Pat the chicken breasts dry. Season both sides with 1 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Rub with 1 tablespoon olive oil.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned breasts and sear 3–4 minutes per side until browned. Reduce heat to medium, add 1/2 cup water or 1/2 cup low-sodium chicken broth if using, cover and simmer 8–10 minutes until internal temperature reaches 165°F (74°C). Alternatively, bake at 375°F (190°C) for 20–25 minutes.

Shred chicken

Transfer cooked chicken to a cutting board and let rest 5 minutes. Use two forks to shred the meat into bite-sized pieces.

Make buffalo sauce and toss

In the same skillet over low heat, melt 3 tablespoons butter. Add 1/2 cup Frank's RedHot and 1 teaspoon honey (optional). Whisk until combined and warmed through. Add shredded chicken back to skillet and toss until evenly coated, 1–2 minutes. Taste and adjust: add a pinch of salt if needed.

Remoulade / Cool Dressing

While chicken cooks, whisk 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon dill pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice and 1/2 teaspoon hot sauce (optional) in a small bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Chill until ready to assemble. Taste and adjust acidity or seasoning.

Sandwich Build

Toast buns

Halve 4 buns. Melt 1 tablespoon butter in a skillet over medium heat. Toast cut sides of buns until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tablespoon of the remoulade on the bottom half of each bun. Divide the buffalo chicken evenly among the 4 buns (about 4 oz chicken per sandwich). Top each with roughly 1/2 cup shredded lettuce, sliced tomato (about 1–2 slices per sandwich), a sprinkle of 2 tablespoons blue cheese crumbles (or cheddar), and sliced red onion if using. Spread a little more remoulade on the top bun if desired, then close sandwiches.

Serve

Serve immediately while chicken is warm. Provide extra hot sauce and blue cheese on the side. Leftover buffalo chicken keeps well refrigerated up to 3 days.