Wingstop’s Buffalo Chicken Sandwich has earned its place among the best spicy chicken sandwiches available, combining their legendary wing expertise with classic sandwich comfort. What sets this apart isn’t just the extra-crispy coating or the juicy chicken breast, it’s the signature Buffalo sauce enriched with Worcestershire that creates layers of flavor you simply can’t find elsewhere.
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What Makes the Wingstop Buffalo Chicken Sandwich So Good?
In the crowded field of spicy chicken sandwiches, Wingstop’s version stands out for several key reasons. The chicken breast is pounded to an even thickness, ensuring consistent cooking and maximum crispiness. The buttermilk brine creates incredibly tender meat while the seasoned flour coating delivers that signature crunch. However, the real secret weapon is their Buffalo sauce, which incorporates Worcestershire sauce to add complexity and prevent the typical flat, one-note heat often found in many Buffalo sauces.
Why You Should Try This Recipe
The magic happens in the details. Pounding the chicken to uniform thickness ensures even cooking and prevents dry spots. Adding reserved buttermilk to the flour creates those coveted crispy bits that make the coating extra crunchy. The Buffalo sauce stays warm throughout the process, allowing it to coat the hot chicken perfectly without cooling it down. The combination of tangy dill pickles against the rich, spicy chicken creates the perfect flavor balance.
Ingredients For a Buffalo Chicken Sandwich
For the Chicken:
- Boneless, skinless chicken breasts – Choose uniform-sized pieces for even cooking and maximum juiciness
- All-purpose flour – Creates the crispy coating that makes this sandwich irresistible
- Salt – Seasons the flour mixture and enhances all other flavors
- Ground black pepper – Adds subtle heat and depth to the breading
- Buttermilk – Tenderizes the chicken while helping the coating adhere perfectly
For the Buffalo Sauce:
- Frank’s RedHot sauce – The classic choice for authentic Buffalo flavor
- Butter – Creates richness and helps the sauce cling to the chicken
- Worcestershire sauce – The secret ingredient that adds umami depth and complexity
For Assembly:
- Quality hamburger buns – Choose sturdy buns that won’t fall apart under the sauce
- Dill pickle slices – Provide the essential tangy crunch that balances the rich chicken
- Vegetable oil – For frying at the proper temperature
How to Make Buffalo Chicken Sandwich
To prepare the chicken for frying:
- Place a trimmed chicken breast inside a heavy-duty sealing food-safe bag. Using the flat side of a meat tenderizer, gently flatten the chicken into an even thickness of about half an inch.
- Repeat with the remaining chicken breasts.
- Set up a breading station with two wide-rimmed bowls or pie tins and a wire rack on top of a rimmed baking tray.
- Pour the buttermilk into the first bowl, reserving a few tablespoons for later.
- Use a fork to stir together the flour, salt, and ground black pepper in the second bowl. Add the reserved buttermilk and mix the seasoned flour thoroughly. Small lumps are okay, but try to break up any large ones.
- Use paper towels to dry a chicken breast and dip it into the buttermilk.
- Drop the chicken breast into the seasoned flour mixture and coat well on both sides. Shake off excess flour and place on the wire rack.
- Repeat with the remaining chicken. Let the breaded chicken rest for at least 5 minutes to allow the coating to adhere properly. While waiting, you have just enough time to make the buffalo sauce.Â
Make the Buffalo sauce:
- Heat a small saucepan with the Buffalo sauce and Worcestershire sauce over medium-low heat.
- Add the butter and whisk well.
- Once the butter melts, remove the pan from the heat and cover it to keep the sauce warm.
To fry the chicken:
- Heat a deep fryer or a heavy-bottomed pot with at least three inches of vegetable to 350°F. Make sure to use a clip-on deep-fry thermometer to check the temperature.
- Add two pieces of the breaded chicken patties to the hot oil. Cook for about 5 minutes, adjusting the heat to maintain a steady 350°F.Â
- Remove the chicken and check the internal temp with an instant-read thermometer. It should be at least 165°F.
- Place the fried chicken patties on a baking tray in the oven set on WARM.
- Fry the remaining chicken.
