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Mary Brown’s Buffalo Mary

Mary Brown's Buffalo Mary - recipe card
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A crispy fried chicken sandwich with a spicy, tangy buffalo sauce, topped with cool, creamy coleslaw and pickles, all on a soft brioche bun. This Canadian classic is a satisfying balance of heat, crunch, and creamy texture, perfect for a hearty lunch or dinner.

Ingredients

Scale
  • For the Buffalo Sauce:
  • 1/2 cup (120 ml) Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/4 cup (60 g) unsalted butter
  • 1 tbsp (15 ml) white vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp Worcestershire sauce
  • For the Coleslaw:
  • 2 cups (150 g) finely shredded green cabbage
  • 1/4 cup (30 g) shredded carrots
  • 1/4 cup (60 g) full-fat mayonnaise
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp sugar
  • 1/4 tsp celery salt
  • For the Chicken:
  • 4 boneless, skinless chicken breasts (about 6 oz/170 g each)
  • 1 cup (240 ml) buttermilk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 4 brioche burger buns, toasted
  • Dill pickle slices, for serving
  • Vegetable oil, for frying (about 4 cups / 960 ml)

Instructions

  1. Prepare the buffalo sauce: In a small saucepan over medium-low heat, combine the hot sauce, butter, vinegar, garlic powder, and Worcestershire sauce. Stir gently until the butter is melted and the sauce is smooth. Do not let it boil. Keep warm until ready to use.
  2. Make the coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery salt. Add the shredded cabbage and carrots, and toss to coat evenly. Cover and refrigerate while you prepare the chicken.
  3. Pound the chicken breasts to an even 1/2-inch (1.25 cm) thickness using a meat mallet or rolling pin between two pieces of plastic wrap. This ensures even cooking and a crispy exterior.
  4. In a shallow dish, combine the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the chicken breasts, turning to coat. Let them soak for at least 10 minutes (or up to 30 minutes) to tenderize.
  5. In a large, shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne, baking powder, and the other teaspoon of kosher salt. This seasoned flour will form the crispy crust.
  6. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F / 175°C on a deep-fry thermometer. If you don’t have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.
  7. While the oil heats, remove each chicken breast from the buttermilk, letting the excess drip off. Dredge it in the seasoned flour, pressing firmly so the coating adheres. Shake off any excess, then set on a wire rack.
  8. Carefully place 2 chicken breasts into the hot oil, avoiding crowding. Fry for 6-7 minutes, turning once halfway, until the crust is deep golden brown and the internal temperature registers 165°F / 74°C. Transfer to a wire rack placed over a baking sheet.
  9. Repeat with the remaining 2 chicken breasts. Keep the cooked chicken in a warm oven (around 200°F / 95°C) while you finish frying, if needed.
  10. Toss each fried chicken breast in the warm buffalo sauce, coating it completely. Let any excess sauce drip back into the pan.
  11. Toast the brioche buns on a skillet or in a toaster until golden brown on cut sides.
  12. Assemble the sandwiches: On each bottom bun, place a few pickle slices, then the sauced chicken breast. Top with a generous spoonful of the coleslaw, then cover with the top bun.
  13. Serve immediately, while the chicken is still crispy and the bun is warm.
  14. Enjoy the balance of spicy, tangy, and cool — this is the signature Mary Brown’s experience.

Notes

Storage: Store any leftover buffalo sauce in an airtight container in the refrigerator for up to 1 week. The coleslaw can be stored separately for up to 2 days. Fried chicken is best enjoyed fresh, but if you have leftovers, refrigerate them in an airtight container for up to 2 days. Reheat the chicken in a 375°F / 190°C oven for 8-10 minutes to restore crispiness, or in an air fryer at 350°F / 175°C for 5-6 minutes. Do not microwave.

Nutrition

Keywords: buffalo chicken sandwich, Mary Brown's copycat, crispy fried chicken, spicy chicken sandwich, Canadian fast food, fried chicken recipe, buffalo sauce, coleslaw topping, comfort food, weeknight dinner

Find it online: https://copycatkitchenco.com/mary-browns-buffalo-mary/