Recipes and Cooking Buffalo-Style Spicy Chicken Sandwich 5.0 (1) Add your rating & review You too can be a contender in the spicy chicken sandwich wars that have been going on with rival restaurant chains with your own homemade spicy chicken sandwich. This chicken recipe is breaded and fried like the competitors, but has a fresh topper of celery and carrots in a blue cheese dressing that make it stand out. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on July 21, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 1 hrs 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 medium carrot 1 stalk celery 2 tablespoon blue cheese dressing 2 8 ounce skinless, boneless chicken breast halves, halved crosswise 1 ½ cup buttermilk 1 egg, lightly beaten 1 tablespoon Buffalo-style hot sauce, plus more for serving 1 ¼ teaspoon each salt and pepper 1 ½ cup all-purpose flour 1 teaspoon onion powder 1 teaspoon chili powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika ¼ cup cornstarch ½ cup vegetable oil 4 hamburger buns, split Crumbled blue cheese (optional) Directions For slaw: Use a vegetable peeler or sharp knife to cut carrot and celery into strips. In a medium bowl combine carrot, celery, and dressing. Cover and chill 1 to 4 hours. Using the flat side of a meat mallet, lightly flatten chicken pieces between two pieces of plastic wrap to an even thickness. In a bowl whisk together buttermilk, egg, 1 Tbsp. hot sauce, and 1/2 tsp. each kosher salt and ground black pepper. In another bowl stir together flour, onion powder, chili powder, cayenne, smoked paprika, and an additional 3/4 tsp. each kosher salt and black pepper. Place cornstarch in a shallow dish. Coat chicken with cornstarch, then dip in buttermilk mixture. Coat pieces with flour mixture. Dip again in buttermilk mixture, then again in flour mixture. Let breaded chicken stand about 20 minutes. Meanwhile, in a large or extra-large cast-iron skillet heat the oil over medium to 375°F. Add chicken to oil; fry 8 to 10 minutes or until golden brown and chicken reaches 165°F, turning once. To serve, dip chicken in additional hot sauce (or drizzle generously). Serve in buns with slaw and, if you like, crumbled blue cheese. Makes 4 sandwiches. Carson Downing Rate it Print Nutrition Facts (per serving) 660 Calories 22g Fat 73g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 660 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 135mg 45% Sodium 1548mg 67% Total Carbohydrate 73g 27% Total Sugars 9g Protein 40g Vitamin C 3.2mg 16% Calcium 208mg 16% Iron 4.6mg 26% Potassium 680mg 14% Folate, total 150.8mcg Vitamin B-12 0.6mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.