Wingstop Buffalo Chicken Sandwich
The ultimate comfort food, the Wingstop Buffalo Chicken Sandwich offers a crispy chicken breast smothered in a spicy Buffalo sauce, all nestled in a soft bun. This easy weeknight dinner is sure to satisfy your cravings, making it the perfect choice for any occasion!
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.