Crispy Buffalo Chicken Sandwiches
with Potato Wedges & Blue Cheese Dressing
- Milk
- Wheat
- Eggs
Happy buffalo chicken night! You’ll brush crispy panko fried chicken with tangy, buttery, spicy buffalo sauce (you know the one!), then tuck into a toasted brioche bun spread with blue cheese sauce and layered with marinated cucumber for fresh, crunchy contrast. On the side are crispy potato wedges with more blue cheese dressing for dipping.
Ingredients
12 ounce
Potatoes
1 unit
Mini Cucumber
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Flour
(Contains: Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
4 unit
Frank's Hot Sauce
2 unit
Brioche Buns
(Contains: Wheat)
3 ounce
Blue Cheese Dressing
(Contains: Milk, Eggs)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Spread out across sheet in a single layer. • Roast on top rack until browned and tender, 20-25 minutes
• Meanwhile, trim and thinly slice cucumber. • Transfer cucumber to a small bowl; add 1 tsp sugar and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings) and toss to combine. • Set aside, tossing occasionally, until ready to serve.
• In a medium bowl, whisk together sour cream and 1 TBSP water (2 TBSP for 4 servings). Place flour in a shallow dish. Place panko in a separate shallow dish. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper. • Working one piece at a time, coat chicken in flour, then dip chicken into sour cream mixture. Let excess drip off, then press chicken into panko until fully coated on both sides. TIP: For less mess, use tongs to dip and transfer.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer to a paper-towel-lined plate. Let rest for at least 2 minutes. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more
• While chicken cooks, in a second small microwave-safe bowl, combine hot sauce and 1 TBSP butter (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until butter is melted, 20-25 seconds; stir until smooth. • Once chicken has rested, brush all over with as much Buffalo sauce as you like.
• Transfer cucumber to a paper-towel-lined plate. Cover cucumber with a second paper towel and press firmly to absorb any excess liquid. • Halve and toast buns. • Spread top buns with as much blue cheese dressing as you like. Fill buns with cucumber and Buffalo chicken. • Divide sandwiches between plates; serve with potato wedges and any remaining blue cheese dressing on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy chicken with tangy buffalo sauce; some found the blue cheese and cucumber combo surprisingly delicious 🍗
- Ease of prep: Several found it easy to make, though some noted the breading process was a bit messy or time-consuming
- Suggestions: Consider offering ranch dressing as an alternative to blue cheese; add vinegar to improve the cucumber pickles
- Leftovers: Some found the portions generous enough for extra sandwiches, while others wished for more buffalo sauce
- Air fryer: Many appreciated the air fryer instructions, reporting crispy results with less mess
Reviews from our home cooks
Great sandwich. Chicken was crispy. Love the crunch and slight hints of sweetness cucumber gives. Buffalo hot sauce could have had a bit stronger acidic kick. With 2 blue cheese sauce packets would have preferred one be the sauce and one fresh blue cheese chunks.
Very good chicken sandwich. Cucumbers and blue cheese go very well. Overall fairly easy to cook (deep frying) and reheats well. Would choose again.
I highly recommend the chicken sands. They are super easy. I did the fries in the air fryer and they turned out great! So happy the recipe came with 2 blue cheese dressings and 4 franks red hot packets which made each meal customized.
We've had this meal before and we love it every time!! The crispiness of the chicken with the kick of buffalo is enough to make you rather eat at home than at Chick-fil-a
Blue cheese dressing was very runny and leaked easily out of sandwich. Buns and chicken were delicious. I added more seasoning to potatoes.
The buffalo chicken sandwich and potatoes were delicious. My children enjoyed it and said it reminded them of Popeyes chicken sandwich. I will order it again.
I was really impressed. Bored with the ubiquitous potato wedges, but the Cucumber and Bleu cheese REALLY elevated this sandwich.
Another great meal; I did struggle with getting the chicken crispy and the cucumber was rotten so we couldn't use it. I do wish there was an option to substitute ranch for the blue cheese but all in all I will order again!
Potato wedges were really good and the chicken came out great. More hot sauce would be awesome to add for those of us who like a lot of sauce.
This was really good and super glad we had the option to air fry the chicken. I even ate the blue cheese and cucumbers on my sandwich!
