Crispy Buffalo Chicken Croissant Sandwich
If you’ve ever craved the fiery crunch of buffalo chicken with the indulgent softness of a buttery croissant, this Crispy Buffalo Chicken Croissant Sandwich is your new obsession. Juicy chicken thighs marinated in seasoned buttermilk, fried to golden perfection, then tossed in a rich garlic-infused buffalo sauce and layered into a flaky croissant with parmesan ranch-dressed romaine. This is more than just a sandwich. It’s a full-on flavor experience.
Why You’re Going to Love This Recipe
- Bold Buffalo Flavor
Spicy, tangy, and perfectly balanced with hints of garlic and dark brown sugar - Incredible Texture
Buttery croissant, crisp lettuce, juicy fried chicken. Every bite is a perfect contrast - From-Scratch Sauces
Homemade buttermilk ranch and buffalo sauce take this over the top - Restaurant Quality at Home
Feels like takeout, but tastes way better - Perfect for Game Day or Anytime
Serve it up during parties, weekend dinners, or whenever you need a serious flavor fix
Ingredients You’ll Need
For the Chicken Marinade
Buttermilk, garlic, mustard, paprika, salt, pepper, and boneless chicken thighs
For the Crispy Breading
Flour, onion powder, garlic powder, thyme, paprika, salt, and pepper
For the Garlic Infused Buffalo Sauce
Buffalo hot sauce, butter, garlic, and dark brown sugar
For the Buttermilk Ranch
Mayonnaise, sour cream, buttermilk, chives, lemon juice, parsley, and seasonings
Sandwich Assembly
Croissants, chopped romaine lettuce, shaved Parmesan cheese, and canola oil for frying
How to Make It (WATCH HERE)
Marinate the Chicken
Start by mixing your marinade. Combine buttermilk, garlic, mustard, spices, and chicken thighs. Let it soak for at least 20 minutes to tenderize and flavor the meat
Make the Ranch
Blend together mayo, sour cream, buttermilk, herbs, and seasonings until creamy and smooth. This ranch doubles as a dressing and sandwich spread
Prepare the Buffalo Sauce
Simmer butter, garlic, buffalo sauce, and brown sugar until rich and glossy. This garlicky, buttery hot sauce is the real star
Bread and Fry the Chicken
Dredge marinated chicken in seasoned flour and fry until golden brown and crisp, about 6 to 8 minutes per piece or until 165°F internally
Assemble the Sandwich
Toast your croissants. Toss romaine with ranch and Parmesan. Spread ranch on the croissant bottoms, add buffalo chicken, salad, and more cheese. Cap with the croissant tops and devour immediately
Storage Tips
Chicken
Store extra fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to re-crisp
Ranch and Buffalo Sauce
Keep sealed in the fridge for up to 5 days
Croissants
Best enjoyed fresh, but can be stored in a sealed bag for 1 to 2 days
Pro Tips for Maximum Flavor
- Use boneless, skinless chicken thighs for juicy, tender results every time
- Don’t skip the croissant toast. It adds a golden buttery layer that takes this sandwich to the next level
- Add extra buffalo sauce for a bolder kick, or drizzle on some honey if you like a sweet-heat combo
- Make the ranch and buffalo sauce a day ahead to save time and deepen the flavor
Hungry Yet?
Whether you’re hosting, indulging, or just craving something unforgettable, this Crispy Buffalo Chicken Croissant Sandwich delivers everything: crunch, heat, creaminess, and pure satisfaction. Just like that.
RECIPE
Crispy Buffalo Chicken Croissant Sandwich
Ingredients
- 4 croissants toasted
- 3 cups romaine lettuce chopped
- 1/2 Parmesan cheese shaved
- Canola oil for frying
Chicken Marinade
- 4-5 chicken thighs boneless skinless
- 2 cups buttermilk cold
- 1 tbsp garlic minced or paste
- 1 tsp onion powder
- 1 tsp yellow mustard
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Crispy Breading
- 2 cups flour
- 1 tsp thyme ground
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
Homestyle Buttermilk Ranch
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tsp chives dried or fresh
- 1 tsp lemon juice
- 1 tsp parsley dried or fresh
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
Garlic Infused Buffalo Sauce
- 1-1 /12 cups buffalo hot sauce
- 2 tbsp butter unsalted
- 1 tbsp garlic minced or paste
- 1 tsp dark brown sugar
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
- Once each piece of chicken is coated, set aside to marinate for at least 20 minutes.
Homestyle Buttermilk Ranch
- In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Homestyle Buttermilk Ranch” and blend until smooth.
- Season with salt to taste. Once fully incorporated, set aside.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
- Garlic Infused Buffalo Sauce
- To a pan over low heat, add all ingredients listed under “Garlic Infused Buffalo Sauce.” Once everything is fully incorporated, remove from heat and set aside.
Assemble
- Heat a large pot of canola oil to 350°F.
- Once the oil is hot, dredge the marinated chicken thighs in the crispy breading. Shake off any excess and slowly add the chicken pieces to the hot oil and fry until golden brown, about 6-8 minutes or until the internal temperature reaches 165F.
- Toss the crispy chicken thighs in the garlic infused buffalo sauce and transfer to a wire rack.
- In a large bowl, combine the chopped romaine lettuce, homestyle buttermilk ranch dressing and shaved Parmesan cheese. Mix until well combined, then set aside.
- Spread a generous layer of homestyle buttermilk ranch dressing on the toasted bottom halves of the croissants.
- Place a crispy chicken thigh on each, followed by a generous portion of the dressed salad, more Parmesan cheese, and extra dressing.
- Finish with the toasted croissant tops.
- Serve immediately and enjoy!
