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Buffalo Chicken Sandwich recipes

Buffalo Chicken Sandwich

Do you know how it feels when you suddenly get an overwhelming need for something? One that you simply can't seem to get rid of because it sounds so delightful?This is a family recipe from Blonde Beard that uses one of their greatest sauces, the infamous Black Magic Buffalo Sauce, to make a spicy, crispy, fried chicken sandwich called the Buffalo Chicken Sandwich. A delicious and healthy substitute for the traditional fast food version!Use promo code GRILLMASTERS202 for 15% off at Valid 8/15/22 thru 9/18/22.

Blonde Beard's Buffalo Chicken Sandwich

We’ve been obsessed with this dish for as long as we can remember and have finally perfected our family recipe. Crispy, crunchy, fried chicken that holds sauce perfectly for the ultimate buffalo chicken sandwich experience.  




  • 2 Chicken Breasts or Cutlets (cut in half to make 4 pieces (cut to fit on bun))
  • Brioche or Kaiser buns ((split and buttered on cut side))
  • Blonde Beard’s Buffalo Sauce
  • Peanut, Corn or Canola Oil
  • Batter

  • 4 Cups Buttermilk ((or 4 Tbsp vinegar or lemon juice with 4 cups milk))
  • 1 Tbsp Blonde Beard’s Buffalo Sauce
  • Flour Mixture

  • 1 Cup Flour
  • ½ Cup Arrowroot or Cornstarch
  • 1 Tsp Cayenne
  • 1 Tsp Paprika
  • 1 Tsp Salt
  • ½ Tsp Black Pepper
  • ½ Tsp Onion Powder
  • Blonde Beard’s Buttermilk Dressing

  • 1 Cup Mayo
  • ½ Cup Buttermilk ((or 1 ½ tsp vinegar/lemon juice with 1 c. milk))
  • 1 Clove Garlic ((Minced))
  • 1 ½ Tsp Red Wine Vinegar
  • 1 Tsp Lemon Juice
  • 2 Tsp Dill ((Dried))
  • 1 ½ Tsp Parsley ((Dried))
  • ¼ Tsp Sea Salt
  • A Pinch Black Pepper


  • Mix Batter

  • In a large bowl, combine your buttermilk with Blonde Beard’s Buffalo Sauce.

  • Marinate

  • Cover all 4 pieces of chicken with the batter, seal the container and leave to marinate in your fridge for up to 24 hours.

  • Mix Flour Mixture

  • Combine all ingredients of your flour mixture in a separate bowl. Add a couple tablespoons of the marinade to your flour and stir to combine. It will be clumpy, and that’s A-ok. That comes into play later.

  • Coat

  • One at a time, add your chicken into your batter, coating very well and evenly. Drive the flour into all the pieces of the chicken to get a really thick crust, the messier looking the better.

  • Fry

  • Slowly place each piece of chicken in oil 3-5 min/side. Ready when internal temperature is 165 and batter is crispy golden brown. Remove and dry on a paper towel for ultimate crunch.

  • Toast

  • Heat a skillet over medium/low and toast your buns baby.

  • Dressing

  • While chicken is frying, blend together Blonde Beard’s Buttermilk Dressing. Fresher is better.

  • Toss

  • Toss fried chicken pieces into Blonde Beard’s Buffalo Sauce. Really coat them well.

  • Sandwich

  • Place a heaping, healthy shmear of Blonde Beard’s Buttermilk Dressing on both sides of your bun, place crispy, golden chicken between said buns, place some dill pickles on top of your chicken and enjoy the carnivorous fruits of your labor, friends.


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