Buffalo Chicken Sandwiches
This Buffalo Chicken Sandwich layers juicy pan-cooked chicken in spicy buffalo sauce with a creamy blue cheese ranch, lettuce, and tomato. It skips the deep fryer and comes together in about 20 minutes.
Servings: 4 sandwiches
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken cutlets 4 cutlets
- 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
Dressing
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 4 ounces blue cheese crumbles
- 2 green onions chopped
Sandwiches
- 4 large sandwich buns Brioche or other thick, sturdy buns
- 8 lettuce leaves optional
- 1 ripe tomato sliced
- Celery and carrot sticks for serving (optional)
Instructions
- Pound the chicken. Place the cutlets between two large pieces of plastic wrap and gently pound to an even thickness.
- Season and cook. Heat the olive oil in a large skillet over medium heat. Pat the chicken dry and season with paprika, chili powder, and salt and pepper. Cook about 4 minutes per side, until it reaches 165°F.
- Sauce the chicken. In a small microwave-safe bowl, melt the butter with the hot sauce and stir to combine. Coat the cooked chicken in the sauce.
- Mix the dressing. In another small bowl, stir together the sour cream, ranch dressing, blue cheese crumbles, and green onions.
- Build the sandwiches. Toast and split the buns, then spread the dressing on both halves. Layer lettuce, buffalo chicken, and tomato. Add more dressing if desired and finish with the top bun.
Notes
- Even thickness matters. Pound the cutlets so they cook evenly and stay juicy.
- Toast the buns. Keeps them sturdy under the sauce and toppings so they don't go soggy.
- Adjust the heat. Use more or less buffalo sauce to taste; the melted butter tames the spice.
- Make it crispy. Bread and fry or bake the chicken if you prefer a crunchy version.
- Store smart. Keep leftover chicken separate from the buns; it lasts 3 to 4 days in the fridge or freezes (before saucing) for up to 3 months.
- Skip the blue cheese. Leave it out of the dressing for a milder spread.
Nutrition
Calories: 583kcal | Carbohydrates: 37g | Protein: 14g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1905mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4846IU | Vitamin C: 14mg | Calcium: 270mg | Iron: 3mg
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