Best Buffalo Chicken Sandwich Recipes

SPICY BUFFALO CHICKEN SANDWICH

Steps:

• Brush each chicken breast with wing sauce then season with salt and pepper.
• Grill each chicken breast, basting with wing sauce until fully cooked.
• Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown.
• Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.

BUFFALO CHICKEN SANDWICH

Steps:

• You will also need: 1 Gallon size storage bag.
• Preheat skillet on stovetop.
• Add enough olive oil to cover the bottom of the skillet.
• Combine flour, paprika, and salt in storage bag.
• Give a good shake to coat pieces.
• Add coated chicken breasts to heated skillet and fry until nicely browned on both sides.
• Remove chicken breasts and place on paper towels to drain off excessive oil.
• Combine melted butter, garlic and cayenne pepper in large bowl.
• To make a mild sauce, use 1/2 teaspoon of cayenne pepper.
• Read next step if wanting a hotter sauce.
• Whisk Frank's Red Hot Sauce with the melted butter combo.
• If dividing the sauce into mild and hot, pour half into another bowl.
• For the hotter sauce, use up to another 1 teaspoon of cayenne pepper.
• Add whatever amount of red pepper flakes you may like.
• I just shake it on to semi cover the buffalo sauce.
• Place cooked chicken breasts inside sauce and coat both sides.
• Make sandwich and enjoy!
• Special Note on wings: Flour coat wings frozen!
• Deep fry frozen wings for about 20-25 minutes.
• Sauce coat right before eating!
• Allowing the sauce to sit on the wings will make them gooey.

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
• Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

HOT BUFFALO CHICKEN, BACON, AND CHEESE SANDWICH

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
• Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
• Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

MARY'S GRILLED CHEESE SANDWICH WITH SPICY BUFFALO CHICKEN, PEPPER JACK AND BLUE CHEESE

Steps:

• Brush both sides of each slice of bread with the butter.
• Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
• In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
• Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

CRUNCHY BUFFALO CHICKEN SANDWICH

Steps:

• Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
• Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
• Heat your large frying pan over medium-high flame and add the olive oil.
• When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
• While the chicken cooks, toast the buns under the broiler.
• For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
• If you have extra sauce, dipping your sandwich as you eat is encouraged.

BUFFALO CHICKEN SANDWICH SOUP

Steps:

• In medium bowl, stir together chicken, pepper sauce, salt and pepper.
• In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
• Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.

BUFFALO CHICKEN WRAP SANDWICH

Steps:

• Mix mayo and hot sauce; spread onto tortilla.
• Top with lettuce and chicken; roll up.

JALAPENO BUFFALO RANCH CHICKEN SANDWICH RECIPE - (4.5/5)

Steps:

• Bake bacon on 400 degree heat until crisp (10-15 minutes). After starting bacon, prep the chicken. Bread the chicken by covering with raw egg, and then coating flour. Repeat process to ensure chicken is coated thoroughly. Cook the chicken in medium sized sauce pan on high heat. The pan should be completely coated with oil maybe an eighth or quarter inch deep. Cook chicken until both sides are golden brown. When the chicken is done, toss chicken with Franks Buffalo Sauce. The chicken should be generously covered. To Prep the Sandwich, I put it in this order: 1) Bottom Bun 2) Blue Cheese Crumbles 3) Ranch Dressing 4) Sliced Jalapenos 5) Bacon Strips 6) Buffalo Chicken (cover the chicken lightly with Buffalo Sauce when on sandwich too) 7) Lettuce 8) Onion 9 Top bun (with more blue cheese on that) I usually low broil the two pieces of the bread insides up, with blue cheese on both sides to melt it a little.

BUFFALO CHICKEN SAUSAGE AND PEPPER SANDWICH

Steps:

• Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl.
• Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
• Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture.

BUFFALO CHICKEN FRENCH DIP SANDWICH

Steps:

• Sauce -- Mix the cheese, mayonnaise, salt, pepper, lemon juice and celery. Cover and refrigerate until ready to serve.
• Dip -- Just mix the wing sauce, butter and broth in a small pot on the stove. Heat over medium.
• Sandwich -- Split your rolls and butter. Use a grill pan, broiler, oven or even a outdoor grill to toast the rolls.
• Spread the sauce over the bottom of the toasted roll and then top with some of the shredded or sliced chicken. Then top with the lettuce and the top roll also slathered with the bleu cheese sauce.
• Serve -- Just serve the sandwich with a small side of the warm dipping (wing sauce).

BUFFALO CHICKEN SALAD SANDWICH

Steps:

• Mix the Durkees, olive oil, lemon juice, and salt and pepper together.
• Marinate the chicken breasts in this overnight, covered and refrigerated.
• Remove chicken, discard marinade and bake in oven at 350° until juices run clear and no longer pink.
• Allow to cool.
• Slice into tiny pieces, and mix with the celery and blue cheese dressing.

SPICY BUFFALO CHICKEN SANDWICH

Steps:

• Heat the butter a large skillet over medium heat. Add the shredded chicken. Sprinkle with garlic powder and season with salt and pepper, to taste.
• Stir in the cream cheese and cheddar cheese, until melted. Add the hot sauce, tasting and adjusting to your heat preference (3 tbsp is the perfect amount for my family).
• Arrange the sandwich. Scoop a generous amount of the buffalo chicken mixture on a bun. Pour blue cheese over all and top with chopped celery.
• Serve with a side of celery sticks and carrot sticks with blue cheese dressing.
• Enjoy!

BAKED BUFFALO STYLE CHICKEN SANDWICH

Steps:

• Preheat oven to 400.
• Combine cornflake crumbs, paprika, salt and pepper in a pie dish.
• In a seperate pie dish combine the egg whites and hot suace and beat with a fork until well blended.
• Spray a cookie sheet with a nonstick cooking spray. Arrange an assembly line of chicken, egg mixture and cornflake crumbs. Dip chicken pieces into egg mixture and then into the cornflake mixture. Place on cookie sheet. Spray chicken pieces with nonstick spray and bake for 7 to 10 minutes, turn and cook for addtional 7 minutes or until juices run clear.
• Serve on rolls.

GRILLED BUFFALO CHICKEN DIP SANDWICH

Steps:

• 1. Heat up your leftover smokey buffalo chicken dip. https://www.justapinch.com/recipes/main-course/chicken/smokey-buffalo-chicken-dip.html?p=3
• 2. Assemble your sandwich with slices of tomato, lettuce and dip. Grill in melted butter till nice and brown. Serve with some raw veggies.

GRILLED BUFFALO CHICKEN SANDWICH

Steps:

• Preheat grill to medium-high heat. Mix mayo and onions; cover. Refrigerate until ready to serve. Brush chicken with oil.
• Grill chicken 4 min. on each side. Brush lightly with barbecue sauce. Continue grilling 2 min. or until chicken is cooked through (170°F), turning and brushing occasionally with the remaining barbecue sauce.
• Spread top halves of rolls with the mayo mixture. Place lettuce and tomato slices on bottom halves of rolls; cover with the chicken and tops of rolls.

HOOTERS STYLE BUFFALO CHICKEN SANDWICH

Steps:

• Layer the bottom of your crock pot with the chicken breasts.
• Pour in both jars of the hooters wing sauce and mix well.
• Cook on low for 8 hrs. When done, remove chicken from crock pot and use two forks to shred it up.
• Serve on buns along side of some ranch dressing if you choose:)