Whataburger Buffalo Ranch Chicken Sandwich Recipe
Ah, the Whataburger Buffalo Ranch Chicken Sandwich. Just the name conjures up images of golden-fried chicken, spicy buffalo sauce, and that creamy ranch goodness.
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Servings: 4 Servings
Calories: 420kcal
Equipment
- Large Bowl
Ingredients
- 2 cups chopped romaine lettuce
- 4 boneless skinless chicken breasts
- 1 1/2 cups cultured buttermilk
- 1 tablespoon honey
- 1/4 cup spicy hot sauce
- 1 tablespoon Worcestershire sauce
- 1 cup all-purpose flour
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- Vegetable oil for frying
- 4 soft potato buns
- 1 tablespoon salted butter softened
- Ranch dressing
- Ranch Dressing Components
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cultured buttermilk
- 1/3 cup finely chopped parsley
- 1/4 cup freshly chopped dill
- 1/4 cup finely chopped chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- Salt and freshly cracked black pepper to taste
- Buffalo Sauce
- 1/2 cup unsalted butter
- 2/3 cup Frank’s RedHot sauce
- 1 teaspoon cayenne pepper
Instructions
- Now, let’s get into the nitty-gritty of crafting this sandwich!
Step 1: Marinate the Chicken
- In a large bowl, combine the buttermilk, honey, hot sauce, and Worcestershire sauce. Add the chicken breasts and ensure they are fully submerged. Marinate for at least one hour in the refrigerator, allowing those flavors to soak in and the chicken to tenderize.
Step 2: Prepare the Coating
- In a separate bowl, mix flour, smoked paprika, garlic powder, onion powder, black pepper, and sea salt. This seasoned flour will give the chicken that crunch that we all love.
Step 3: Dredge the Chicken
- Remove the chicken from the buttermilk marinade. Allow any excess liquid to drip off before dredging each piece in the seasoned flour mix. Make sure to coat it thoroughly for maximum crunch.
Step 4: Fry the Chicken
- Heat vegetable oil in a deep skillet over medium-high heat. Once hot (about 350°F), carefully add the coated chicken breasts. Fry them for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer for accuracy – the internal temperature should reach 165°F.
Step 5: Make the Buffalo Sauce
- In a small saucepan over medium heat, melt the unsalted butter. Once melted, whisk in Frank’s RedHot sauce and cayenne pepper. Stir until well combined and heated through. This sauce will bring the signature kick!
Step 6: Prepare the Ranch Dressing
- In a mixing bowl, combine mayonnaise, sour cream, cultured buttermilk, parsley, dill, chives, garlic powder, onion powder, and celery salt. Mix until everything is well blended and season with salt and pepper to taste.
Step 7: Assemble the Sandwich
- Start with a soft potato bun. Add a generous scoop of ranch dressing on the bottom half. Place the fried chicken breast on top, drizzle generously with buffalo sauce, and finish with a handful of fresh romaine lettuce. Cap it with the top half of the bun.
Notes
- Quality Oil: Use a good frying oil, like canola or peanut oil, for frying. It has a high smoke point and will result in crispier chicken.
- Double-Dip: For extra crunch, dip the chicken in the buttermilk mixture again after dredging in flour, and then dredge it in flour once more.
- Let It Rest: After frying, let the chicken rest on a wire rack to cool slightly and retain its crispiness.
- Adjust the Heat: If you’re sensitive to spice, reduce the amount of hot sauce in the marinade and sauce. Conversely, add extra cayenne if you love it fiery!
- Make Ahead: Prepare the ranch dressing a day ahead. This will allow the flavors to meld beautifully.