RedHot® Buffalo Chicken Sandwich


  1. In a bowl, mix first amount of Frank's RedHot Sauce and buttermilk. Whisk well to combine. Add chicken and turn to coat well. Cover and refrigerate for at least 1 or up to 6 hours.
  2. In a bowl, combine first amount of flour and Frank's RedHot Seasoning. Whisk well to combine.
  3. Drain 1 breast at a time from buttermilk mixture and cover in Frank's RedHot-seasoned flour, packing to form a thick coating. Repeat with all the chicken and allow to rest to hydrate until coated chicken is somewhat wet.
  4. In a bowl, combine second amount of flour, salt, and pepper. Whisk well to combine. Place damp chicken breasts in salt and pepper-seasoned flour and pack well to form a thick coating.
  5. Combine second amount of Frank's RedHot Sauce with melted butter and warm for service.
  6. Service Set Fryer to 375°F. For each order, fry a breaded chicken breast to internal temperature of 165°F. Drain and brush with 1 1/2 tablespoons buttery Frank's RedHot mixture.
  7. Plate bottom of bun, top with chicken, 3 pickle slices, and cover with top of bun. Serve immediately.


  • 1/2 cup Frank’s® Original Cayenne Pepper Sauce
  • 2/3 cup Buttermilk
  • 1 lb chicken breast, 4 oz ea
  • 2 cups flour
  • 1 tbsp Franks® Original Seasoning
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp McCormick Culinary® Black Pepper, Shaker Grind
  • 1 tsp Frank’s® Original Cayenne Pepper Sauce
  • 2 tbsp butter, melted
  • 4 ea bun(s), hamburger
  • 12 ea dill pickle coins