Buffalo Chicken Breast Sandwich with Bacon–Blue Cheese Ranch


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

If you have a bar, then you better have something with the phrase Buffalo chicken on the menu. This is mine. Based on the spicy classic from that city in upstate New York, but all combined on a sandwich. Crispy, smoky, spicy, and delicious.


  • 4 boneless, skinless chicken breasts, about 6 ounces (170 g) each, slightly pounded to an even thickness
  • Kosher salt and freshly ground black pepper
  • 1 cup (125 g) all-purpose flour
  • 3 large eggs, lightly whisked with 2 tablespoons water
  • 2 cups (160 g) panko bread crumbs
  • ½ cup (120 ml) canola oil
  • ½ cup (120 ml) rendered bacon fat
  • 4 tablespoons (55 g) unsalted butter
  • ¼ cup (60 ml) hot sauce, such as Tabasco or Frank’s
  • ½ cup (120 ml) Bacon–Blue Cheese Ranch, plus more for serving
  • 4 soft buns (hamburger, kaiser, or pretzel), split
  • ¼ small head iceberg lettuce, shredded
  • 8 thin slices bacon, cooked until crisp
  • 4 slices pickled hot cherry peppers, each skewered on a 6-inch (15-cm) wooden skewer


Put the chicken on a baking sheet lined with aluminum foil and season both sides with salt and pepper. Put the flour in a small baking dish and season with salt and pepper. Put the eggs in a small baking dish and season with salt and pepper. Put the panko in a small baking dish.

Line another baking sheet with paper towels. Heat the oil and bacon fat in a large, deep sauté pan over medium-high heat until the fat begins to shimmer. While the fat is heating up, dredge the chicken in flour and tap off any excess, then dip in the egg wash and let excess drip off, then dredge in the panko, pressing the crumbs on so they adhere. Fry the chicken until golden brown on both sides and just cooked through, about 5 minutes per side. Transfer the chicken to the paper towel–lined baking sheet.

Melt the butter in a small saucepan, add the hot sauce, and cook until heated through, about 2 minutes. Liberally brush the chicken on both sides with the hot sauce butter.

Spread 1 tablespoon of the ranch dressing on the bottom of each bun, add a large handful of the lettuce, and place a chicken breast on top. Top the chicken with 2 slices of the bacon, spread the remaining ranch dressing on the tops of the buns, and place on top of the bacon. Skewer each sandwich with a hot cherry pepper on top. Serve more ranch dressing on the side, if desired (and most do).