Buffalo Chicken Sandwich Recipe

Prep chicken

Slice each chicken breast horizontally to make two thin cutlets (or pound to 1/2-inch thickness). Pat dry with paper towels.

In a bowl, whisk together 3 tbs hot sauce, 1 tbs olive oil, 1 tsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper to make the marinade.

Add the chicken to the marinade, turn to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

If you prefer a crispy sandwich, prepare a three-step breading station: in bowl 1 combine 1/2 cup flour and 2 tsp cornstarch with a pinch of salt; in bowl 2 whisk 1 egg with 1 tbs milk; in bowl 3 place 3/4 cup panko breadcrumbs.

Dredge marinated chicken first in the flour mixture (shake off excess), then in the egg wash, then press into panko. Set on a rack while heating oil in a skillet to 350°F (medium-high).

Fry breaded cutlets in 1 cup neutral oil, 2-3 minutes per side until golden and internal temperature reaches 165°F. Transfer to a paper towel–lined plate and keep warm. If you prefer, bake breaded cutlets at 425°F for 12–15 minutes, flipping once.

If you do not want breading, you can cook the marinated cutlets directly (see next section).

For pan-searing (no breading): heat 1 tbs olive oil in a large skillet over medium-high heat. Remove excess marinade from chicken and place in the hot pan. Cook 4–5 minutes per side (depending on thickness) until nicely browned and internal temperature is 165°F. Transfer to a plate and tent with foil.

For grilling: preheat grill to medium-high. Oil the grates. Grill cutlets 4–5 minutes per side until grill marks appear and internal temperature is 165°F. Keep warm.

In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter. Stir in 4 tbs hot sauce, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth and slightly warmed but not boiling — about 1–2 minutes.

Toss the cooked chicken cutlets in the warm buffalo sauce until fully coated. If you like a milder profile, reserve some sauce to brush on rather than fully tossing.

Halve the buns and spread a thin layer of butter on the cut sides. Toast them in a skillet or under a broiler until golden, 1–2 minutes.

Slice the tomato into 4 even slices. Rinse and pat lettuce leaves dry.

Place a lettuce leaf on the bottom bun, add the buffalo-coated chicken cutlet, spoon or drizzle 1–2 tbs of ranch or blue cheese dressing over the chicken, then sprinkle about 2 tbs of blue cheese crumbles on top. Add a tomato slice, then the top bun.

Repeat to assemble remaining sandwiches. Serve immediately while hot with extra dressing and hot sauce on the side.