If you’re craving the ultimate comfort food experience, these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw are everything you’ve dreamed of and then some. Picture ultra-crispy chicken drenched in tangy buffalo sauce—and layered with a cool, creamy blue cheese slaw, all tucked into a pillowy bun. Every bite is a bold, craveable explosion of flavor!
Why You’ll Love This Recipe
- Crunchy, Juicy Chicken: Golden, crispy chicken is perfectly juicy inside—the dream texture for any fried chicken lover.
- Bold Buffalo Flavor: The homemade buffalo sauce is irresistibly tangy, buttery, and spicy—taking your tastebuds on a wild (but delicious) ride.
- Epic Blue Cheese Slaw: Creamy, tangy, and just funky enough, this slaw is the perfect cooling contrast to all that heat.
- Great for Gatherings: These sandwiches are made for sharing—serve at your next game day, family feast, or backyard hangout and watch them disappear!
Ingredients You’ll Need
Each ingredient in these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw plays an important role—building layers of heat, crunch, creaminess, and savoriness. Don’t be intimidated by the list: most are kitchen regulars and, together, the results are so worth it!
- Chicken Breasts or Thighs: Choose breasts for larger sandwiches or thighs for a juicier, richer bite—just flatten them for even frying.
- Kosher and Sea Salt: Proper seasoning is everything; use both to layer flavor in the chicken, dredge, and slaw.
- Peanut Oil: The gold standard for frying—clean flavor and high smoke point, but any neutral fry oil works.
- Buttermilk & Whole Milk: Tenderizes the chicken and helps the breading stick like glue for maximum crunch.
- Hot Sauce (Texas Pete): This is your flavor bomb for both marinade and buffalo sauce; choose your favorite if you can’t find Texas Pete.
- Fresh Lemon Juice: Adds brightness to balance the richness (don’t skip this—trust me!)
- Egg: Helps the breading become light and crispy.
- Flour & Cornstarch: The dream team for that shatteringly crunchy chicken crust.
- Paprika, Smoked Paprika, Granulated Garlic, White Pepper, Black Pepper, Cayenne: Layered into the dredge for deep savory, spicy flavor.
- Unsalted Butter: Important for that glossy, buttery buffalo sauce.
- Green & Purple Cabbage: For slaw with amazing crunch and color. Shred it nice and fine!
- Carrot: Adds faint sweetness and a burst of orange to the slaw.
- Mayonnaise & Apple Cider Vinegar: Forms the creamy, tangy slaw dressing.
- Blue Cheese: Crumbled right in; use a creamy, funky blue for best slaw results.
- Sugar, Celery Seed, Crack Black Pepper: Balance and flavor the slaw with that classic deli-counter taste.
- Shallots: Sliced thin and fried for a spicy-sweet, crispy topping that’s truly next-level.
- Homemade or Store-bought Hamburger Buns: Choose soft, fluffy buns so nothing distracts from that bold chicken and slaw.
Variations
The beauty of Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw is how easily you can make them your own! Don’t be afraid to riff on this recipe and adapt it to your pantry, your crowd, or your cravings.
- Mild Buffalo: For less heat, swap in a milder hot sauce or use less cayenne in the dredge and sauce.
- Bake (or Air Fry) Instead of Fry: Can’t do the deep-fry thing? Bake or air-fry the breaded chicken at 425°F for about 18–22 minutes, flipping halfway through.
- Dairy-Free: Use a dairy-free yogurt in place of buttermilk for marinade and vegan mayo in the slaw for a totally dairy-free version.
- No Blue Cheese Fan? Substitute crumbled feta or even sharp cheddar in the slaw for a different yet delicious twist.
- Make it Mini: Use slider buns and small chicken pieces for game day finger food!
How to Make Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw
Step 1: Prep the Chicken and Marinade
Start by pounding your chicken breasts or thighs to half an inch thick so they cook fast and even. Sprinkle with kosher salt on both sides and let them rest—this quick “dry brine” gives you juicy, flavorful chicken. While they rest, whisk together your buttermilk, milk, hot sauce, lemon juice, egg, and a little more salt to create a tangy, spicy marinade.
Step 2: Dredge for Ultimate Crunch
In one shallow dish, combine your flour, cornstarch, both paprikas, garlic, white and black pepper, cayenne, and a bit more salt. Dip your chicken pieces first into the seasoned flour, pressing to coat every nook and cranny. Shake off excess, then dip each piece into your buttermilk mixture, then back into the flour. For extra-craggy bits, drizzle a couple tablespoons of the marinade into the flour and mix in—this magic step creates those crispy, crinkly edges!
Step 3: Prep the Blue Cheese Slaw
Toss together both types of cabbage, carrot, mayo, apple cider vinegar, blue cheese, sugar, celery seed, salt, and pepper in a big bowl. The result is crisp, creamy, and packed with big blue cheese flavor. Cover and refrigerate so it stays extra cold while you fry the chicken.
