Buffalo Chicken Sandwich Recipe

Prepare and flatten chicken

If chicken breasts are thick, butterfly them or pound to even thickness (~1/2 inch) for even cooking. Pat dry with paper towels.

Season chicken

In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub evenly over both sides of the chicken breasts.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil or use the pan as-is if nonstick. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer chicken to a plate and let rest 5 minutes, then slice or leave whole for sandwich.

Make buffalo sauce

In a small saucepan or microwave-safe bowl, melt 2 tablespoons butter over low heat. Stir in 1/2 cup hot sauce and 1 teaspoon honey (optional) until combined and warm. Remove from heat.

Toss chicken in sauce

Place cooked chicken in a shallow bowl or back in the skillet over very low heat. Pour buffalo sauce over chicken, turning to coat thoroughly. Heat 1 minute just to meld flavors (do not overcook). Remove from heat and keep warm.

Prep vegetables

Slice tomato into 1/4-inch rounds. Slice red onion into thin rings. Separate and rinse lettuce leaves, then shake or spin dry.

Toast buns

Melt 1 tablespoon butter in a skillet over medium heat. Split buns and place cut sides down in skillet until golden and crisp, about 1–2 minutes. Remove from heat.

Assemble sandwiches

Spread about 1–2 tablespoons blue cheese dressing on the bottom half of each toasted bun. Place a lettuce leaf on each, then a buffalo-coated chicken breast (or sliced chicken). Top with tomato slice(s) and a few red onion rings. Drizzle an additional 1 teaspoon blue cheese dressing on top if desired. Cap with the top bun.

Serve

Serve immediately while chicken is warm. Offer extra blue cheese dressing and napkins — buffalo sandwiches can be messy.