When you want a sandwich that’s over-the-top in all the best ways, this Crispy Chicken Sandwich with Spicy Buffalo Mac & Cheese delivers big. It’s crispy, creamy, spicy, cheesy, and a total flavor bomb in every bite.
You’re sinking your teeth into crispy, golden-fried chicken stacked on a soft, toasted brioche bun. This is no ordinary sandwich. Paired with the creamy, cheesy comfort of buffalo mac and cheese, it’s a combination that takes things to the next level.
Helpful Tips
- Don’t skip the brine: The buttermilk and pickle juice brine keeps the chicken juicy and adds a tangy base layer of flavor.
- Double dredge for extra crunch: Make sure to coat the chicken fully in both the wet batter and seasoned flour for that ultra-crispy exterior.
- Make the mac ahead: The buffalo mac & cheese can be made in advance and reheated when you’re ready to build the sandwiches. It also makes fantastic leftovers.
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Crispy Chicken Sandwich Recipe with Spicy Buffalo Mac & Cheese
When you want a sandwich that's over-the-top in all the best ways, this Crispy Chicken Sandwich with Spicy Buffalo Mac & Cheese delivers big.
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Servings: 4 Servings
Calories: 1692kcal
Ingredients
For the brine:
- 4 small chicken breasts
- 1/4 cup buttermilk
- 1/4 cup pickle juice
For the batter:
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/2 cup sparkling water
For the seasoned flour:
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dry mustard
- 3/4 teaspoon black pepper
For the sandwiches:
- Oil for frying
- 4 brioche buns toasted
- Mayonnaise pickles, shredded lettuce
For the mac & cheese:
- 8 ounces short pasta such as cavatappi, elbows, cellentani, rotini
- 1/2 cup Frank’s RedHot sauce
- 3 tablespoons butter divided
- 2 tablespoons flour
- 2 cups milk warmed
- salt and black pepper to taste
- 6 ounces white cheddar cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1/2 cup panko bread crumbs
- 1 clove garlic minced
- 1/4 cup blue cheese crumbled
- 1/2 tablespoon extra-virgin olive oil
Instructions
For the chicken sandwich:
- Pound the chicken breasts, if necessary to even out the thickness.
- Combine the chicken and buttermilk in a large bowl or plastic bag. Cover and refrigerate for 1 hour or up to overnight.
- Combine the flour, salt, and garlic powder in a large bowl. Whisk in the eggs and the sparkling water, a little at a time, until a smooth batter forms.
- Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and black pepper in another large bowl. Stir in a little of the batter, until the mixture resembles coarse sand.
- Pour frying oil into a large skillet (about 1 1/2” of oil) and heat to between 325-375°F(165-190°C).
- Remove the chicken breasts from the brine. Coat them in batter, then in seasoned flour.
- Fry the chicken until it reaches an internal temperature of 165°F(75°C). Monitor the temp of the oil so it does not exceed 375°F(190°C), or the chicken might burn.
- Place the cooked chicken on a rack to rest for 5-10 minutes.
- Toast and dress the buns with mayonnaise, pickles and lettuce. Place on the fried chicken.
For the mac & cheese:
- Bring a pot of salted water to boil. Add the pasta and cook until just shy of al dente – a few minutes short of the box instructions (it will continue to cook in the oven). Drain and set aside.
- In a small saucepan, heat the hot sauce and 1 tablespoon butter. Whisk together and set aside.
- Preheat the oven to 400°F(200°C).
- Put the pot you used for the pasta over medium heat, melt the remaining 2 tablespoons butter in there. Add the flour and whisk until smooth. Cook for one minute.
- Pour in the warm milk a little at a time, whisking constantly, until it’s all been incorporated.
- Cook for about 8 minutes on medium heat until thickened. Do not allow it to boil.
- Remove from the heat and stir in the shredded cheeses, a little at a time until smooth.
- Add the pasta to the pot and stir to coat. Then transfer to a baking dish. Drizzle on 1/2 of the buffalo sauce.
- In a small bowl, combine 1/2 of the panko, garlic and blue cheese. Mix it until it’s crumbly. Pour in the remaining buffalo sauce and stir just until combined. Evenly distribute the mixture over the top of the mac and cheese.
- In that same bowl, mix the rest of the panko with olive oil and mix to combine. Distribute that over the top of the dish.
- Bake for 20 to 25 minutes until golden brown. Remove from the oven and let it rest for 10 minutes before serving.
Nutrition
Calories: 1692kcal | Carbohydrates: 164g | Protein: 101g | Fat: 68g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 478mg | Sodium: 4024mg | Potassium: 1420mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2398IU | Vitamin C: 3mg | Calcium: 844mg | Iron: 8mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.