Buffalo Chicken Sandwich Recipe
Make Buffalo Chicken Sandwich Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spicy Buffalo Chicken
Creamy Blue Cheese Slaw
Sandwich Assembly
Method
Spicy Buffalo Chicken
- 1
Prepare and season chicken
Pound or slice the chicken breasts to an even thickness (about 1/2 in) so they cook evenly. Pat dry with paper towels. In a small bowl combine salt, black pepper, garlic powder and smoked paprika. Rub the chicken with 1 tablespoon olive oil, then season both sides with the spice mix.
- 2
Cook chicken
Heat a large skillet over medium-high heat. Add remaining 0 (note: the recipe called for 1 tbs total; use the same tablespoon used to coat chicken) tablespoon olive oil if pan is dry. Place chicken in the hot skillet and cook 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes.
- 3
Make buffalo sauce & coat chicken
While chicken rests, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 1 tablespoon Frank's RedHot (or preferred hot sauce) until combined and warmed. Slice or shred the rested chicken, return to the skillet off heat, pour the warmed buffalo butter sauce over the chicken and toss to coat evenly.
Creamy Blue Cheese Slaw
- 4
Mix slaw dressing
In a medium bowl whisk together mayonnaise, plain Greek yogurt, apple cider vinegar, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
- 5
Combine slaw
Add shredded green cabbage and grated carrot to the bowl with dressing. Toss to coat. Fold in 1/2 cup crumbled blue cheese, reserving a small pinch for topping. Taste and adjust seasoning if needed. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 2 hours ahead).
Sandwich Assembly
- 6
- 7
Dress the bottom bun
If using, spread about 1 tablespoon ranch or extra blue cheese dressing on each bottom bun.
- 8
Assemble sandwich
Pile a generous portion of buffalo-coated chicken onto each bottom bun (about 4 oz chicken per sandwich). Top the chicken with a generous scoop (about 1/3 cup) of creamy blue cheese slaw. Sprinkle with the reserved blue cheese crumbles and chopped fresh parsley if using. Cap with toasted top bun.
- 9
Serve
Serve the sandwiches immediately while chicken is warm. Provide additional hot sauce and ranch/blue cheese on the side for dipping.