Copycat Wingstop Buffalo Chicken Sandwich Satisfying Real Crispy Way You Need Now
Enjoy this Copycat Wingstop Buffalo Chicken Sandwich for an easy lunch or quick lunch option with crispy fried chicken and spicy buffalo sauce. It’s perfect for lunch ideas featuring a crispy fried chicken sandwich with flavorful buffalo sauce chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Servings 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
Scale
- 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
- Pound chicken breasts to about 1/2 inch thickness using a meat mallet, cutting thicker pieces in half first if needed.
- Mix flour, salt, and pepper in a shallow dish and stir in 3 tablespoons of buttermilk to create a crispy coating.
- Pour remaining buttermilk into a separate dish.
- Dry chicken pieces, dip in buttermilk, then coat well with the seasoned flour mixture; let rest on a wire rack for 5 minutes.
- Heat vegetable oil in a pot to 350°F and fry chicken in batches for 4 to 5 minutes until cooked through and reaching 165°F internal temperature; drain on a wire rack.
- Combine Worcestershire sauce, Frank’s Red Hot Sauce, and butter in a saucepan over medium heat, stirring until butter melts and sauce is heated.
- Lightly butter buns and toast under the broiler until golden.
- Toss fried chicken in buffalo sauce until coated.
- Assemble sandwiches by placing chicken on bottom bun, topping with 4 pickle slices, then adding the top bun.
Nutrition
- Calories: 472kcal
- Sugar: 7g
- Sodium: 1704mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 3g + 6g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 73mg