Step 4: Make Buffalo Sauce and Marinate Shallots
In a small saucepan, melt the butter and stir in hot sauce, lemon juice, garlic powder, salt, and black pepper. Simmer for a few minutes for the flavors to meld. While it cooks, mix your sliced shallots with some buffalo sauce, buttermilk, salt, and black pepper—let them soak to absorb all that spicy tang.
Step 5: Fry the Chicken (and Shallots!)
Heat your oil to 350–375°F. Fry the breaded chicken in batches—turning as needed—until golden, shatteringly crisp, and at least 165°F inside (about 6–8 minutes per batch). Let your chicken rest and season with a pinch of salt. Right after, dredge your marinated shallots in leftover flour and fry until golden and crunchy.
Step 6: Assemble and Serve
Toast your buns and pile a good scoop of blue cheese slaw on the bottom half. Toss each piece of fried chicken in warm buffalo sauce, set it on the slaw, add more slaw if you like, and finish with a generous sprinkle of fried shallots. Top with your bun and dig into the most incredible Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw you’ve ever tasted!
Pro Tips for Making Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw
- Crispy Craggy Breading: For that signature extra-crispy crust, add a couple tablespoons of marinade to your flour mixture and gently stir until shaggy before the final dredge.
- Sauce Right Before Serving: Only toss as many chicken pieces in buffalo sauce as you’ll eat immediately to keep the breading irresistibly crispy—save leftovers plain for reheating later.
- Resting Makes All the Difference: Letting the breaded chicken air-dry on a rack for 30 minutes before frying sets the coating and delivers that shatteringly crisp shell.
- Don’t Rush the Slaw: Give your blue cheese slaw at least 20 minutes to chill and meld in the fridge—it gets even more flavorful and refreshing.
How to Serve Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw
Garnishes
A sprinkle of extra blue cheese crumbles, a handful of snipped chives or green onions, and an extra drizzle of buffalo sauce over the finished sandwich will take these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw totally over the top. If you’re daring, pile on those crispy fried shallots—it’s not optional for a true crunch fan!
Side Dishes
Classic fries, sweet potato wedges, or even crispy onion rings pair beautifully with these sandwiches. For something lighter, go for celery sticks, carrot ribbons, or a simple green salad—anything crisp and cool to complement that firecracker chicken.
Creative Ways to Present
Try serving these as sliders for a party, or pile the buffalo chicken and blue cheese slaw over a big crunchy salad for a knife-and-fork approach. These also make epic game-day platters—slice sandwiches in halves or thirds, arrange on a tray with extra slaw and pickles, and let everyone dive in.
Make Ahead and Storage
Storing Leftovers
Store all components of your Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw separately for best results. Pop the fried chicken into an airtight container and keep in the fridge for up to four days. Slaw keeps well for a day or two, and buffalo sauce can be refrigerated and rewarmed when ready to use.
Freezing
For longer storage, freeze completely cooled fried chicken pieces in a single layer, then transfer to a zip-top bag for up to two months. Avoid freezing the slaw as it will lose its crispness and become watery upon thawing.
Reheating
To keep the chicken crisp, reheat straight from the fridge or freezer in a 400°F oven or air fryer for 6–8 minutes, until hot and crunchy. Warm the buffalo sauce separately on the stove or in the microwave, then toss with chicken just before assembling alongside fresh slaw and toppings.
FAQs
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Can I use chicken tenders instead of breasts or thighs?
Absolutely! Chicken tenders cook quickly and are naturally the perfect sandwich size. Just follow the same breading, frying, and saucing process as described. Be sure to keep an eye on cooking time—they may cook a minute or two faster.
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What can I use if I don’t have buttermilk?
If you’re out of buttermilk, you can make a quick substitute by mixing 1 cup of milk (preferably whole) with 1 tablespoon lemon juice or white vinegar; stir and let sit for five minutes before using in your marinade.
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How spicy are these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw?
With Texas Pete and cayenne in both the dredge and sauce, these sandwiches have medium-level heat—noticeable but not overwhelming. You can always tame things down by using a milder hot sauce and cutting down the cayenne; for more burn, amp up either or even toss on extra sliced jalapeños!
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Can I make anything ahead for easier entertaining?
Definitely. The blue cheese slaw and buffalo sauce can be made several hours ahead (or even the day before for best flavor), and the chicken can be breaded and rested in the fridge for up to 4 hours before frying. Fry the shallots and chicken just before serving for max crispiness.
Final Thoughts
I can’t wait for you to take your first bite of these Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw—they’re spicy, creamy, crunchy, and totally unforgettable. Whether it’s a weeknight treat or a showstopping party dish, this recipe is pure comfort and guaranteed to impress. Give it a try, and don’t be surprised if it becomes your new signature sandwich!
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 1x
- Category: Frying
- Method: Stovetop
- Cuisine: American
Description
These Fried Buffalo Chicken Sandwiches with Blue Cheese Slaw are a delicious and indulgent treat that combines crispy fried chicken with spicy buffalo sauce, creamy blue cheese slaw, and crunchy fried shallots all sandwiched between tender 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. 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.
- 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: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
