Wingstop Buffalo Chicken Sandwich
The Wingstop Buffalo Chicken Sandwich is a dish that brings back fond memories of summer barbecues and late-night cravings. I remember the first time I tried a Buffalo chicken sandwich; I was in a bustling diner, the aroma of fried chicken filling the air. The crunch of the crispy chicken paired with the spicy tang of buffalo sauce was nothing short of perfection. Now, I want to recreate that experience at home with this easy copycat recipe. It’s perfect for weeknight dinners or weekend gatherings, and I can’t wait to share it with you!
Recipe Snapshot
40 mins
20 mins
20 mins
Medium
600 kcal
35 g
Paleo, Whole30, Gluten-Free
30 g
Wooden Spoon, Frying Pan, Skillet, Chef’s Knife, Whisk
What Sets This Wingstop Buffalo Chicken Sandwich Apart
What makes the Wingstop Buffalo Chicken Sandwich so special? Let me tell you:
1. Crispy Perfection
The secret to a great sandwich lies in the chicken. The crispy coating on the chicken breasts adds a satisfying crunch that contrasts beautifully with the rich, buttery Buffalo sauce. Every bite is a delightful experience.
2. Flavor Explosion
With the combination of Frank’s Red Hot Sauce, Worcestershire sauce, and butter, the sauce is a flavor bomb that gives the sandwich its signature kick. It’s spicy, tangy, and utterly addictive.
3. Easy to Make
You don’t need to be a chef to whip up this delicious sandwich. With just a few simple ingredients, you can have a homemade version that rivals any restaurant. It’s an easy recipe that anyone can follow!
4. Customizable
Love extra spice? Feel free to add more hot sauce. Need it milder? Adjust the amount of sauce to your taste. You can even switch up the toppings to include your favorites, like cheese or slaw.
Key Ingredients for Wingstop Buffalo Chicken Sandwich
The heart of the Wingstop Buffalo Chicken Sandwich lies in its key ingredients. Each component works together harmoniously to create a satisfying meal. The chicken is the star, but it’s the crispy coating and the zesty sauce that take it to the next level. Let’s dive into what you’ll need to make this delicious sandwich.
- 2 large boneless skinless chicken breasts: The foundation of our sandwich, these chicken breasts are pounded to ensure they cook evenly and remain juicy.
- 1 cup all-purpose flour: This is key for creating a crispy outer layer when fried.
- 1 teaspoon salt: Essential for seasoning the flour and enhancing the flavor of the chicken.
- 1/2 teaspoon ground black pepper: Adds a subtle heat and flavor to the chicken coating.
- 1 cup buttermilk: The buttermilk tenderizes the chicken while also helping the flour adhere better during frying.
- Vegetable oil for frying: You’ll need enough oil to submerge the chicken partially, allowing for a perfect fry.
- 1 dash Worcestershire sauce: This adds depth to our Buffalo sauce, giving it a slight umami flavor.
- 1/2 cup Frank’s Red Hot Sauce: The star of our sauce, providing that classic Buffalo flavor.
- 1/4 cup butter: This enriches the sauce, making it creamy and smooth.
- 4 hamburger buns: The perfect vessel for our chicken, giving it structure and extra flavor.
- 16 dill pickle slices: A tangy crunch that complements the spicy chicken beautifully.
Making This Wingstop Buffalo Chicken Sandwich
Now that we have our ingredients set, let’s get cooking! This recipe is straightforward, and soon you’ll be enjoying a delicious homemade Wingstop Buffalo Chicken Sandwich. Follow these steps, and you’ll have a meal to remember!
- First, take the chicken and place it in a zip-top bag. Using a meat mallet, gently pound the chicken to a uniform thickness of about half an inch. This ensures even cooking and a juicy result. If your chicken breasts are thicker than one inch, slice them in half horizontally before pounding.
- Next, in a pie plate, combine the flour, salt, and ground black pepper. Stir in about three tablespoons of buttermilk to create a shaggy coating that will cling to the chicken.
- Transfer the remaining buttermilk to another pie plate. Pat the chicken dry, dip it into the buttermilk, and allow the excess to drip off.
- Then, coat the chicken in the seasoned flour, shaking off any excess. Place the coated chicken on a wire rack and let it rest for about five minutes. This helps the coating adhere better during frying.
- While the chicken is resting, heat vegetable oil in a heavy-bottomed pot until it reaches 350°F over medium-high heat. You want enough oil so that it’s about three inches deep.
- Carefully place the chicken into the hot oil, two to three pieces at a time. Fry the chicken for four to five minutes, until the internal temperature reaches 165°F. If your chicken is on the larger side, you may need to cook it a bit longer.
- Once the chicken is golden brown and cooked through, remove it from the oil and place it on a clean wire rack to drain excess oil.
- To make the Buffalo sauce, combine the Worcestershire sauce, Frank’s Red Hot Sauce, and butter in a small saucepan over medium heat. Stir occasionally until the butter melts and the ingredients are well mixed.
- Spread a small amount of softened butter on the inside of the hamburger buns. Place them under the broiler until they’re golden brown, about one to two minutes.
