerate until ready.
- Make Buffalo Sauce: Heat 1/2 cup Frank's hot sauce in a pan over medium heat. Gradually whisk in 5 tablespoons cold butter in small knobs, stirring constantly until sauce emulsifies and turns amber-orange. Keep warm.
- Prepare Seasoning Flour: In a large bowl, whisk together 2/3 cup all-purpose flour, 1/2 cup rice flour, 1 tablespoon cayenne, 1 tablespoon paprika, 1 tablespoon garlic powder, and 1 tablespoon kosher salt.
- Coat Chicken: Add about 5 tablespoons of buttermilk marinade to the seasoning flour and mix. Using a dry hand, dredge each chicken breast in the flour mixture, pressing to adhere well. Shake off excess flour.
- Fry Chicken: Heat oil to 350°F (175°C). Fry chicken breasts for 7-10 minutes until golden crispy and internal temperature reaches 165°F (74°C). Drain on paper towels.
- Toss Chicken in Buffalo Sauce: Place fried chicken in a large bowl, pour buffalo sauce over, and gently toss to coat evenly.
- Toast Buns: Slice burger buns, spread with softened butter, and toast until golden brown.
- Assemble Ranch Sandwich: Spread ranch sauce on bottom bun, add pickles and lettuce, top with buffalo chicken, smoked gouda, melted bacon, drizzle more ranch, and cap with top bun.
- Assemble Blue Cheese Sandwich: Spread blue cheese sauce on bottom bun, add pickles and lettuce, top with buffalo chicken, smoked gouda, melted bacon, drizzle more blue cheese sauce, and cap with top bun.
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