Method

Buffalo Chicken

Prepare chicken

Pat the chicken breasts dry. If breasts are thick, butterfly or pound to an even 3/4-inch thickness so they cook evenly.

Season

Season both sides of the chicken with kosher salt, black pepper, garlic powder, and smoked paprika.

Cook

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4–5 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to rest 5 minutes.

Make Buffalo sauce & toss

While chicken rests, combine 1 cup hot sauce and 2 tablespoons unsalted butter in the same warm skillet or a small saucepan over low heat. Stir until butter melts and sauce is glossy. Slice or shred the rested chicken into strips, return to the skillet, and toss in the buffalo sauce to coat evenly. Keep warm.

Slaw (cooling crunch)

In a medium bowl, combine shredded cabbage, grated carrot, and sliced green onion. In a small bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until assembly so the slaw stays crisp and cool.

Ranch Blue Sauce

In a small bowl whisk together 3 tablespoons buttermilk, 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, dried dill, dried parsley, garlic powder, onion powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Fold in 2 tablespoons crumbled blue cheese. Refrigerate for at least 10 minutes to let flavors meld. If mixture is too thick, thin with a little more buttermilk, 1/2 teaspoon at a time.

Assembly & Toasting

Butter the cut sides of the buns with the 2 tablespoons unsalted butter. Toast in a skillet over medium heat (or under a broiler) until golden and crisp, about 1–2 minutes per side. Keep warm.

Spread a generous tablespoon (or to taste) of the ranch-blue sauce on the bottom bun. Add a lettuce leaf to create a moisture barrier. Place several strips of buffalo-coated chicken on the lettuce. Top the chicken with a generous handful (about 1/2 cup) of slaw and optional sliced dill pickles. Drizzle a little extra buffalo sauce or ranch-blue sauce over the slaw if desired. Cap with the top bun.

Serve immediately while chicken is hot and slaw is chilled. Makes 4 sandwiches.

Wo-buffalo Chicken Sandwich Recipe