If you’re a fan of both buffalo chicken and classic chicken parmesan, then this recipe is the ultimate mash-up of flavors. By using Parmesan cheese in the breading, not only does it add a rich, nutty flavor, but it also locks in the moisture, keeping the chicken juicy while providing an extra crunchy exterior. My husband absolutely loves this combination—he even declared it his new favorite meal!
The tangy buffalo sauce brings the heat, while the cubed Mozzarella melts beautifully, providing a gooey contrast to the crispy chicken. The beauty of this dish lies in the balance: the crunchy Parmesan crust with the kick of hot sauce, and the creamy Mozzarella all come together in one delicious bite.
Unlike traditional buffalo chicken sandwiches, which are often fried or simply tossed in sauce, this recipe takes it up a notch. By frying the chicken lightly in oil first and then finishing it in the oven, you ensure that perfect crunch without losing the tenderness. And here’s the pro tip: after frying, drizzle melted butter and hot sauce over the chicken—just enough to enhance the flavor without making it soggy. Then, top it off with fresh basil for a touch of brightness and freshness.
This recipe has become a household favorite, and trust me, once you try it, it’s bound to become a staple in your home too! Whether it’s for a weeknight meal or a weekend indulgence, this Buffalo Chicken Parmesan checks all the boxes—crispy, spicy, cheesy, and incredibly satisfying.
Hot Buffalo Chicken Sandwich
Ingredients
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper
2 tbsp hot sauce (such as Valentina's)
2 eggs
1 cup panko bread crumbs
¾ cup grated Parmesan cheese, divided
3 tbsp flour
1/3 cup oil for frying
2 tbsp melted butter combined with 2 tbsp hot sauce (such as Valentina's), for drizzling
For Serving: toasted buns, blue cheese dressing, lettuce, tomato, red onion
Directions
- Preheat the oven to 450°F (230°C). Pound chicken breasts to 1/2-inch thickness. Season with salt, pepper, and a pinch of cayenne.
- In a bowl, beat eggs with 2 tbsp hot sauce. Coat the chicken with flour, dip in the egg mixture, and dredge in a mix of panko and Parmesan cheese.
- Pan-fry the chicken for about 2 minutes per side until golden. Transfer to a baking dish. I then like to modestly dot the chicken with more hot sauce; be careful not to submerge it, as it won't be crispy.
- Bake until the chicken reaches an internal temperature of 165°F, about 10-15 minutes. Do not overbake!
- In a small bowl, combine melted butter with extra hot sauce. Drizzle this mixture lightly over the chicken to ensure it remains crispy.
- Serve on toasted buns with blue cheese dressing and toppings of your choice (lettuce, tomato, red onion).
Notes
- Enjoy this flavorful, spicy twist on your traditional chicken sandwich!
The twist on the traditional Buffalo Chicken Sandwich recipe in our version mainly comes from the addition of Parmesan in the breading, which adds a rich, savory depth and extra crunch. Typically, Buffalo chicken doesn’t include Parmesan in its coating, focusing more on plain breading and Buffalo sauce. We’ve also lightly modified the Buffalo sauce process, by drizzling it mildly after baking to maintain the chicken’s crispiness, rather than soaking it in sauce as done traditionally. These small changes add a unique flavor and texture to the classic.
