Buffalo Chicken Recipe

Prepare and slice chicken

Pat the chicken dry and thinly slice across the grain into 1/8–1/4" strips. This yields tender, philly-style pieces that cook quickly.

Season

In a bowl, toss the sliced chicken with 1 tbs vegetable oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder until evenly coated. Let sit 5 minutes while you heat the pan.

Cook the chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned chicken in a single layer (work in batches if needed). Sear without moving for 1 minute, then stir and continue cooking until cooked through and lightly browned, about 4–6 minutes total depending on thickness. Remove chicken to a plate and set aside.

Caramelize onions and peppers

Reduce heat to medium. In the same skillet, add 1 tbs butter and 1 tsp oil. Add the thinly sliced onion and green pepper, sprinkle 1/4 tsp kosher salt, and cook, stirring occasionally, until softened and golden brown, about 8–12 minutes. If the pan gets too dry, add a splash of water to deglaze and scrape up browned bits.

Combine with chicken

Return the cooked chicken to the skillet with the onions and peppers and toss to combine, keeping heat at medium.

Make buffalo sauce

In a small saucepan or microwave-safe bowl, warm 1/2 cup hot sauce with 2 tbs unsalted butter over low heat until butter melts and sauce is smooth. Stir in 1 tsp honey if using. Alternatively, whisk in a bowl. Taste and adjust heat/sweetness.

Toss chicken in sauce

Pour about three-quarters of the buffalo sauce into the skillet with the chicken and onions, tossing to coat evenly. Reserve the remaining sauce for drizzling or for guests who want extra heat.

Warm blue cheese dressing

If desired, warm the blue cheese dressing slightly (15–20 seconds in the microwave) so it pours easily. Keep it at room temperature for serving if you prefer it cold.

Toast the rolls

Butter the cut sides of the hoagie rolls (about 1 tbs butter total) and place cut-side down on a preheated skillet or griddle over medium heat. Toast until golden, 1–2 minutes.

Assemble with cheeses

Divide the buffalo chicken mixture evenly between the two rolls. Lay 2 slices of white American cheese over each pile of filling. If you like extra blue cheese, sprinkle 1 tbs crumbled blue cheese per sandwich on top of the hot filling so it softens slightly.

Melt cheese

Cover the open-faced sandwiches briefly with a metal lid or tent with foil for 30–60 seconds so the cheese melts into the chicken. Alternatively, place under a broiler for 30–60 seconds watching closely.

Dress and serve

Drizzle reserved buffalo sauce and blue cheese dressing over the cheese-melted filling to taste. Garnish with chopped parsley if using. Serve each sandwich with celery sticks on the side.

Notes

Adjust buffalo sauce amount to preferred heat. For a more authentic philly texture, use thinly sliced ribeye instead of chicken and swap to provolone; for this menu item, chicken provides the buffalo flavor profile.