Copycat Buffalo Wild Wings Fried Chicken Sandwich Recipe – Crispy, Saucy, and Easy
Craving that crunchy, saucy kick from your favorite sports bar? This copycat Buffalo Wild Wings fried chicken sandwich brings the heat and the crunch straight to your kitchen. It’s got a juicy, well-seasoned chicken filet, a shattering crispy crust, and a buttery Buffalo sauce that hits all the right notes.
Pile it on a soft brioche bun with pickles, slaw, and a swipe of ranch or blue cheese, and you’ve got a winning sandwich. No special equipment, no fuss—just great flavors and a satisfying crunch.
Why This Recipe Works
Buttermilk brine keeps the chicken juicy and tender, while adding tang and helping the coating stick. A double-dip method in seasoned flour creates ridges and crags that fry up ultra-crispy.
We balance heat with a buttery Buffalo sauce, so it’s spicy but not harsh. The brioche bun adds softness and a hint of sweetness to round out the heat and salt. Toppings like dill pickles, simple slaw, and ranch or blue cheese deliver that classic Buffalo profile.
Shopping List
- Chicken: 2–4 boneless, skinless chicken breasts (or 4–6 thighs)
- Buttermilk: 1.5 cups
- Hot sauce (like Frank’s RedHot): 1/4 cup for brine, plus more for Buffalo sauce
- All-purpose flour: 2 cups
- Cornstarch: 1/2 cup
- Seasonings: kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne
- Eggs: 2 large
- Oil for frying: peanut, canola, or vegetable
- Butter: 4 tablespoons (for Buffalo sauce)
- Apple cider vinegar or white vinegar: a splash (for Buffalo sauce, optional)
- Brioche buns: 4–6, toasted
- Dill pickle chips
- Ranch or blue cheese dressing
- Coleslaw (optional): shredded cabbage, a little mayo, lemon juice, salt, pepper
How to Make It
- Prep the chicken: For breasts, slice horizontally to make even cutlets, about 1/2-inch thick.Lightly pound if needed for uniform thickness. Pat dry and season both sides with salt and pepper.
- Make the buttermilk brine: In a bowl, combine buttermilk with 1/4 cup hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Submerge chicken. Cover and refrigerate for at least 1 hour, up to 12 hours.
- Set up dredging station: In one shallow dish, whisk 2 eggs with 2 tablespoons buttermilk from the brine. In another, mix 2 cups flour, 1/2 cup cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/4–1/2 teaspoon cayenne.
- Dredge for maximum crunch: Let extra brine drip off each piece. Coat in the flour mixture, pressing to create craggy bits.Dip into egg wash, then back into the flour mixture. Press again to build texture. Set on a wire rack for 10 minutes so the coating adheres.
- Heat the oil: In a heavy pot or deep skillet, add 1–1.5 inches of oil.Heat to 340–350°F. Use a thermometer to maintain temperature; it’s key for crispness.
- Fry the chicken: Fry 1–2 pieces at a time without crowding. Cook 4–6 minutes per side, or until golden-brown and the internal temp hits 165°F. Transfer to a wire rack to keep crust crisp. Sprinkle lightly with salt while hot.
- Make the Buffalo sauce: In a small saucepan, melt 4 tablespoons butter. Stir in 1/3–1/2 cup hot sauce, a pinch of garlic powder, and a splash of vinegar if you like it tangier.Simmer 1 minute to emulsify. Taste and adjust heat or butter to your preference.
- Toss or drizzle: For full Buffalo coverage, toss the fried chicken in the sauce to coat. For a slightly crisper crust, spoon the sauce over the chicken right before assembling.
- Toast the buns: Lightly butter and toast brioche buns in a skillet until golden.This adds flavor and keeps them from getting soggy.
- Build the sandwich: Spread ranch or blue cheese on the bottom bun. Add a handful of slaw if using. Top with the Buffalo-coated chicken, pickle chips, and the top bun. Press gently and serve hot.
