We see your restaurant favourite Buffalo chicken sandwich with deep-fried pickles and raise you simple, delicious, HOMEMADE Buffalo chicken sandwiches with pickle chips! No deep-fryer necessary. This recipe is also perfect for tucking into a lunchbox.

Ingredients for Buffalo Chicken Sandwiches

2 chicken breasts
Kosher salt and black pepper
½ cup (60 g) all-purpose flour
2 tablespoons butter
½ cup (120 ml) Buffalo sauce
4 Brioche hamburger buns
Blue cheese or ranch dressing, optional
Lettuce and tomato, optional

Ingredients for Pickle Chips

2 cups (240 g) all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups (300 g) dill pickle slices, patted dry
1 cup (240 ml) buttermilk
Vegetable oil, for frying

Directions for Buffalo Chicken Sandwiches

  1. Preheat the oven to 375°F (190°C).
  2. Season both sides of the chicken with salt and pepper, then dredge the chicken in the flour until completely coated.
  3. Melt the butter in a large skillet over medium-high heat
  4. Add the chicken to the skillet and cook until golden brown, 4 to 5 minutes per side. Transfer the chicken to a baking sheet.
  5. Brush the chicken with the Buffalo sauce.
  6. Bake until the chicken is cooked through, 10 to 12 minutes.
  7. Toast the hamburger buns, then place the chicken on the bottom half of each bun.
  8. Top the chicken with blue cheese or ranch dressing, lettuce and tomato, if desired.
  9. Cover with the top half of the bun and serve immediately, or cool completely before adding to your lunch.

Tip: Don’t forget to add food picks. Not only do they make your sandwich look cuter, but they also hold the sandwich together.

Directions for Pickle Chips

  1. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt and black pepper.
  2. Dip each pickle slice into the buttermilk, then coat in the seasoned flour mixture.
  3. Heat about 1 inch (2.5 cm) of vegetable oil in a large skillet over medium heat
  4. Fry the pickles in batches until golden brown, turning occasionally, 2 to 3 minutes.
  5. Transfer the fried pickles to paper towels to drain any excess oil
  6. Serve hot with fry sauce or cool completely before adding to a lunch!

Excerpted from Let's Make Some Lunch: Recipes Made with Love for Everyone: A Cookbook by Sulhee Jessica Woo. Copyright © 2024 by Sulhee Jessica Woo. Published by DK. Reproduced by arrangement with the Publisher. All rights reserved.