This tangy, spicy buffalo chicken sandwich recipe is pan fried for maximum flavor with less oil. If you love buffalo wings, you will love this sandwich!
Pat the chicken dry using paper towels. Place on a large cutting board and cover with plastic wrap, then use a meat mallet or rolling pin to slightly thin out the chicken thighs. Alternately, you can place the thighs in a large resealable bag before pounding them thin.
Create a dredging station: Set out 3 medium-sized bowls or shallow dishes plus a large plate for the dredged pieces. In the first bowl, combine the flour, salt and pepper. In the second bowl, whisk together the egg, 1 tablespoon sour cream, and 1/4 cup hot sauce. Place the breadcrumbs in the third bowl.
One at a time, dip the thighs into the flour, shaking off the excess, then the egg mixture (again shaking off excess liquid), and finally, the breadcrumbs.
Heat a large skillet over medium heat (see notes). Add oil to pan and swirl to coat.
Add the chicken and cook for approximately 6 minutes per side, or until browned on the outside and an internal thermometer reads 165 degrees F. You can adjust the heat as needed or flip the chicken more than once if you feel it’s browning too quickly (or too slowly).
Whisk together the remaining 1/4 cup sour cream and 2 tablespoons hot sauce in a small bowl. Optionally, you can briefly place the buns under the broiler to toast them (keep an eye on them).
Build buffalo chicken sandwiches using the buns, chicken, prepared sauce, and optional toppings, if using.
Notes
I tried this recipe using both regular and panko breadcrumbs. I ultimately preferred the panko version, which yielded a crispier sandwich.
You can use any type of large skillet with this recipe. Nonstick might require less oil but you may get less browning on the chicken (which means less flavor). A seasoned cast iron skillet is a great overall choice if you have one. Stainless steel will yield a nice, crispy brown sandwich but may require additional oil.