Crispy, spicy, tangy, and unapologetically indulgent—these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw are everything you crave in a legendary sandwich. Inspired by classic Buffalo wing flavors, this recipe combines juicy fried chicken, a zippy homemade Buffalo sauce, cool creamy blue cheese slaw, and crunchy fried shallots—a total flavor bomb you won’t soon forget!
Why You’ll Love This Recipe
- Ultimate Crunch: Each chicken piece is double-dredged and fried, creating a shatteringly crisp, flavorful crust that holds up beautifully to the saucy goodness.
- Signature Combo of Flavors: Spicy Buffalo sauce, creamy-tangy blue cheese slaw, and sweet/savory fried shallots—every bite is an explosion of taste and texture.
- Easy to Personalize: Whether you love extra heat or prefer things milder, this recipe gives you all the tools (and tips!) to make it your own.
- Showstopping Sandwiches: These are not just sandwiches—they’re a main event perfect for game day, backyard get-togethers, or a special family Friday night.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient here pulls extra weight, bringing essential flavor, crunch, or color to these unforgettable Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw. Let’s break down each building block!
- Chicken Breasts or Thighs: Pounded to an even thickness for juicy, evenly cooked chicken with the perfect bite.
- Kosher Salt & Fine Sea Salt: Layered seasoning means the chicken, breading, and slaw all sing with flavor (no bland bites!).
- Buttermilk & Whole Milk: The secret to extra-tender, tangy chicken that fries up golden every time.
- Hot Sauce (Texas Pete preferred): This brings the Buffalo fire—use your favorite, but nothing beats that signature zing here.
- Lemon Juice: Brings brightness and balance to both chicken and Buffalo sauce.
- Egg: A key player for helping the flour stick to every nook and cranny of the chicken.
- All-Purpose Flour & Cornstarch: The mix that delivers that addictive crunch—cornstarch makes your coating even lighter.
- Spices (Paprika, Smoked Paprika, Garlic, White Pepper, Black Pepper, Cayenne): Layers of warmth and depth that make this breading unforgettable.
- Peanut Oil (or neutral oil): High smoke point oil means chicken fries up crispy, never greasy.
- Unsalted Butter: Essential for a classic Buffalo sauce with rich, silky texture.
- Green & Purple Cabbage, Carrot: Crisp, colorful slaw that holds up beautifully under saucy, hot chicken.
- Mayonnaise & Apple Cider Vinegar: Creamy and tangy, creating the perfect dressing base for the slaw.
- Crumbled Blue Cheese: Melty, savory, and cooling—nothing else balances Buffalo heat quite like it.
- Celery Seed & Sugar: Infuses the slaw with a classic, slightly sweet flavor reminiscent of Buffalo wing night.
- Shallots: Sliced ultra-thin, then marinated, dredged, and fried for a crunchy, slightly spicy topper.
- Your Favorite Hamburger Buns: Toasted and sturdy, they hold all that glorious filling in every bite.
Variations
One of the best things about Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw? You can tweak, swap, and riff on this recipe to make it truly yours! Here are some tasty shortcuts and custom spins to try.
- Grilled (Not Fried!) Buffalo Chicken Sandwiches: Skip the breading and frying—use grilled or baked chicken for a lighter but still flavorful sandwich.
- Make It Spicier or Milder: Adjust the cayenne or swap in a milder hot sauce to tailor your Buffalo fire level.
- Blue Cheese Swap: Blue cheese not your thing? Try crumbled feta, goat cheese, or even sharp cheddar in the slaw for a different creamy tang.
- Gluten-Free Twist: Use your favorite gluten-free flour blend for dredging and sturdy gluten-free buns to keep the crunch while skipping the gluten.
- Chicken Tenders or Bites: Make mini sandwiches or sliders using chicken tenders instead of full cutlets—perfect for parties!
How to Make Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw
Step 1: Prep and Season the Chicken
Start by pounding the chicken breasts (or thighs) to a uniform ½-inch thickness—trust me, this helps them cook evenly and makes every bite juicy. Sprinkle both sides with kosher salt and let them rest while you assemble everything else. This quick salting step ensures the chicken is flavorful all the way through.
