Buffalo Chicken Sandwich

Buffalo Chicken Sandwiches have a tender, juicy chicken breast doused in spicy buffalo sauce and topped with lettuce, tomato and a creamy blue cheese ranch sauce. Full of flavor and just messy enough to be fun, these sandwiches are perfect for a backyard picnic dinner with your family.

a black plate with a buffalo chicken sandwich on a brioche bun, celery, carrot sticks

If there’s a buffalo chicken sandwich on the menu, you can bet I’m going to order it. But since we’ve been spending so much time at home, I’ve had to up my cooking game and prepare some of our dine out favorites in my own kitchen. I already have an Olive Garden Salad CopycatBibb & Blue Salad from Macaroni Grill, and just recently I shared some deliciousGarlic Cheese Biscuits that taste just like Red Lobster!

I’ve been craving a buffalo chicken sandwich but wanted to make it a little healthier than the normal deep fried chicken sandwich they have at restaurants. Instead of breading and frying, I cooked my chicken breasts on the stovetop; they’re thin so they don’t take long. Then I dressed them up with some buffalo sauce and sandwich it on a brioche bun with a fancy ranch blue cheese sauce. It was even better than I imagined it would be and way better than the fried restaurant version.

I’ve got tons more buffalo recipes for you to try after you make this sandwich. Like Crispy Baked Chicken Wings, Buffalo Chicken Dip and Cheesy Baked Buffalo Chicken.

How to Make a Buffalo Chicken Sandwich

  1. You want to start with thin chicken cutlets if you can find them, but if not, just pound thicker breasts so they are even in thickness. Cook on the stovetop – it takes just a few minutes per side and you can use olive oil or a combo of butter and olive oil. Butter on it’s own tends to burn. Cook the chicken until it’s 165 degrees F on a digital meat thermometer.
  2. Melt some butter in the microwave with Frank’s red hot (or any other buffalo sauce you love) and whisk together. Toss the chicken in the buffalo sauce.
  3. Assemble sandwiches on brioche buns with your desired toppings.

chicken breasts cocking in a black skillet, a white bowl with blue cheese, sour cream, ranch and green onions

What to Put on a Buffalo Chicken Sandwich

For the sandwich sauce, I combine Ranch dressing, sour cream, sliced green onions and blue cheese crumbles then spread that on the sandwich buns. If you aren’t a fan of the ranch of the blue cheese, you can leave them out.

To assemble sandwiches, spread sauce on both sides of the bun, then layer lettuce, chicken breast and tomato. Top with additional sauce if desired and finish with the top half of the bun.

Overhead shot of 2 buffalo chicken sandwiches on black plates, a beer, brioche buns on a wood cutting board

Top Tips and Recipe Notes

  • To keep the buns from getting soggy, toast them in the oven or open side down in a skillet.
  • The ranch sauce is optional and can be customized any way you like.
  • If you want to fry your chicken, feel free to bread and fry like we do our Boneless Buffalo Wings or bake like our Homemade Chicken Nuggets.
  • This is a delicious sandwich with or without the buffalo sauce. Feel free to adjust the amounts to your taste.
  • We don’t usually end up with extra chicken because I only make what we’re going to eat. You could make extra and store in the fridge for 3-4 days and have buffalo chicken sandwiches all week long. You could also freeze the chicken before adding the buffalo sauce.

two black plates, 2 buffalo chicken sandwiches on buns with creamy sauce, lettuce and tomato, a beer, carrot and celery sticks

More Sandwiches to Love

We LOVE sandwiches. They are great for customized lunches or simple dinners. Here are a few of our favorites:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A sandwich with buffalo chicken and dressing sitting on a grey plate.

Buffalo Chicken Sandwiches

The Best Buffalo Chicken Sandwich has a tender, juicy chicken breast drenched in buffalo sauce with lettuce, tomato and a creamy blue cheese ranch topping.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 sandwiches
Calories 1043kcal



  • 4 boneless skinless chicken breasts (roughly the same size and about 6-ounces each and not too thick)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup Frank’s Red Hot Buffalo Sauce
  • 2 tablespoons butter melted


  • 1 cup sour cream
  • 1 cup ranch dressing
  • 8 ounces blue cheese crumbles
  • 2 green onions chopped


  • 4 Large sandwich buns Brioche or other thick, sturdy buns
  • Lettuce and tomato for topping optional
  • Celery and carrot sticks for serving



  • Place chicken between two large pieces of plastic wrap and gently pound the larger end to even thickness.
  • Melt olive oil in a large skillet over medium heat. Pat chicken dry and season with paprika, chili powder and salt and pepper to taste. Cook chicken in the skillet, about 4 minutes per side or until no longer pink in the center.
  • In a small microwave-safe bowl, melt the butter with the hot sauce. Stir to combine. When chicken is finished cooking, coat with the hot sauce mixture.


  • In another small bowl, combine sour cream, Ranch dressing, crumbled blue cheese and sliced green onions.

Sandwich Assembly

  • Split the buns and spread dressing mixture on both the tops and bottoms.


  • This is a delicious sandwich with or without the buffalo sauce. Feel free to adjust the amounts to your taste. 
  • To keep the buns from getting soggy, toast them in the oven or open side down in a skillet.


Calories: 1043kcalCarbohydrates: 37gProtein: 62gFat: 71gSaturated Fat: 23gCholesterol: 231mgSodium: 2650mgPotassium: 1126mgFiber: 2gSugar: 5gVitamin A: 1294IUVitamin C: 6mgCalcium: 301mgIron: 4mg
Keyword bbq chicken sandwiches, buffalo chicken sandwich

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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