Wo-buffalo Chicken Sandwich Recipe

Prep chicken

If your breasts are large, slice them horizontally to make 4 thinner cutlets (about 4 pieces). Pat chicken dry with paper towels. Season both sides with kosher salt, black pepper and garlic powder.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets and cook 3–4 minutes per side, until golden and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to rest for 3 minutes.

Make buffalo sauce

While chicken rests, melt 2 tablespoons butter in the same skillet over low heat (or in a small saucepan). Add 1 tablespoon hot sauce, 1 teaspoon honey and 1 teaspoon apple cider vinegar. Whisk until combined and warmed through, 30–45 seconds. Taste and adjust heat or sweetness as desired.

Toss chicken in sauce

Return the cooked chicken to the skillet or place in a shallow bowl and spoon the warmed buffalo sauce over each piece, turning to coat evenly. Let chicken absorb sauce for 1 minute.

Combine 2 cups thinly sliced green cabbage, 1/2 cup grated carrot and 2 tablespoons sliced green onion in a medium bowl.

In a small bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons buttermilk, 1 tablespoon ranch dressing (or the dried herb substitute), 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit at room temperature for 5–10 minutes to meld flavors, or refrigerate up to 1 hour. Taste and adjust seasoning before building sandwiches.

Toast buns: Spread the softened butter on cut sides of 4 buns. Heat a clean skillet or griddle over medium heat. Toast buttered cut sides in the skillet until golden brown, 1–2 minutes.

Optional cheese: If using pepper jack, place a slice on each sauced chicken piece and return to the skillet over low heat for 30–45 seconds, or cover for 1 minute, until cheese begins to melt.

Assemble: Place a sauced chicken cutlet on the bottom half of each toasted bun. Top each with a generous scoop (about 1/3 to 1/2 cup) of buffalo ranch slaw, add sliced pickles and a sprinkle of chopped cilantro or parsley if using. Cap with the top bun.

Serve: Serve immediately with extra hot sauce on the side and pickles or fries as desired.