Step 2: Mix the Marinade and Breading
In one dish, whisk together the buttermilk, whole milk, hot sauce, lemon juice, egg, and a pinch of salt—this bath infuses the chicken with bright tang and helps the breading stick. In a second dish, combine the flour, cornstarch, both paprikas, granulated garlic, remaining salt, white pepper, black pepper, and cayenne for a complex, flavorful crust.
Step 3: Double Dredge Your Chicken
First, press the chicken into the seasoned flour mixture on all sides, getting it into every nook. Then, dip it into the buttermilk mix, and return it to the flour one more time, pressing again for extra craggy crunch. Let your breaded chicken rest on a wire rack as you finish prepping the rest of the components—this little time-out is key for perfect texture.
Step 4: Make the Buffalo Sauce
While the chicken rests, whip up the Buffalo sauce! Melt the butter and hot sauce together with garlic powder, lemon juice, salt, and pepper. Bring to a gentle boil, then simmer for five minutes to let all those flavors mingle. Keep it warm—when the time comes, it’ll cling beautifully to your crispy fried chicken.
Step 5: Toss Together the Blue Cheese Slaw
Combine your green and purple cabbage, shredded carrot, mayo, vinegar, crumbled blue cheese, sugar, salt, celery seed, and pepper in a big bowl. Stir until gorgeously glossy and coated—this slaw is creamy, tangy, and the perfect cool contrast for your spicy chicken.
Step 6: Marinate and Fry the Shallots
Soak those sliced shallots in a mix of Buffalo sauce, buttermilk, salt, and pepper for at least 20 minutes (or overnight if you’re prepping ahead!). After your chicken fries, dredge the marinated rings in seasoned flour and fry until golden. The result: irresistibly crispy, tangy toppers that take these sandwiches over the top.
Step 7: Fry the Chicken to Crispy Perfection
Preheat the oil to 350–375°F—don’t rush this part! Fry your chicken in batches, turning often, until it’s deeply golden and crisps audibly (and reads 165°F internally), about 6–8 minutes per batch. Rest the fried chicken on a rack and keep it warm in a low oven as you work—this prevents sogginess and locks in freshness.
Step 8: Build the Sandwiches
Toast the buns lightly for extra flavor and structure. Pile on a heaping spoonful of blue cheese slaw, dunk the hot fried chicken in warm Buffalo sauce, and place snugly on the bun. Add more slaw, a generous stack of spicy fried shallots, and pop on the top bun. Dive in—these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw are ready for their close-up!
Pro Tips for Making Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw
- The Resting Rack Trick: Rest your breaded chicken on a wire rack for at least 30 minutes before frying—this gives you that truly restaurant-worthy, shatteringly crisp crust.
- Sauce Just Before Serving: Only toss as many chicken pieces in Buffalo sauce as you plan to serve immediately—this keeps your breading crispy and perfect for leftovers!
- Temperature Control for Perfect Frying: Adjust your burner as you fry to maintain 350°F oil—keep an instant-read thermometer handy for best results.
- Shallot Upgrade: Don’t skip marinating the shallots before frying—they’ll soak up Buffalo tang and fry up extra crispy and flavorful.
How to Serve Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw
Garnishes
A quick sprinkle of fresh chopped chives or parsley adds a welcome pop of color to the sandwiches, while a few extra crumbles of blue cheese on top deliver bonus creaminess and punch. If you love heat, an extra drizzle of hot sauce on the finished sandwich does wonders for both looks and flavor!
Side Dishes
You can’t go wrong with classic French fries, sweet potato wedges, or even crispy onion rings alongside these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw. A simple side salad—or chilled celery and carrot sticks with ranch—adds a refreshing, crunchy balance to all that spicy, saucy goodness.
Creative Ways to Present
Impress your crowd by turning these sandwiches into sliders for a party platter, or serve open-faced for a more knife-and-fork brunch vibe. You can even set up a build-your-own sandwich bar with all the fixings—let guests dip, assemble, and pile on as much slaw and fried shallots as their sandwich-loving hearts desire!
Make Ahead and Storage
Storing Leftovers
To keep everything at its best, store the fried chicken, slaw, and fried shallots in separate airtight containers in the fridge. Chicken will keep for up to four days, while the blue cheese slaw stays crisp for about two days—just give it a quick toss before serving again.
Freezing
Fried chicken freezes beautifully! Once cooled, wrap chicken pieces in foil or parchment and place in freezer bags for up to two months. Whenever you want Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw in a hurry, simply thaw overnight in the fridge and crisp them back up in the oven or air fryer.