- Place the fried chicken into a bowl and drizzle the Buffalo sauce over it. Toss to ensure the chicken is well coated in the sauce.
- To assemble your sandwiches, place each chicken breast on the bottom bun, add four pickle slices on top, and finish with the top bun. Serve immediately and enjoy!
Things Worth Knowing
- Pounding the Chicken: This step is crucial for ensuring even cooking and tenderness. A uniform thickness means juicy chicken throughout.
- Cooking Temperature: Always use a thermometer to check the internal temperature of the chicken. This ensures it’s safe to eat and perfectly cooked.
- Resting Time: Allowing the chicken to rest after frying helps retain its juices, making for a more succulent bite.
- Broiling the Buns: This step really elevates the sandwiches by adding a crispy texture that complements the tender chicken.
Recipe Notes about Wingstop Buffalo Chicken Sandwich
As you prepare your Wingstop Buffalo Chicken Sandwich, consider these tips to enhance your experience:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer for optimal crispiness.
- Freezing: You can freeze the cooked chicken for up to two months. Thaw overnight in the refrigerator before reheating.
- Pairing: Serve with celery sticks and blue cheese or ranch dressing for dipping. They add a refreshing crunch to balance the sandwich.
- Customization: Feel free to add toppings like lettuce, tomato, or cheese to suit your taste.
- Meal Prep: Make the chicken in bulk and enjoy it over salads or in wraps throughout the week.
What to Serve With Wingstop Buffalo Chicken Sandwich
When serving your Wingstop Buffalo Chicken Sandwich, consider these delicious pairings to create the perfect meal:
- French Fries: Crispy, golden fries are a classic side that complements the sandwich perfectly.
- Coleslaw: A creamy or vinegar-based coleslaw provides a refreshing crunch that balances the spicy chicken.
- Potato Wedges: Seasoned and baked or fried potato wedges are a hearty side that pairs well with the flavors of the sandwich.
- Salads: A simple green salad with a tangy vinaigrette can lighten the meal and add freshness.
- On Game Days: This sandwich is a perfect option for casual gatherings, game day, or movie nights with friends.
- Perfect for Lunch or Dinner: Whether it’s for a quick lunch or a hearty dinner, this sandwich is versatile enough for any occasion.
FAQ
Conclusion
The Wingstop Buffalo Chicken Sandwich is a flavorful and satisfying meal that’s sure to please. With its crispy chicken and spicy sauce, it’s the perfect dish for any occasion. I encourage you to try making this sandwich at home; it’s easier than you think and absolutely delicious!
Wingstop Buffalo Chicken Sandwich
Equipment
- Wooden Spoon
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup buttermilk
- vegetable oil for frying
- 1 dash Worcestershire sauce
- 1/2 cup Frank’s Red Hot Sauce
- 1/4 cup butter + extra softened
- 4 hamburger buns
- 16 dill pickle slices
Instructions
- First, take the chicken and place it in a zip-top bag. Using a meat mallet, gently pound the chicken to a uniform thickness of about half an inch. This ensures even cooking and a juicy result. If your chicken breasts are thicker than one inch, slice them in half horizontally before pounding.
- Next, in a pie plate, combine the flour, salt, and ground black pepper. Stir in about three tablespoons of buttermilk to create a shaggy coating that will cling to the chicken.
- Transfer the remaining buttermilk to another pie plate. Pat the chicken dry, dip it into the buttermilk, and allow the excess to drip off.
- Then, coat the chicken in the seasoned flour, shaking off any excess. Place the coated chicken on a wire rack and let it rest for about five minutes. This helps the coating adhere better during frying.
- While the chicken is resting, heat vegetable oil in a heavy-bottomed pot until it reaches 350°F over medium-high heat. You want enough oil so that it’s about three inches deep.
- Carefully place the chicken into the hot oil, two to three pieces at a time. Fry the chicken for four to five minutes, until the internal temperature reaches 165°F. If your chicken is on the larger side, you may need to cook it a bit longer.
- Once the chicken is golden brown and cooked through, remove it from the oil and place it on a clean wire rack to drain excess oil.
- To make the Buffalo sauce, combine the Worcestershire sauce, Frank’s Red Hot Sauce, and butter in a small saucepan over medium heat. Stir occasionally until the butter melts and the ingredients are well mixed.
- Spread a small amount of softened butter on the inside of the hamburger buns. Place them under the broiler until they're golden brown, about one to two minutes.
- Place the fried chicken into a bowl and drizzle the Buffalo sauce over it. Toss to ensure the chicken is well coated in the sauce.
- To assemble your sandwiches, place each chicken breast on the bottom bun, add four pickle slices on top, and finish with the top bun. Serve immediately and enjoy!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer for optimal crispiness.
- Freezing: You can freeze the cooked chicken for up to two months. Thaw overnight in the refrigerator before reheating.
- Pairing: Serve with celery sticks and blue cheese or ranch dressing for dipping. They add a refreshing crunch to balance the sandwich.
- Customization: Feel free to add toppings like lettuce, tomato, or cheese to suit your taste.
- Meal Prep: Make the chicken in bulk and enjoy it over salads or in wraps throughout the week.
