Buffalo Chicken Recipe
Lettuce, tomatoes, bleu cheese and buffalo wing sauce.
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Ingredients
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Buffalo Chicken
Sandwich Build
Method
Buffalo Chicken
Prep the chicken
Pat the chicken breasts dry and, if thick, butterfly or pound to an even thickness about 3/4 inch. Season both sides with salt, black pepper and garlic powder.
Cook the chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken breasts and cook undisturbed 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.
Make the buffalo sauce
In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1 cup hot sauce and 1 tablespoon honey, whisk to combine and warm until just simmering. Remove from heat.
Toss chicken in sauce
Slice or shred the rested chicken. Place sliced/shredded chicken in a bowl, pour warmed buffalo sauce over it, and toss until evenly coated. Reserve a small amount of sauce for brushing the buns if desired.
Sandwich Build
Prepare vegetables
Slice the tomato into 1/4-inch rounds. Have the lettuce leaves and optional sliced green onions ready.
Assemble the sandwiches
Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun (optional). Divide the buffalo-coated chicken evenly among the 4 bottom buns. Top each with a lettuce leaf, 2–3 tomato slices, about 1/4 cup bleu cheese crumbles, and a sprinkle of green onion if using. Brush a little reserved buffalo sauce on the top bun if desired, then close sandwiches.
Serve
Serve the sandwiches immediately while warm. Offer extra bleu cheese or ranch dressing and extra hot sauce on the side.