If you are craving a sandwich that packs the perfect punch of spicy, tangy, creamy, and crunchy, then you’re in for a real treat with this Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe. This dish brings together golden, crispy fried chicken tossed in a vibrant buffalo sauce, accompanied by a cool and zesty blue cheese slaw that adds a refreshing balance. Every bite bursts with layers of flavor and texture that feel like a warm, comforting hug—you’ll want to make this your go-to recipe for game days, weekend gatherings, or anytime you want an exciting meal that’s bound to impress.
Ingredients You’ll Need
The magic of this Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe lies in the simplicity and quality of its ingredients. Each element plays an essential role—from the juicy chicken breasts or thighs that form the hearty base, to the crispy seasoned flour that creates that irresistible crust, and all the way to the vibrant homemade blue cheese slaw that finishes the sandwich with a cool crunch.
- Chicken breasts or thighs: Pounded and sliced for even cooking and tender bites.
- Kosher salt: Enhances natural chicken flavor and seasons every layer perfectly.
- Peanut oil: A neutral oil ideal for frying because it reaches the perfect temperature quickly.
- Buttermilk and whole milk: Create a rich, tenderizing marinade and help the coating stick.
- Hot sauce (Texas Pete preferred): Infuses the chicken and sauce with authentic buffalo heat.
- Lemon juice: Adds bright, fresh acidity to balance the richness.
- Egg: Binds the wet ingredients and assists the dredging process.
- All-purpose flour and cornstarch: Together produce a crispy, light coating.
- Spices (paprika, smoked paprika, garlic, white pepper, black pepper, cayenne): Build a complex, smoky, and spicy crust.
- Unsalted butter: Melts beautifully into the buffalo sauce for richness.
- Cabbage (green and purple): Thinly shredded to provide crunch and vibrant color in the slaw.
- Grated carrot: Adds natural sweetness and texture to the slaw.
- Mayonnaise and apple cider vinegar: Create a creamy, tangy base to dress the slaw.
- Crumbled blue cheese: The star in the slaw that adds creamy, pungent flavor.
- Sugar, celery seed, and seasonings: Round out the slaw’s taste with subtle sweetness and spice.
- Shallots: Marinated and fried for a crispy, spicy garnish that adds amazing texture.
- Buns (homemade or store-bought): The soft, slightly toasted vessel for this masterpiece.
How to Make Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe
Step 1: Prepare and Season the Chicken
Start by pounding the chicken breasts or thighs until they’re about half an inch thick, then slice each piece in half to ensure even cooking. Season both sides with kosher salt and let the chicken rest while you prepare the dredging and batter mixtures. Resting allows the salt to penetrate and improves the chicken’s flavor and tenderness.
Step 2: Make the Buttermilk Marinade
In a shallow dish, whisk together the buttermilk, whole milk, hot sauce, fresh lemon juice, beaten egg, and ½ teaspoon kosher salt. This mixture not only tenderizes the chicken but also infuses it with a subtle kick of heat and tang that shines through after frying.
Step 3: Prepare the Seasoned Flour Dredge
Combine all-purpose flour, cornstarch, paprika, smoked paprika, granulated garlic, remaining fine sea salt, white pepper, black pepper, and cayenne in another shallow dish. The cornstarch is the secret weapon for an ultra-crispy crust, while the spices build layers of smoky, garlicky flavor and a touch of heat.
Step 4: Dredge the Chicken Twice
First, press the chicken pieces firmly into the seasoned flour mixture, coating every side and crevice. Shake off any excess. Then, add a few tablespoons of the buttermilk marinade to the flour mixture to make a slightly wetter batter. Dip each floured piece back into the buttermilk mixture, then coat again with flour, pressing it on top to build a thick crust. Let the chicken rest on a wire rack for at least 30 minutes—this step is key for maximum crunchiness.
Step 5: Make the Buffalo Sauce
In a medium saucepan over medium-high heat, melt the butter. Add hot sauce, lemon juice, granulated garlic, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for five minutes to marry the flavors. Keep warm until it’s time to toss the fried chicken in this luscious sauce.
Step 6: Prepare the Blue Cheese Slaw
Combine shredded green and purple cabbage with grated carrot in a large bowl. Mix in mayonnaise, apple cider vinegar, crumbled blue cheese, sugar, celery seed, salt, and pepper. Toss everything together until it’s evenly coated, then cover and chill until sandwich assembly. This slaw is creamy with a tangy punch and plenty of crunch.
Step 7: Marinate and Fry the Shallots
Slice shallots thinly and marinate in buffalo sauce, buttermilk, and seasonings for at least 20 minutes while the chicken fries (you can also do this up to overnight for extra flavor). After frying the chicken, toss the shallots in the leftover seasoned flour and fry until golden and crispy. These spicy shallots add a fabulous texture and heat contrast.
Step 8: Fry the Chicken
Heat peanut oil or another neutral oil in a large pot to 350-375°F. Fry the breaded chicken pieces in batches, turning frequently to cook evenly, until the crust is golden and the internal temperature reaches 165°F—about 6 to 8 minutes. Transfer fried chicken to a wire rack to drain, season immediately with salt, and keep warm in a low oven until ready.
