Crispy Buffalo Chicken Sandwich

crispy buffalo chicken sandwich

Last Updated on September 24, 2022 by Jacqueline Rafidi

This is the type of sandwich that feels like it’s been ordered from a restaurant. This crispy buffalo chicken sandwich is everything you could ask for. The chicken is flavorful and juicy with a perfect, crispy exterior. The buffalo sauce has the perfect amount of heat and the cooling yogurt dressing HITS the spot!

Buffalo and ranch/blue cheese go hand in hand – but my take on the popular sauce uses a healthier and more wholesome substitute of Greek yogurt. Plus, I tend to always have Greek yogurt on hand anyways, so why not make it into a ranch dressing! So much better than shelf stable, store bought dressings! I truly believe those dressings that are easy to buy are JUST as easy to make on your own at home too! Best part is, you know exactly what goes into them.

crispy buffalo chicken sandwich

This crispy buffalo chicken sandwich is honestly so delicious and makes for great #leftoversovergreens – see my directions below on how I build an amazing buffalo chicken salad with leftovers the next day! You’re going to love this.

Love dishes like this crispy buffalo chicken sandwich? Try these, too!

The BEST tuna sandwich
Fig jam and goat cheese burger
Restaurant style chicken shawarma

And lastly, when you make this crispy buffalo chicken sandwich, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

crispy buffalo chicken sandwich

Crispy Buffalo Chicken Sandwich

This is the type of sandwich that feels like its been ordered from a restaurant. The chicken is crispy, flavorful and juicy. The buffalo sauce has the perfect amount of heat and the cooling yogurt dressing HITS the spot! 
5 from 1 vote
Course Main Course


For the marinade

  • 1 ½ – 2 lbs boneless skinless chicken breast or thighs
  • 1 cup buttermilk alternative is 1 cup whole milk mixed with 3 Tbsp fresh lemon juice – let sit 5 mins before using
  • 1 tsp paprika
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder1 tsp chicken seasoning I use Montreal chicken seasoning
  • Salt & pepper to taste

For the breading

  • 1 ½ cup all purpose flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp chicken seasoning
  • Salt and pepper to taste

For the Greek yogurt ranch/blue cheese dressing

  • ¾ cup plain Greek yogurt
  • 1 tsp Italian seasoning
  • ½ tsp oregano
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Blue cheese crumbles optional
  • 3 Tbsp water

For the buffalo sauce

  • ½ – ¾ cup buffalo sauce
  • 1 Tbsp butter

Additional ingredients for frying and assembly

  • Flavorless oil for frying like vegetable or avocado
  • Burger buns of choice
  • Lettuce
  • Sliced tomatoes
  • Pickles


  • If using milk and lemon juice instead of buttermilk, prepare that first. Mix together the milk and lemon juice and let it sit for at leave 5 minutes to let it thicken and curdle slightly to resemble buttermilk. Set aside.
  • Prepare the chicken – If using breasts, filet them in half (or thirds for larger breasts) and cut in half to make short thin pieces. If using thighs, remove most of the fat. Add the chicken to a bowl and add all the marinade seasonings. Top it with the buttermilk (or milk and lemon juice mixture), mix well to make sure the chicken is fully covered with the milk and seasonings. The marinade should be a light pink color from the spices. Set aside – this can sit in the fridge for 3-4 hours or overnight.
  • When you’re ready to make the chicken, add your oil to a skillet and heat to medium high. Prepare the flour mixture by combining all the breading ingredients on a plate. Spoon in about 2 teaspoons of the liquid marinade into the flour mixture until some pebble size pieces of flour are mixed in throughout the breading. Remove the chicken from the marinade one piece at a time and let the excess liquid drip off. Add it into the breading and coat each side generously. Once the oil is heated through, add the chicken into the skillet in batches and cook flipping once until golden brown on each side and the inside temperature reaches 165F. Remove the chicken and set on a cooling rack.
  • While the chicken cooks, prepare the Greek yogurt ranch/blue cheese dressing by combining all ingredients together. Add the buffalo sauce and butter to a small skillet and warm through on low heat over the stove or in a bowl in the microwave. Prepare all desired toppings for your crispy buffalo chicken sandwich. Set aside. Toast up the burger buns in a nonstick skillet with a touch of butter to develop a golden color on the inside of each half.
  • Assemble your sandwiches by adding some Greek yogurt dressing on the bottom bun. Dunk each piece of chicken in the buffalo sauce and add it right on top of the yogurt dressing. Top with tomatoes, lettuce and pickles or other toppings of choice, add a small amount of dressing to the top bun and place it on top. Dig in! Enjoy!


For #leftoversovergreens
Dice up any leftover burger buns and place it on a baking sheet along with the leftover chicken. Place in a toaster oven at 375 for about 8 minutes or until warmed through and crispy again. The toasted bread should have the texture of croutons.
Prepare a salad with romaine lettuce, carrot ribbons, diced celery, tomatoes, cucumbers and bell peppers. Slice the chicken once warmed through and add it along with the croutons to your salad. Add some water to your yogurt dressing to thin it out a bit and drizzle it on the salad along with the buffalo sauce. You have yourself a delicious buffalo chicken salad!
– No leftover bread? Top with store bought croutons or even wonton strips.
– No leftover chicken? Use a chopped rotisserie chicken or make it meat free for a vegetarian version.
Keyword Crispy Buffalo Chicken Sandwich

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  1. 5 stars
    Our family LOVES this recipe and it’s part of our regular weeknight dinner rotation. The only change we make is that we don’t use pickles since none of us like them. Thank you for sharing this delicious recipe

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