Chicken · Dinner · Food · Recipe

Crispy Buffalo Chicken Sandwiches

I recently bit the bullet and decided to invest in a cast iron skillet. The lofty price tag for a mere frying pan has always put me off, but I saw this recipe on Laura in the Kitchen and could not wait a second further. I did some research and marched down to my local kitchen store and bought a beautiful 10 ¼ inch Lodge preseasoned skillet. This recipe alone is worth it and I’m actively scouring my favourite cookbooks and websites to see what else I can create with the cast-iron. I will be remaking my pan-oven steak in the next few months with the skillet (game-changer), and a dutch baby pancake is also in the works. I can’t wait!

When I took a bite of this buffalo chicken sandwich, my life was forever changed. I saw stars and I’m pretty sure I let out an audible moan. And all of a sudden it made sense. This is what fried chicken is supposed to taste like. I am not lying when I say this beats KFC, Popeye’s and every other variation of a fried, crispy, buffalo chicken sandwich you have made in the past. Buffalo sauce has a kick but it is not too much and does not linger in your mouth like hot sauce does. I like using the Frank’s Red Hot variety, but if you can’t find buffalo sauce, you can make your own version at home by using 1 part butter to 3 parts hot sauce. As always, if you make this, I would love to hear how it turned out for you. Bon Appetit!


– 2/3 cups buttermilk
– 1 and 1/2 lb chicken breasts, thinly sliced and cut in half

– 2 tbsp of chicken seasoning
– 1 tbsp garlic powder

– 2 tsp salt

– 2 tsp freshly ground black pepper

– 1 and 1/2 cups all-purpose flour
– vegetable oil for frying (enough for 1/2 inch of height in your skillet)
– hamburger buns

– lettuce

– tomatoes

– buffalo sauce (not hot sauce. If you don’t have buffalo sauce, mix 1 part butter to three parts hot sauce)

– sliced tomatoes
– ranch dressing


  1. In a bowl, mix the chicken with buttermilk, garlic powder, 1 tbsp chicken seasoning, 1 tsp salt and 1 tsp pepper. Cover with plastic wrap and let marinate in fridge for a minimum of 3 hours.

    2. Add ½ inch of vegetable oil to a cast iron skillet (do not use a regular skillet) and heat it over medium-high heat for 1-2 minutes.

    3. On a plate, mix the flour, remaining salt pepper and chicken seasoning. Dredge each piece of chicken in the flour mixture and carefully, using tongs, fry in the hot oil for 2-3 minutes on each side or until deeply golden brown and crispy. Remove chicken when cooked, and place on a paper towel lined plate.Complete with all chicken pieces.

    4. To assemble, smear ranch on the bottom of the bun, followed by a tomato slice, 2-3 pieces of chicken, a dollop (or two) of buffalo sauce, lettuce, and the top bun. Enjoy!

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