Step 9: Assemble the Sandwich
Split and toast your buns. Spread several tablespoons of blue cheese slaw on the bottom bun. Toss the warm fried chicken in buffalo sauce until generously coated and place on top of the slaw. Add more slaw for extra crunch, then pile on plenty of crispy spicy fried shallots. Cap with the top bun and serve immediately to enjoy the perfect harmony of flavors and textures.
How to Serve Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe
Garnishes
Fresh herbs like chopped parsley or chives can brighten the sandwich visually and add a subtle fresh note. For extra tang, add a few pickled jalapeño slices or a drizzle of ranch dressing alongside the blue cheese slaw. These garnishes ramp up the flavor experience without overpowering the main players.
Side Dishes
Classic sides like crispy French fries, waffle fries, or homemade potato chips are outstanding companions. If you want something lighter, try a simple green salad with a citrus vinaigrette or grilled corn on the cob, which complements the spiciness of the sandwich wonderfully. Don’t forget a cold beer or your favorite soda to complete the meal!
Creative Ways to Present
Transform these sandwiches into sliders for parties by using smaller buns and proportionate chicken pieces. Another fun idea is serving the components separately for a “build-your-own” sandwich bar, letting guests customize the spice level and toppings. You can also pair the fried chicken with different types of cheese or slaws to experiment with textures and tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried chicken and blue cheese slaw separately in airtight containers in the refrigerator. The chicken stays at its best for up to three days, while the slaw will last about two days but is best fresh. Keeping components separate prevents sogginess and preserves the sandwich’s signature crunch.
Freezing
While you can freeze the fried chicken, it’s best to do so without the sauce or slaw. Wrap the cooled chicken tightly in plastic wrap and place it in a freezer-safe container or bag for up to two months. The slaw does not freeze well due to the creamy dressing but can be remade easily from the same ingredients.
Reheating
Reheat fried chicken in an oven preheated to 375°F on a wire rack set over a baking sheet. This allows the heat to circulate and keeps the crust crispy, heating for about 10-15 minutes until warmed through. Avoid microwaving to prevent sogginess. Add fresh blue cheese slaw after reheating to maintain its crunch.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs are a great option because they’re juicy and flavorful. Just make sure to pound them to an even thickness for consistent cooking, just like with breasts.
What if I don’t have Texas Pete hot sauce?
Any good-quality cayenne-based hot sauce will work just fine, though Texas Pete is the classic choice for its perfect balance of heat and flavor. Adjust the quantity to suit your preferred spice level.
Is it possible to make the blue cheese slaw without blue cheese?
Yes, if blue cheese isn’t your favorite, you can omit it or substitute with feta for a milder tang. The slaw will still be delicious and crunchy, just a bit less pungent.
Can I bake the chicken instead of frying?
While frying gives the iconic crispy crust, you can bake the coated chicken on a wire rack at 425°F for about 25-30 minutes, flipping halfway through. It won’t be quite the same, but still tasty and lighter.
How spicy is this sandwich?
This sandwich has a moderate heat level thanks to the buffalo sauce and cayenne in the coating. If you prefer it milder, reduce the hot sauce and cayenne pepper; for more heat, add extra buffalo sauce or a sprinkle of chili flakes in the dredge.
Final Thoughts
This Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe is truly one of those dishes that brings joy with every bite. The crispy, spicy chicken paired with the creamy, tangy slaw creates a delightful balance that’s hard to beat. Whether you’re sharing it with friends or treating yourself, this recipe promises comfort, excitement, and flavors that linger in the best way. Give it a try, and get ready to fall in love with your new favorite sandwich!
Print
Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
These Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw are a flavorful, crispy, and spicy twist on the classic fried chicken sandwich. Featuring tender fried chicken breasts or thighs hand-breaded and fried to golden perfection, tossed in a rich homemade buffalo sauce, and layered with creamy blue cheese slaw and spicy fried shallots on toasted buns, these sandwiches bring bold flavors and satisfying textures for a delicious meal.
Ingredients
Chicken and Breading:
- 3 large Chicken Breasts, pounded to ½-inch thick and sliced in half – or – 6 Boneless skinless chicken thighs flattened to ½ inch (about 1 ½ to 2 lbs.)
