Go Back
–+ servings
assembled buffalo chicken sandwiches beside sprigs of fresh dill on newspaper.
Print Recipe
5 from 1 vote

Buffalo Chicken Sandwich Recipe

We’ve all had one of those fast food delectable, crispy chicken sandwiches, but did you know you can make your own, healthier version at home!?! This Crispy Buffalo Chicken Sandwich recipe has tender, breaded chicken, a delicious grinder slaw and zesty ranch drizzled on top.  
Prep Time30 minutes
Cook Time30 minutes
Marinate30 minutes
Total Time1 hour 30 minutes
Course: dinner, lunch, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 388kcal
Author: Courtney Paige

Equipment

  • Baking pan
  • Wire rack
  • Whisk
  • 3 Mixing bowls
  • Tongs
  • Knife
  • Cutting Board
  • Spoon

Ingredients

Crispy Buffalo Chicken

  • 1/2 cup pickle juice for marinating
  • 1/2 cup Frank's Buffalo Sauce for marinating
  • 4 boneless skinless chicken breasts pounded thin
  • 2 eggs
  • 1/2 cup skim milk or milk of choice
  • 2 tbsp garlic powder
  • 1 tbsp ranch seasoning
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne powder
  • 1/3 cup almond flour
  • 3 tbsp Tapioca flour can use arrowroot powder or cornstarch

Grinder Slaw

  • 4 cups shredded lettuce
  • 1 tsp dried oregano
  • 1 tsp red wine vinegar
  • 2 tbsp lite mayo
  • pinch red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper

Homemade Ranch

  • 1/2 cup Greek yogurt
  • 2 tbsp skim milk or milk of choice
  • 2 tbsp lite mayo
  • 1/2 small lemon juiced
  • 1 tbsp fresh parsley diced
  • 2 tbsp ranch seasoning
  • 1/4 cup fresh dill diced
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/4 cup died cucumbers

Buffalo Sauce

  • 1/3 cup Frank's Buffalo Wing Sauce
  • 3 tbsp light butter melted
  • 4 sandwich buns

Instructions

Marinate

  • Marinate the chicken breasts first. Trim the excess fat and pound the chicken so it’s an even ¼” thickness throughout.
  • Cut each of the boneless chicken breasts in half (hamburger style) so you have 8 square-ish pieces.
  • In a large bowl, whisk together pickle juice and buffalo sauce. Place chicken in the bowl, toss so it’s well coated and refrigerate for 30 minutes - 1 hour.  You could also do this overnight in a freezer bag.

Crispy Chicken

  • Preheat the oven to 400°F, then in a medium sized mixing bowl, whisk together eggs and milk. In another medium sized mixing bowl, fold all the dry ingredients together with a fork: garlic powder, ranch seasoning, paprika, ground black pepper, cayenne pepper, almond flour, and tapioca flour.
  • Line a metal baking sheet with a wire rack and heavily spray the wire rack (this ensures the chicken won’t stick). Set up an assembly line. From left to right, marinated chicken, egg/milk mixture, flour/seasoning mixture, and greased wire rack.
  • Dip one marinated chicken breast piece into the egg mixture, then coat chicken in the dry flour mixture, and then place on the wire rack. Repeat with remaining pieces of chicken.
  • Bake the chicken for 8 minutes. Flip the breaded chicken and bake for another 8 minutes. **Cooking time will vary depending on the thickness of chicken. Always use a meat thermometer for best results.**
  • Remove the chicken when it reaches an internal temperature of 160°F (it will continue to cook when it’s removed from the oven.)

Toppings (while the chicken bakes...)

  • Ranch Dressing: In a small bowl, whisk together greek yogurt, milk, lite mayo, and lemon juice until creamy and combined. Add finely diced parsley, cucumbers, dill, and seasonings. Refrigerate until ready to eat.
  • Grinder Slaw: In a mixing bowl, whisk together lite mayo and red wine vinegar. Add in seasonings and then the shredded lettuce. Toss until the lettuce is well coated.
  • Buffalo sauce: Microwave the light butter until it's melted (30 seconds max) and then whisk buffalo sauce into the melted butter.
  • Buns: After removing chicken from the oven, turn on the broiler. Place the sandwich buns open faced on a baking sheet. Spray with cooking spray. Broil for 2-3 minutes or until warmed, toasted, and golden brown.

Assemble

  • On top of your toasted bun add ranch then grinder slaw.
  • Dip each chicken breasts into the buffalo sauce then add on top of the slaw (or add buffalo sauce drizzled on top of the chicken).
  • Drizzle on your ranch and the top bun. Boom. Done & done. Enjoy the ultimate buffalo chicken sandwich!

Notes

Pounding the chicken and slicing each breast in half ensures even cooking and a better fit on your sandwich. Prepping your assembly line with separate bowls for the chicken is key to avoid a mess and the raw chicken contaminating any unintended surfaces. 
Do NOT attempt to save leftover breading/egg mixture. This had raw chicken in it and you’ll risk food borne illness!
You can use entirely greek yogurt in the slaw and ranch and omit the mayo, you'll just have a slightly less rich dressing.
Store each component of the sandwich separately and prepare the sandwich just before enjoying. Save dressing the slaw for just before eating.

Nutrition

Serving: 1serving (not including bun of choice) | Calories: 388kcal | Carbohydrates: 19g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 1938mg | Potassium: 374mg | Fiber: 4g | Sugar: 5g