Go Back
–+ servings
Print

Buffalo Chicken Sandwich

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 700kcal

Ingredients

Sandwich

  • 10 oz Chicken breast boneless skinless butterflied
  • 1/2 cup Buttermilk
  • 1/2 cup All-purpose flour or more if needed
  • 1/4 cup Cornstarch or more if needed
  • 3/4 tsp Garlic powder
  • 1/2 tsp Paprika
  • 3/4 tsp Dried oregano
  • 2 cups Canola oil or preferred high smoke point oil
  • 2 Brioche buns lightly toasted
  • 1 cup Romaine lettuce shredded
  • 4 slices Tomato
  • 1/3 cup Buffalo wing sauce use more or less as preferred
  • 4 TBSP Crumbled blue cheese
  • 1 cup Celery cut into 3-inch long sticks
  • 4 TBSP Ranch dressing

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Season the chicken with salt and pepper, then submerge in the buttermilk. Mix together the flour, cornstarch, garlic powder, paprika, and oregano. Season with salt.
  • Heat the oil in a large skillet or pot over medium heat to 325℉ (162℃).
  • Dip the chicken into the flour mixture, then into the buttermilk, then back into the flour mixture to coat very well on all sides.
  • Fry the chicken until golden brown on both sides to an internal temperature of 160°F (71℃) using a thermometer (in batches if needed so the oil isn't overcrowded). Place on a paper towel-lined plate to drain the excess oil. Season with a small amount of salt right away.
  • Layer the bun with lettuce, tomato, chicken, buffalo sauce, and blue cheese.
  • Serve with celery sticks, ranch, and kombucha.

Nutrition

Calories: 700kcal | Carbohydrates: 71g | Protein: 44g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 2146mg | Potassium: 1098mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3243IU | Vitamin C: 12mg | Calcium: 273mg | Iron: 5mg