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This Crispy Buffalo Chicken Sandwich is a spicy and tangy twist on my OG “Fried” Chicken Sandwich. A healthy and delicious alternative to the fast food version!
Over the past few months, my recipe for “Fried” Chicken Sandwiches has become one of the most popular on my blog. I’m ecstatic that you all are loving this one as much as we do.
I’ve received a lot of requests for different versions of the original. It serves as a nice base recipe for tons of different flavor profiles. I have a lot of ideas in the works, and this one here is the first I’m sharing!
If you thought it couldn’t get better than a crispy, juicy chicken breast sandwiched between a fluffy bun–all while staying on track–allow me to blow your mind! I added hints of buffalo sauce throughout and then topped it off with a creamy slaw using my Light Ranch Dressing. Divine!
The good news is that if you’ve made my original recipe, this will be super easy for you. We’re just subbing in some Frank’s Wing Sauce for the almond milk to give it a tangy kick.
Make sure you buy the Frank’s actual Wing Sauce in the orange bottle. DON’T get the hot sauce in the red bottle–it’ll be too hot.
Definitely head over to my Instagram page (@litecravings) for a live tutorial of the breading and cooking process for the chicken. You can find it in my food, but I’ll also share it again in my stories today. I know breading recipes can be a bit tricky, so hopefully seeing me do it will help you out.
For a great topper, buy some coleslaw mix and add in a few tablespoons of Light Ranch Dressing. You could even add in some blue cheese to to the slaw if you like. Such a great combo.
How to Make A Crispy Buffalo Chicken Sandwich
Pound the chicken breasts out to even thickness. Pat chicken VERY dry with paper towels. I cannot emphasize this enough. If you’re running out of breading it’s mostly likely that you chicken isn’t dry enough. Set aside on a cutting board.
Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp wing sauce.
Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.
Coat chicken in seasoned flour mixture, then dust off until you only have a thin coating of flour on chicken. Set chicken aside.
Add1 1/2 tbsp almond milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.
Dip flour-coated chicken into egg mixture and let all excess drain off. Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray–enough to lightly coat the breading.
See all cooking methods in the recipe card
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
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4.58 from 7 votes
Crispy Buffalo Chicken Sandwich
This Crispy Buffalo Chicken Sandwich is a spicy and tangy twist on my OG "Fried" Chicken Sandwich. A healthy and delicious alternative to the fast food version!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course, Sandwich
Cuisine: American
Servings: 4 chicken patties
Calories: 130kcal
Author: Geri
Ingredients
- 2 boneless, skinless chicken breasts, cut in half
- 1/3 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp each garlic powder, onion powder, and paprika
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 2 tbsp Frank's Wing Sauce
- 1 1/2 tbsp almond milk, divided (or skim milk)
- 1 large egg
- oil cooking spray
- 1/3 cup Frank's Wing Sauce
RANCH SLAW
- 1 cup coleslaw mix
- 2-3 tbsp Light Ranch Dressing
ADD-ONS (extra points/cals)
- 4 hamburger buns
- extra Light Ranch Dressing
- blue cheese crumbles
Instructions
Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. If you're running out of breading it's mostly likely that your chicken isn't dry enough. Set chicken aside on a cutting board.
Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp Frank's Wing Sauce.
Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.
Coat chicken in seasoned flour mixture. Shake off all of the excess flour. Set chicken aside.
Add 1 1/2 tbsp of milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.
Dip flour-coated chicken into egg mixture and let excess drain off almost completely.
Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray–enough to lightly coat the breading.
See below for cooking methods. After the chicken patties are cooked, brush on remaining wing sauce. Serve immediately. If you want to to eat the chicken later, wait until you're ready to eat them to glaze with wing sauce. This will keep the coating crunchy.
FOR ALL METHODS, make sure you let the chicken rest for 5-10 minutes before eating. This will set the juices of the chicken and the breading.
FOR THE AIR FRYER (recommended method)
Cook at 400F for 14-20 minutes, depending on the thickness of the chicken.
FOR THE OVEN
Bake on a greased cookie sheet at 400F for 15 minutes. Gently flip chicken, then bake for another 15-20 minutes, or until the chicken is cooked through.
FOR THE SKILLET
Add 2 tsp oil to a large skillet on medium heat. Swirl to coat the pan with the oil, then add chicken. Cook for 7-10 minutes, flip and cook for a remaining 7-10 minutes, or until chicken is cooked through. Check the crust often to make sure it doesn't burn.
ASSEMBLE SLAW
Mix together coleslaw and ranch dressing. Top each sandwich with about 3 tbsp of slaw.
Notes
WW Points calculated for just the breaded chicken patty with wing sauce:
Click hereto log WW Points for this recipe (must be logged in to your WW app)
WW Points: 2 SP
Green SmartPoints: 4 SP
Blue and Purple SmartPoints: 2 SP
Ranch Slaw: 1/4 cup is 0 SP on all plans
Nutritional info calculated for just the breaded chicken patty with wing sauce.
Nutrition
Calories: 130kcal | Carbohydrates: 16g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g | Sugar: 6g