- 1 ½ Teaspoons Kosher Salt
- 1 Quart Peanut Oil or other neutral frying oil
- 1 Cup Buttermilk
- ½ Cup Whole Milk
- ¼ Cup Hot Sauce (Texas Pete brand preferred)
- 1 Tablespoon Fresh Lemon Juice (from about ½ lemon)
- 1 Egg, beaten
- 1 ½ Teaspoons Fine Sea Salt, divided
- 2 Cups All-Purpose Flour
- 1 Tablespoon Cornstarch
- 1 ½ Teaspoons Paprika
- ¼ Teaspoon Smoked Paprika
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon White Pepper
- 1 Teaspoon Black Pepper
- ¼ Teaspoon Cayenne Pepper
Buffalo Sauce:
- 4 Tablespoons Unsalted Butter
- 1 Cup Hot Sauce (Texas Pete brand preferred)
- ½ Teaspoon Garlic Powder
- ½ Tablespoon Fresh Lemon Juice (from about ¼ lemon)
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
Blue Cheese Slaw:
- ½ Head Green Cabbage, thinly shredded (about 2 cups)
- ¼ Head Purple Cabbage, thinly shredded (about 1 cup)
- 1 Medium Carrot, grated (about 1 cup)
- ½ Cup Mayonnaise
- 1 ½ Teaspoons Apple Cider Vinegar
- 1 (5 oz.) Container Crumbled Blue Cheese (about ¾ cup)
- 1 Teaspoon Granulated Sugar
- ½ Teaspoon Kosher Salt, plus more to taste
- ¼ Teaspoon Celery Seed
- ¼ Teaspoon Fresh Cracked Black Pepper, plus more to taste
Spicy Fried Shallots:
- 2–3 Small Shallots, sliced into 1/8 inch rings
- ¼ Cup Buffalo Sauce (from above)
- 1 Tablespoon Buttermilk
- ¼ Teaspoon Kosher Salt, plus more to taste
- ¼ Teaspoon Black Pepper
- 1 Cup Leftover Fried Chicken Dredging Flour (from previous steps)
Sandwich Assembly:
- 1 Batch Ultimate Homemade Hamburger Buns or Store-bought Hamburger Buns
Instructions
- Prepare the Fried Chicken: Pound the chicken breasts or thighs to ½ inch thickness and slice in half. Season both sides evenly with 1 ½ teaspoons kosher salt and let rest while preparing other components.
- Make the Buttermilk Mixture: In a shallow dish, combine buttermilk, whole milk, hot sauce, lemon juice, beaten egg, and ½ teaspoon kosher salt. Mix well.
- Mix Dry Ingredients for Breading: In another shallow dish, stir together all-purpose flour, cornstarch, paprika, smoked paprika, granulated garlic, remaining fine sea salt, white pepper, black pepper, and cayenne pepper.
- Dredge the Chicken in Flour: Press chicken pieces into the flour mixture, coating all sides and crevices thoroughly. Shake off excess and place on a wire rack. Repeat for remaining pieces.
- Combine Flour and Buttermilk Mixtures: Add 3-4 tablespoons of the buttermilk mixture to the flour mixture and gently combine using a fork or fingertips.
- Double Dip the Chicken: Dip each chicken piece in the buttermilk mixture coating all sides, then return to the flour mixture. Cover the top with flour, press down, shake off excess, and place back on the wire rack. Let rest for at least 30 minutes to set the crust.
- Prepare the Buffalo Sauce: In a medium saucepan over medium-high heat, melt butter. Add hot sauce, lemon juice, granulated garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes. Cover and keep warm until assembly.
- Make the Blue Cheese Slaw: In a large bowl, combine green and purple cabbage, grated carrot, mayonnaise, apple cider vinegar, crumbled blue cheese, sugar, celery seed, salt, and pepper. Stir well to coat evenly. Cover and refrigerate until needed.
- Marinate Shallots: Combine sliced shallots, ¼ cup buffalo sauce, 1 tablespoon buttermilk, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Marinate for at least 20-30 minutes or up to overnight, then cover and set aside.
- Heat Oil for Frying: Preheat oven to 200°F to keep cooked chicken warm. Heat peanut oil in a large pot or Dutch oven to 350-375°F for frying.
- Fry the Chicken: Working in batches, fry the breaded chicken by turning frequently, maintaining the oil temperature at 350°F. Cook until golden brown and internal temperature reaches at least 165°F, about 6-8 minutes per batch.
- Drain and Keep Warm: Remove fried chicken from oil, place on a wire rack, season immediately with kosher salt, and let drain and cool for 5-10 minutes. Transfer to the preheated oven to keep warm.
- Fry the Shallots: While chicken cools and oil remains hot, shake excess marinade from shallots. Dredge in leftover seasoned flour from chicken breading. Shake off excess and fry for 2-3 minutes until golden and crispy. Season with black pepper and kosher salt to taste.
- Assemble the Sandwiches: Split and toast hamburger buns. Place several tablespoons of blue cheese slaw on the bottom bun. Toss warm chicken pieces in buffalo sauce to coat, then place on slaw. Add more slaw on top, followed by a generous portion of spicy fried shallots. Top with the bun and serve immediately.
Notes
- Use an instant-read thermometer to ensure chicken is cooked to 165°F internally for safety and juiciness.
- Allowing the chicken to rest after dredging helps the breading adhere better and results in a crispier crust.
- The spicy fried shallots add a flavorful crunchy texture that balances the creamy slaw and spicy chicken.
- You can substitute any neutral oil with a high smoke point for frying if peanut oil is unavailable.
- If preferred, chicken thighs can be used instead of breasts for a juicier result.
- Marinate shallots overnight for a deeper flavor infusion before frying.
- Homemade hamburger buns elevate the sandwich but store-bought buns work well for convenience.
