If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Cook - grilled or pan-seared

Heat 1 tablespoon olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). Add chicken and cook undisturbed 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken to a plate and let rest 5 minutes, then slice or shred as desired.

Optional crisping (if you want a fried texture)

If using the optional crisping: whisk 1/2 cup flour, 1 tsp cornstarch, 1/2 tsp paprika, pinch of salt in a shallow dish. Dredge seasoned chicken in flour mixture, shaking off excess. Heat 2 tablespoons vegetable oil in skillet over medium heat and cook 3–4 minutes per side until golden and cooked through. Transfer to paper towels to drain, then proceed to sauce step.

Make Buffalo sauce

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Stir in 1/2 cup hot sauce and 1 teaspoon honey until smooth and warmed through. Remove from heat.

Toss chicken in sauce

Place sliced or shredded cooked chicken in a bowl. Pour warmed Buffalo sauce over chicken and toss gently to coat evenly. Taste and adjust with additional hot sauce or a pinch of salt if needed.

Sandwich / Assembly

Toast rolls: Split the sub rolls and spread a thin layer of butter (about 1 tablespoon total) on the cut sides. Lightly toast in a skillet or oven until golden-brown, about 2–3 minutes.

Assemble sandwiches: On the bottom half of each toasted roll, layer shredded lettuce, a few tomato slices, and a spoonful of blue cheese crumbles (about 2 tablespoons each sandwich). Pile the Buffalo-coated chicken evenly between the two rolls.

Finish and serve: Drizzle about 2 tablespoons of ranch or blue cheese dressing over the chicken (adjust to taste). Add thinly sliced red onion if using. Close sandwiches and serve immediately while hot.

Notes

Leftover chicken keeps well refrigerated for up to 3 days. Reheat gently in a skillet or microwave and toss again with warmed sauce before serving.