Reheating
For the crispiest results, reheat fried chicken in a 400°F oven (or air fryer) for 6–8 minutes. Warm the Buffalo sauce on the stovetop or microwave, then dip the hot chicken just before assembling. Avoid microwaving the slaw or fried shallots—they’re best chilled and freshly crispy!
FAQs
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Can I use chicken thighs instead of breasts for these sandwiches?
Absolutely! Boneless, skinless thighs are just as delicious as breasts here—simply flatten them to even thickness so they cook quickly and evenly. Thighs are extra juicy, making them a real treat in Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw.
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How spicy are the Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw?
They have a good Buffalo kick, but the heat is easy to dial up or down! Use less cayenne for milder sandwiches, or reach for a spicier hot sauce if you want something with more fire. Remember, the slaw and blue cheese cool things down nicely!
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What’s the best way to make these sandwiches ahead for a party?
The best strategy is to fry the chicken and prep the slaw and toppings in advance, then assemble just before serving. Store all the components separately and toss the chicken in Buffalo sauce only at the last minute for ultimate crunch.
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Can I make the blue cheese slaw in advance?
Definitely! In fact, letting the flavors meld for a few hours before serving makes the blue cheese slaw even tastier. Just keep it covered and chilled, and give it a quick toss before topping your sandwiches.
Final Thoughts
If you’re looking for the kind of sandwich that gets everyone talking (and asking for seconds!), Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw are a slam dunk. The balance of heat, crunch, and cool tang is pure magic—give them a try, and get ready for a new favorite in your kitchen!
Print
Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 Sandwiches
- Category: Frying
- Method: Stovetop
Description
Delicious Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw recipe that is sure to impress your taste buds. Crispy fried chicken coated in spicy buffalo sauce, topped with a creamy blue cheese slaw, and finished with crunchy spicy fried shallots, all sandwiched between soft hamburger buns.
Ingredients
Fried Chicken
- 3 large Chicken Breasts Pounded to 1/2-inch thick and sliced in half – or- 6 Boneless skinless chicken thighs flattened to 1/2″” (about 1 1/2 to 2 lbs.)
- 1 1/2 Teaspoon Kosher Salt
- 1 quart Peanut Oil Or other neutral frying oil
- 1 cup Buttermilk
- 1/2 cup Whole Milk
- 1/4 cup Hot Sauce Texas Pete brand preferred
- 1 Tablespoon Fresh Lemon Juice From about 1/2 lemon
- 1 Egg Beaten
- 1 1/2 Teaspoons Fine Sea Salt Divided
- 2 cups All-Purpose Flour
- 1 Tablespoon Cornstarch
- 1 1/2 Teaspoons Paprika
- 1/4 Teaspoon Smoked Paprika
- 1 Teaspoon Granulated Garlic
- 1/2 Teaspoon White Pepper
- 1 Teaspoon Black Pepper
- 1/4 Teaspoon Cayenne Pepper
Buffalo Sauce
- 4 Tablespoons Unsalted Butter
- 1 cup Hot Sauce Texas Pete brand preferred
- 1/2 Teaspoon Garlic Powder
- 1/2 Tablespoon Fresh Lemon Juice From about 1/4 Lemon
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Black Pepper
Blue Cheese Slaw
- 1/2 Head Green Cabbage Thinly Shredded – About 2 cups
- 1/4 Head Purple Cabbage Thinly Shredded – About 1 cup
- 1 Medium Carrot Grated – About 1 cup
- 1/2 cup Mayo
- 1 1/2 teaspoon Apple Cider Vinegar
- 1 (5 oz.) Container Crumbled Blue Cheese About 3/4 cup
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Kosher Salt Plus more to taste
- 1/4 Teaspoon Celery Seed
- 1/4 Teaspoon Fresh Cracked Black Pepper Plus more to taste
Spicy Fried Shallots
- 2-3 Small Shallots Sliced into 1/8th inch rings
- 1/4 cup Buffalo Sauce From Above
- 1 Tablespoon Buttermilk
- 1/4 Teaspoon Kosher Salt Plus more to taste
- 3/4 Teaspoon Fresh Cracked Black Pepper Divided
- 1 cup Leftover Fried Chicken Dredging Flour From previous steps
Hamburger Buns
- 1 Batch Ultimate Homemade Hamburger Buns or Store-bought Hamburger Buns
Instructions
- Prepare the Fried Chicken – Prepare the chicken by pounding the chicken breasts (or thighs) to ½ inch thick, and then slice in half. Season equally on both sides with 1 ½ teaspoons kosher salt. Let rest while you prepare the remaining components.