How to Store
Refrigerate leftover chicken in an airtight container for up to 3 days. Keep the sauce and buns separate. For best texture, reheat in a 375°F oven or air fryer for 8–12 minutes until hot and crisp.
Avoid microwaving if you can—it softens the crust. Buffalo sauce can be kept covered in the fridge for a week; gently rewarm to loosen.
Health Benefits
- Protein-rich: Chicken provides lean protein to support muscle and satiety.
- Portion control: Making it at home lets you manage oil, salt, and sauce levels.
- Healthier swaps: Air frying, using chicken breasts, and lightening the sauce with Greek yogurt ranch can reduce calories and fat.
- Balanced build: Adding slaw and pickles brings fiber and probiotics, and helps balance richness.
Common Mistakes to Avoid
- Skipping the brine: It’s the difference between dry and juicy chicken.
- Oil too hot or too cold: Too hot burns the crust; too cold makes it greasy. Stay near 350°F.
- Overcrowding the pan: This drops oil temperature and leads to soggy coating.
- Not resting the dredged chicken: A 10-minute rest helps the crust stick and crisp.
- Saucing too early: Toss right before serving to keep the coating from softening.
- Skipping the bun toast: Toasted buns resist sogginess and taste better.
Alternatives
- Air fryer method: Spray dredged chicken with oil.Cook at 380°F for 9–12 minutes per side, until 165°F. Sauce after cooking.
- Oven-baked: Set coated chicken on a greased wire rack over a sheet pan. Bake at 425°F for 18–25 minutes, flipping once.Mist with oil for extra crunch.
- Milder version: Cut Buffalo sauce with more butter or a spoon of honey. Or use BBQ, garlic parmesan, or honey mustard.
- Thighs instead of breasts: Thighs stay extra juicy and are more forgiving when frying.
- Gluten-free: Use a gluten-free flour blend and cornstarch. Check buns and sauces for GF labels.
- Dairy-free: Brine with dairy-free buttermilk (plant milk + lemon).Use dairy-free butter and dressing.
FAQ
Can I prep the chicken ahead?
Yes. Brine the chicken up to 12 hours ahead and store coated pieces on a rack in the fridge for up to 4 hours before frying. Fry right before serving for best crunch.
What oil is best for frying?
Use a neutral, high-heat oil like peanut, canola, or vegetable oil.
Peanut oil gives great flavor and fries cleanly, but any high smoke point oil works.
How spicy is this sandwich?
Medium heat by default. To make it milder, reduce cayenne in the flour and add more butter to the Buffalo sauce. For extra heat, add more cayenne or a splash of hotter sauce.
Do I need a thermometer?
It really helps.
A simple clip-on or instant-read thermometer ensures safe doneness and consistent crispiness by keeping the oil around 350°F and checking the chicken hits 165°F.
What if I don’t have buttermilk?
Make a quick substitute: add 1 tablespoon lemon juice or vinegar to 1 cup of milk, stir, and let sit 5 minutes. Or use plain yogurt thinned with a little milk or water.
How do I keep the crust from falling off?
Pat the chicken dry, dredge thoroughly, press the flour in, and rest the coated chicken 10 minutes before frying. Avoid moving it too much in the first minute of frying.
Can I make it without eggs?
Yes.
Skip the egg wash and use the buttermilk brine as your wet dip. Add an extra tablespoon of cornstarch to the flour for extra adhesion.
Wrapping Up
This copycat Buffalo Wild Wings fried chicken sandwich hits that sweet spot of crunchy, juicy, and saucy—all with ingredients you probably already have. The buttermilk brine, seasoned double dredge, and buttery Buffalo sauce bring restaurant-level results at home.
Serve it hot on a toasted brioche bun with pickles and your favorite creamy dressing, and you’ve got a game-day favorite any night of the week. Once you master the method, you can tweak the heat, swap sauces, or even air fry it to match your mood.