To assemble a fried Buffalo chicken sandwich:
- Toast the buns.
- While the buns are toasted, toss a chicken patty in a quarter of the sauce.Â
- Place the sauced chicken patty on the toasted bottom bun.
- Add pickle slices and cover with the top bun.
What To Serve With a Wingstop Chicken Sandwich
Wingstop serves its sandwiches with a side of Wingstop dipping sauce, and customers can select from the brand’s iconic ranch, honey mustard, nacho-style cheese, or blue cheese. Feel free to stick with one of the original varieties or choose your favorite.
Add a side of fries or onion rings and your favorite drink for a complete meal.
Recipe Variation – Ranch Chicken Sandwich
For those who can’t handle heat, swap the Buffalo sauce for this quick and creamy ranch sauce.
Storage & Reheating Instructions
- Refrigerator Storage – Store fried chicken patties in airtight containers for up to 3 days in the refrigerator
- Reheating Method – Preheat oven to 350°F, spray chicken with oil, and bake for 5 minutes per side until heated through and crispy
- Freezing – Cool completely, freeze on a baking tray, then transfer to freezer containers for up to 2 months
More Wingstop Copycat Recipes
Favorite Sandwich Recipes
- Air Fryer Grilled Cheese Sandwich
- Chicken Fried Steak Sandwich
- Grilled Chicken Sandwich
- Jalapeno Popper Grilled Cheese Sandwich
- Panera BBQ Chicken Sandwich
- Panera Chipotle Chicken Sandwich
- Patty Melt
- Pepperoni Hot Pocket
- Spicy Deluxe Chicken Sandwich
- Subway Tuna Sandwich
Check out my easy sandwich recipes and get great fast food dinner ideas and recipes to make at home on CopyKat!
Wngstop Buffalo Chicken Sandwich Copycat
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup buttermilk
- vegetable oil for frying
- 1 dash Worcestershire sauce
- 1/2 cup Frank’s Red Hot Sauce
- 1/4 cup butter + extra softened
- 4 hamburger buns
- 16 dill pickle slices
Instructions
- Place the chicken in a zip-top bag and use a meat mallet to gently pound the chicken to a uniform thickness of about 1/2 inch. If the chicken is at least 1 inch thick, use a knife to cut the breast in half horizontally before pounding.
- Place the flour, salt, and ground black pepper in a pie plate. Add about 3 tablespoons of buttermilk and stir. This will coat the chicken with some extra crispy bits that your sauce can hold onto. The coating will look a little shaggy.
- Place the remaining buttermilk into another pie plate.
- Pat the chicken dry, dip it into the buttermilk, and shake off the excess. Dip the chicken into the seasoned flour, coating both sides, and shake off the excess. Then place the chicken on a wire rack to rest for about 5 minutes.
- While the chicken is resting, add vegetable oil to a heavy-bottomed pot until it is 3 inches deep. Heat the oil to 350°F over medium-high heat.
- Slowly place the chicken into the hot oil, 2 or 3 pieces at a time. Fry for 4 to 5 minutes, until the internal temperature reaches 165°F. If your chicken is large, it will need to cook a little longer. When the chicken is finished cooking, remove it from the oil and place it on a clean wire rack.
- To make the Buffalo sauce, combine the Worcestershire sauce, Frank’s Red Hot Sauce, and 1/4 cup of butter in a small saucepan over medium heat. Cook until the butter is melted, whisking the sauce from time to time.
- Spread a small amount of softened butter on the inside of the hamburger buns and place them under the broiler until they are golden brown.
- Place the chicken in a bowl and drizzle the Buffalo sauce onto the chicken. Toss to coat the chicken with the sauce.
- To assemble the sandwiches, place a chicken breast on each bottom bun, add 4 pickle slices on top of each chicken breast, and cover with the top bun.
Thanks for the recipe,but, a full chicken breast is a lot to put on a hamburger bun. We usually flatten the breast then cut it in half to make two filets and follow the recipe from there. You can also add a
tbsp. of Chinese Black Vinegar tot he hot sauce for more tingle in the taste.
That is a great tip for when the chicken breasts are very large. Thank you.