- Mix the buttermilk, whole milk, hot sauce, lemon juice, egg, and ½ teaspoon kosher salt in a shallow dish until combined.
- Mix the flour, cornstarch, paprika, smoked paprika, granulated garlic, remaining fine sea salt, white pepper, black pepper, and cayenne in a separate shallow dish, stirring to combine.
- Dredge the chicken in the dry ingredients, pressing into flour and coating all sides and crevices. Shake off excess flour and place on a wire rack while you repeat with the remaining chicken.
- Add 3 – 4 tablespoons of the buttermilk mixture to the flour mixture and gently combine with a fork or your fingertips.
- Continuing to work one at a time, dip the floured chicken in the buttermilk mixture to coat on all sides and then return it to the flour. Cover the top of the chicken with flour and press down on top. Shake any excess flour off and return to the wire rack to let rest at least 30-minutes while you prepare the Buffalo Sauce, Blue Cheese Slaw, Spicy Fried Shallots.
- Buffalo Sauce – In a medium saucepan, melt butter over medium high heat. Add hot sauce, lemon juice, granulated garlic, salt, pepper, and bring to a boil. Lower heat and simmer for 5 minutes. Reduce heat to low and cover to keep warm until ready to assemble sandwiches.
- Blue Cheese Slaw – Combine both types of shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, crumbled blue cheese, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly coated. Cover and reserve until ready to assemble sandwiches.
- Prepare Spicy Fried Shallots – Combine the shallot rings, ¼ cup buffalo sauce, 1 tablespoon buttermilk, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and marinate for at least 20 to 30 minutes while the chicken is frying (up to overnight). Cover and reserve until after the chicken has been fried.
- Frying – Preheat the oven to 200°F. Heat a large pot or Dutch oven with 1 quart of peanut oil (or other neutral frying oil) to 350 – 375°F. Working in batches, add the breaded chicken and fry, turning frequently and adjusting heat level to maintain 350°F until golden brown and chicken reads at least 165°F internally on an instant read thermometer, approximately 6 to 8-minutes per batch.
- Remove from oil and place on a wire rack. Season immediately with kosher salt and allow to drain and cool for 5 – 10 minutes. Transfer to the preheated oven to keep warm until ready to sauce and serve.
- While the chicken is cooling and the oil is still hot, remove shallots from their marinade and shake off excess liquid. Dredge in about a cup of the remaining seasoned flour from the chicken breading. Shake off any excess flour, and fry for 2 to 3 minutes until golden brown, and crispy. Season to taste with ½ teaspoon of black pepper and another pinch of kosher salt.
- Sandwich Assembly – Split and toast buns of your choosing. Place several tablespoons of the blue cheese slaw on the bottom bun of each sandwich. Transfer the warm buffalo sauce to a large bowl. Working one at a time, toss the chicken pieces in the sauce until completely coated. Place the sauced chicken on top of the slaw, add a few more tablespoons of slaw, then top with a generous helping of the spicy fried shallots. Add the top bun and serve.
Notes
- Storing and Reheating – Store all of the leftover components of these sandwiches separately. Store the extra chicken pieces in a sealed container in the fridge for up to 4 days. Any longer than that, transfer them to the freezer. If frozen, thaw in the refrigerator overnight, or same day on the countertop. To reheat, warm the chicken pieces in a 400°F oven or air fryer for 6 to 8 minutes until warmed through. While the chicken is heating up, warm up the buffalo sauce in the microwave or in a saucepan on the stove. Once everything is reheated, assemble the sandwiches.
- Top Tip – Only toss as many chicken pieces in the buffalo sauce that you plan to eat immediately. This makes reheating these sandwiches much easier as it prevents the breading from getting soggy and falling off.
Nutrition
- Serving Size: 1 Sandwich
- Calories: Approximately 700
- Sugar: 3g
- Sodium: 1250mg
- Fat: 42g
- Saturated Fat: 11g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 115mg
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