Wo-buffalo Chicken Sandwich Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 3/4-inch thickness. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to rest 5 minutes.

While chicken rests, melt 2 tablespoons butter in a small saucepan over low heat. Stir in 1/2 cup hot sauce, 1 teaspoon apple cider vinegar and 1 teaspoon honey. Warm just until combined and glossy; do not boil. Taste and adjust (more honey if too tangy).

Slice or shred the rested chicken into strips or bite-sized pieces. Toss the warm chicken in the buffalo sauce until fully coated. Keep warm.

Thinly slice 1/2 red onion into rings or half-moons.

In a small jar or bowl combine 1/2 cup distilled white vinegar, 1/2 cup water, 1 teaspoon sugar and 1/4 teaspoon salt. Stir until sugar and salt dissolve.

Add the sliced onions to the pickling liquid, press down to submerge, and let sit at room temperature for at least 15 minutes (can refrigerate up to 24 hours). Drain before using.

In a medium bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot.

Add 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.

Fold in 1/2 cup blue cheese crumbles, reserving 2 tablespoons for garnish. Taste and adjust seasoning. Chill briefly if time allows to meld flavors (10–15 minutes).

Split 4 buns and spread the cut faces with the 2 tablespoons butter. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes per side, or toast under a broiler briefly.

If using, spread a thin layer (about 1 tablespoon) ranch or blue cheese dressing on the bottom bun to anchor the slaw.

Place a generous handful (about 1/4 lb cooked) of buffalo chicken on each bottom bun.

Top the chicken with about 1/2 cup blue cheese slaw per sandwich, a few pickled red onion slices, a sprinkle of sliced scallions and the reserved blue cheese crumbles.

Cap with the toasted top bun and serve immediately with extra hot sauce or dressing on the side.