Best Buffalo Chicken Sub Recipes

Buffalo Chicken Sub image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield One 36-inch sandwich

Number Of Ingredients 22

1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
Salt and ground black pepper
1 tablespoon dark brown sugar
2 teaspoons paprika
1/4 teaspoon cayenne
1 cup your favorite wing sauce, such as Frank's RedHot
2 tablespoons unsalted butter, optional
2 medium carrots, diced
2 celery ribs, diced
2 tomatoes, seeded and diced
One 36-inch fresh French loaf
1 cup blue cheese crumbles
Homemade Ranch Dressing, recipe follows
1 1/2 cups mayonnaise
1/2 cup buttermilk
1 teaspoon granulated garlic
1/2 teaspoon fresh dill, minced
1/2 teaspoon honey or agave syrup
1/3 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Heat a 12-inch skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with some salt and pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken in the skillet until golden, about 4 minutes. Add in the wing sauce, bring to a simmer and finish off in the oven until the chicken registers 165 degrees F on an instant-read thermometer, about 15 minutes. Let cool, and then pull the meat with your hands or two forks. Adjust the seasoning if necessary, add the butter if using, and place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
In a bowl, the combine carrots, celery and tomatoes, and season with salt and pepper. Mix until combined.
Cut the French loaf horizontally. Place an even layer of blue cheese crumbles on the bottom, then the chicken and then the veggies. Serve with a side of Homemade Ranch Dressing.
Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container.

Buffalo Chicken Sub image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 baguette, 15 to 18 inches long
1/4 cup hot sauce
2 ounces creamy blue cheese, such as Saga blue
1/4 cup mayonnaise or sour cream
3 boneless, skin-on chicken breast halves (about 1 1/2 pounds)
2 teaspoons chili powder
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 to 2 stalks celery
1/2 bunch watercress

Steps:

Preheat the oven to 350 degrees F. Pat the chicken dry with paper towels and sprinkle all over with the chili powder and some salt and pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of the butter. Lay the chicken skin-side down in the skillet and cook without moving it until the skin is golden and crispy, about 4 minutes. Flip the chicken and cook until opaque, about 4 minutes more. Transfer the chicken to a baking dish or roasting pan (reserve the skillet), and bake until firm to the touch, about 10 minutes; let rest for 5 minutes before slicing.
While the chicken bakes, thinly slice the celery. Trim and discard the tough stems from the watercress. Rinse, dry and set aside the leaves.
Cut the baguette crosswise into 4 equal pieces; cut each piece in half horizontally for sub-style sandwiches. Add 2 tablespoons butter to the reserved skillet over medium-high heat. Once the butter stops foaming, toast half the bread pieces cut-side down, pressing and moving them to soak up all the butter, about 2 minutes. Transfer to a platter and brush with half the hot sauce. Repeat with the remaining 2 tablespoons butter, bread and hot sauce.
Spread the blue cheese evenly on the bread bottoms. Layer the celery over the cheese. Thinly slice the chicken and place it on the celery. Top with the watercress and finish by smearing the top pieces of bread with the mayonnaise. Press the tops on the sandwiches and serve immediately.