Fried Buffalo Chicken Sandwich Recipe

This new Shake Shack Buffalo Chicken sandwich hasn’t even been released nationally, but we got a sneak peek at the testing and issued a throw-down on this fantastic-looking buffalo chicken sandwich. Crispy, spicy and cool all at the same time is a fried chicken sandwich lovers dream.

Course Sandwich

Cuisine American

Keyword copycat recipe, easy to make, shake shack

Prep Time 2

Cook Time 8

Total Time 2 10

Servings

Calories 867kcal

Equipment

Fryer or Deep Pot
Oil Thermometer
Instant Read Thermometer

Ingredients

For The Chicken Sandwich

4 each Chicken breast boneless
4 each Potato rolls Martin's
1/4 head Iceberg lettuce

For The Buffalo Sauce

1/2 cup Hot sauce Frank's
1/3 cup Butter melted

For The Ranch Dressing

3/4 cup Whole Milk
1 cup Mayonnaise
1 packet Ranch seasoning Hidden Valley

For The Chicken Dredge

2 cups All-purpose flour
1 tsp Salt
1 tsp Black pepper
2 tsp Baking powder

For The Chicken Marinade

2 cups Milk
1 tbsp Hot sauce Frank's
1/2 tsp Salt
1/2 tsp Black pepper

For Frying

4 cups Canola oil

Instructions

First, make the ranch dressing by combining milk (3/4 cup), mayonnaise (1 cup), and a packet of Hidden Valley Ranch dressing mix. Whisk the ingredients and cover. Refrigerate for 2 hours to thicken and let the flavors of the ranch seasonings to develop.
Now, make chicken marinade. In a large bowl, combine milk (2 cups), Frank’s Hot Sauce (1 tbsp) and seasoned salt (1 tsp). Put the chicken breasts (4 -5 ounces each) in the marinade and cover. Refrigerate for at least 2 hours, but overnight is best.
Butter and griddle Martins Potato Rolls to a golden brown.
Make a quick flour dredge by combining all-purpose flour (2 cups), salt & pepper (1 teaspoon) and baking powder (2 tsp). Remove the chicken from the milk and let the excess marinade drip off. Dredge the chicken breast in the flour, pressing down to make sure the flour sticks. Put the chicken breasts on a rack and refrigerate uncovered for 30 minutes.
Make the Buffalo Chicken sauce. In a bowl or sauce pot, combine Franks Hot Sauce (½ cup) with melted butter (⅓ cup) whisk the 2 together and set aside.
Fill a heavy pot with oil and heat to 375 degrees. Fry the chicken breasts 1 or 2 at a time for 8 to 10 minutes. The internal temperature of the fried chicken breasts should reach 165 degrees.
Dip the fried chicken breast in the Buffalo sauce. Coating the chicken evenly on both sides.
Assemble the copycat Shake Shack Buffalo Chicken sandwich by spreading ranch dressing on the bottom of a roll. Top the ranch sauce with chopped lettuce. Then, place the fried chicken breast on top of the lettuce. Spread more ranch dressing on the top bun and cover the sandwich.

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