Buffalo Chicken Sandwich Recipe
toasted with chicken breast, buffalo sauce, blue cheese, lettuce, and tomato (1, 6)
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Ingredients
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Buffalo chicken
Sandwich assembly
Method
Buffalo chicken
Prepare chicken
Pat the chicken breasts dry. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.
Cook chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken breasts and cook 5-6 minutes per side, until deeply golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If pieces are thick, you may cover skillet and reduce heat to medium after flipping to finish cooking without burning.
Make buffalo sauce
While chicken cooks (or in a small saucepan), melt 1 tablespoon unsalted butter over low heat. Add 1/2 cup hot sauce, 1 teaspoon white vinegar and 1/2 teaspoon honey (optional). Stir until combined and slightly warmed through, then remove from heat.
Toss chicken in sauce
When chicken is cooked, transfer to a cutting board and let rest 3 minutes. Slice each breast crosswise into 1/4-1/2 inch slices. Place sliced chicken in a bowl or back in the warm skillet, pour the buffalo sauce over it and toss gently to coat evenly. Keep warm.
Sandwich assembly
Prepare produce and toast buns
While chicken rests, slice the tomato into 1/4-inch rounds and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Halve the rolls/buns. In a separate skillet or on a griddle over medium heat, melt 1 tablespoon unsalted butter and place cut-side down the buns. Toast until golden, about 1-2 minutes. Remove from heat.
Assemble sandwiches
If using dressing, spread 1 tablespoon ranch or blue cheese dressing on the bottom half of each toasted bun. Layer 1 lettuce leaf per sandwich on the bun, then divide the sauced sliced buffalo chicken between the two sandwiches. Sprinkle about 2 tablespoons (0.125 cup) blue cheese crumbles on top of the chicken for each sandwich (total 1/4 cup). Top with tomato slices, then the top bun.
Serve
Serve immediately while chicken is warm so the sauce soaks into the bun slightly. Offer extra hot sauce and blue cheese or ranch dressing on the side.