Lunches · 4 min read
Arby's Buffalo Chicken Sandwich (Copycat)
Make Arby's famous buffalo chicken sandwich at home! Crispy buttermilk fried chicken with buffalo sauce and parmesan peppercorn ranch dressing.
★ 5.0 (4)
This Arby's Buffalo Chicken Sandwich copycat delivers the same bold combination of crunchy fried chicken, vinegary hot sauce, and creamy ranch that made the drive-thru version a favorite. You get a crisp, juicy cutlet with a serious kick, all tucked into a soft toasted bun. It's a messy, satisfying sandwich you can make in your own kitchen.
Reasons to make this crispy buffalo chicken sandwich
- You get a real chicken breast pounded thin, so it cooks evenly and stays juicy instead of a pressed patty.
- The shaggy flour coating creates crispy nooks that hold onto the buffalo sauce, so every bite has flavor.
- The peppercorn ranch adds a creamy, peppery contrast that cools down the heat without washing it away.
Key ingredients for this Arby’s copycat recipe
- Frank's Red Hot gives the sauce its signature tangy, cayenne flavor. You can substitute another vinegar-based hot sauce, but avoid thick wing sauces that are already sweetened. Use the original version, not the extra-hot, unless you want more heat.
- Buttermilk tenderizes the chicken and adds a subtle tang that balances the spicy sauce. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. Full-fat buttermilk gives the best coating texture.
- Peppercorn ranch dressing provides the creamy, peppery finish that sets this sandwich apart. Use a thick ranch dressing so it doesn't soak into the bun. Regular ranch with a few cracks of black pepper works in a pinch.
Kitchen tools for frying buffalo chicken
- A heavy-bottomed pot, like a Dutch oven, for even heat and enough depth to fry the chicken safely.
- A deep-fry thermometer to keep the oil at a steady 350°F.
- A wire rack to rest the coated chicken and drain the fried pieces.
- A meat mallet to pound the chicken to an even thickness.
- Two pie plates for the buttermilk and seasoned flour dredging stations.
Tips for frying the best Arby’s Buffalo Chicken Sandwich copycat
- Pound the chicken to an even 1/2 inch thickness so it cooks at the same rate and doesn't dry out.
- Let the coated chicken rest on a wire rack for 5 minutes before frying so the flour adheres better.
- Keep the oil at 350°F between batches. If it drops too low, the coating absorbs oil and turns greasy.
- Use a meat thermometer to check the internal temperature reaches 165°F, especially with larger pieces.
Sauce and assembly tips for a better buffalo chicken sandwich
- Melt the butter into the hot sauce slowly over medium heat, whisking until smooth. This gives the sauce a glossy finish that clings to the chicken.
- Toss the fried chicken in the buffalo sauce right before serving. If you sauce it too early, the coating will soften.
- Toast the buns under the broiler until golden brown. The crisp bun helps keep the sandwich from turning soggy.
- Spread a little extra ranch on the top bun if you want more creaminess in every bite.
Buffalo chicken sandwich variations to try
- Use chicken thighs instead of breasts for a juicier, richer sandwich. Adjust the cooking time and check for 165°F.
- Make it vegetarian with thick slices of breaded cauliflower or a plant-based chicken cutlet. Fry or bake according to the package directions.
- Crank up the heat by adding a teaspoon of cayenne pepper to the buffalo sauce or using a hotter hot sauce.
- For a dairy-free version, use a dairy-free ranch dressing and plant-based butter in the buffalo sauce. The chicken coating still works with a non-dairy buttermilk alternative.
What to serve with this buffalo chicken sandwich
Best toppings for this buffalo chicken sandwich
- Extra peppercorn ranch or blue cheese dressing for a tangy finish.
- Thinly sliced pickles or pickled jalapeños for acidity and crunch.
- Shredded iceberg lettuce, as the recipe calls for, for a cool, crisp bite.
Side dishes that pair with buffalo chicken
- French fries or waffle fries to soak up extra sauce.
- Celery sticks and carrot sticks with ranch for a classic Buffalo-style plate.
- A simple coleslaw to add a creamy, crunchy contrast.
How to store leftover buffalo chicken sandwiches
Leftover fried chicken is best stored separately from the buns and sauce. Place the chicken pieces in an airtight container with a paper towel to absorb moisture, and keep the buffalo sauce in a small jar. The buns can stay at room temperature in a sealed bag for a day or two. The chicken will keep in the fridge for up to 3 days.
Can you freeze this buffalo chicken sandwich?
You can freeze the fried chicken before you toss it in buffalo sauce. Let the cooked chicken cool completely, then arrange the pieces in a single layer on a baking sheet and freeze until firm, about 2 hours. Transfer to a freezer-safe bag and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
Best way to reheat your buffalo chicken sandwich
To bring back the crunch, reheat the chicken in a 375°F oven on a wire rack set over a baking sheet. Warm it for 10 to 12 minutes, flipping halfway through, until the coating is crisp and the chicken is hot. Skip the microwave, which will make the coating soggy. Toss with buffalo sauce after reheating, not before.
Source recipe: Arby’s Buffalo Chicken Sandwich (Copycat) (SnapChef ID 190f3502-141b-4add-9661-ff20c82b4fe8). Nutrition is estimated per serving.
Ingredients
Directions
- 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 1 inch thick take a knife and cut the breast horizontally instead.
- Place the flour, salt, and ground black pepper in a pie plate. Add about 3 tablespoons of the buttermilk and stir. This will make a coating on 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.
- Fip the chicken into the seasoned flour, coating both sides. Shake off the excess.
- 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. Cook for 4 to 5 minutes. If your chicken is large it will need to cook a little longer. You can test with a meat thermometer make sure the internal temperature is 165°F.
- When the chicken is done, place it on a clean wire rack as you continue to cook the remaining chicken.
- While the chicken is cooking, make the Buffalo sauce by placing the Frank's Red Hot Sauce, butter, and Worcestershire sauce in a small pan over medium heat. Cook until the butter is melted, whisking the sauce from time to time.
- To toast the buns, spread a small amount of softened butter on the inside of the buns and place them under the broiler until they are golden brown.
- To assemble to sandwiches, spread about 1/2 tablespoon of peppercorn ranch onto each bottom bun. (If you really like ranch, you can spread a little on the top buns too).
- Top with shredded lettuce.
- Place the chicken in a bowl and drizzle the Buffalo sauce onto the chicken. Toss to coat the chicken with the sauce.
- Place the Buffalo chicken on top of the lettuce, cover it with the top bun, and get ready for a delicious messy sandwich!
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
How spicy is this buffalo chicken sandwich?
The heat level is medium. Frank's Red Hot has a tangy, vinegary kick that's noticeable but not overwhelming, and the peppercorn ranch cools it down. If you want more heat, add a teaspoon of cayenne to the sauce or use a hotter hot sauce. For less heat, increase the butter in the sauce to mellow the spice.
Can I bake the chicken instead of frying?
Yes, but the coating won't be as crispy. Place the coated chicken on a wire rack set over a baking sheet and bake at 400°F for 20 to 25 minutes, flipping once, until the internal temperature reaches 165°F. For a crunchier result, spray the chicken lightly with cooking oil before baking.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend for the coating and make sure your hot sauce and ranch dressing are certified gluten-free. The buttermilk and butter are naturally gluten-free. The rest of the recipe stays the same, though the coating may be slightly more delicate.
