buffalo chicken sandwich

You can make Wingstop Buffalo Chicken Sandwich at home with this easy copycat recipe.

Wingstop Buffalo Chicken Sandwich

chicken breasts

all-purpose flour

salt

black pepper

buttermilk

vegetable oil

Frank’s Red Hot sauce

butter

Worcestershire sauce

hamburger buns

dill pickle slices

Place the chicken in a zip-top bag, and use a meat mallet to gently pound the chicken to a uniform thickness of about 1/2 inch. If the chicken is 1 inch thick take a knife and cut the breast horizontally instead.

Place the flour, salt, and ground black pepper in a pie plate. Add about 3 tablespoons of the buttermilk and stir. This will coat the chicken with some extra crispy bits that your sauce can hold onto. The coating will look a little shaggy.

Place the remaining buttermilk into another pie plate.

Pat the chicken dry, dip it into the buttermilk, and shake off the excess.

Dip the chicken into the seasoned flour, coating both sides. Shake off the excess.

Place the chicken on a wire rack to rest for about 5 minutes.

While the chicken is resting, add vegetable oil to a heavy-bottomed pot until it is 3 inches deep. Heat the oil to 350°F over medium-high heat.

Slowly place the chicken into the hot oil, 2 or 3 pieces at a time. Cook for 4 to 5 minutes. If your chicken is large, it will need to cook a little longer. You can test with a meat thermometer to make sure the internal temperature is 165°F.

When the chicken is done, place it on a clean wire rack as you continue to cook the remaining chicken.

While the chicken is cooking, make the Buffalo sauce by placing the Frank’s Red Hot Sauce, butter, and Worcestershire sauce in a small pan over medium heat.

Cook until the butter is melted, whisking the sauce from time to time.

To toast the buns, spread a small amount of softened butter on the inside of the buns and place them under the broiler until they are golden brown.

Place the chicken in a bowl and drizzle the Buffalo sauce onto the chicken. Toss to coat the chicken with the sauce.

Place the chicken breast on a bottom bun, place four pickles on top of each chicken breast, and place the top bun on the chicken.

These buffalo chicken sliders are warm sandwiches filled with shredded buffalo chicken, ranch sauce, lettuce and tomato. The ultimate party snack!

Buffalo Chicken Sliders

slider buns (split in half)

chicken

buffalo wing sauce (such

butter (melted, divided use)

honey

garlic powder

parsley

lettuce

tomatoes (thinly sliced)

ranch dressing

Preheat the oven to 375 degrees F.

Place the bottom half of the rolls on a sheet pan. Bake for 3-5 minutes or until lightly toasted.

In a small bowl, whisk together the buffalo wing sauce, 4 tablespoons of butter and the honey.

Pour the buffalo sauce mixture over the shredded chicken and toss to coat.

Spread the chicken in an even layer over the bottom half of the buns.

Place the top buns over the chicken mixture.&nbsp;

In a small bowl, whisk together the remaining 3 tablespoons of butter, garlic powder and parsley.

Brush the garlic butter over the tops of the rolls.

Bake for 10-15 minutes or until rolls are browned.

Remove the sliders from the oven.&nbsp;

Cut the sliders into individual sandwiches.

Remove the tops of the sliders. Layer the lettuce and tomato onto each sandwich, then drizzle with ranch.

Place the buns back on top, then serve immediately.

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Wingstop Buffalo Chicken Sandwich

Buffalo Chicken Sliders

Top 2 buffalo chicken sandwich recipes from across the web

The most viewed buffalo chicken sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wingstop Buffalo Chicken Sandwich

Buffalo Chicken Sliders

The most viewed buffalo chicken sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine