Buffalo Chicken Sandwich Recipe
hot house buffalo, choice of blue cheese or ranch dressing, shredded lettuce, pickles, toasted pretzel bun
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Ingredients
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Buffalo Chicken
Sandwich Build
Dressings (choose one)
Optional garnish
Method
Buffalo Chicken
Season and cook chicken
Pat the chicken breasts dry. Season both sides with salt, black pepper and garlic powder. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior is golden-brown. Remove chicken to a plate and let rest 5 minutes.
Shred and sauce
Using two forks, shred the rested chicken into bite-sized pieces. In the same skillet over low heat, melt 2 tablespoons butter. Stir in 1 cup hot sauce and 1 teaspoon honey until combined and warm. Return the shredded chicken to the skillet and toss thoroughly in the sauce until evenly coated and heated through, about 1–2 minutes. Keep warm.
Sandwich Build
Split the pretzel buns and toast cut sides in a dry skillet or under a broiler for 1–2 minutes until lightly browned. Place bottom half of each bun on a work surface.
On each bun bottom, place about 1/4 cup shredded lettuce. Divide the sauced shredded buffalo chicken evenly among the four buns (about 4 oz cooked chicken per sandwich). Top each with two pickle slices.
Spoon 2 tablespoons of your chosen dressing (blue cheese or ranch) over the chicken on each sandwich. If using blue cheese dressing and you want extra tang, sprinkle about 1 tablespoon crumbled blue cheese on top. Garnish with chopped chives if desired.
Place the toasted bun tops on each sandwich and press gently. Serve immediately while hot.
Serve & Notes
Serve with fries, celery sticks, or extra dressing on the side. Leftover sauced chicken can be refrigerated up to 3 days; reheat gently in a skillet to avoid drying.