Buffalo Chicken Sandwich

Course: Lunch / Dinner

Cuisine: American

Prep Time: 15

Cook Time: 16

Total Time: 31

Servings:

Calories: 658kcal

Author: Kris Longwell

This Buffalo Chicken Sandwich is an explosion of flavor and texture. If you love buffalo chicken wings, then this crispy chicken sandwich is for you. The homemade blue cheese dressing puts it over the top!

Print Recipe

Equipment

1 large skillet for frying the cutlets, 1 medium saucepan for heating the sauce.

Ingredients

2 large chicken breasts skinless, boneless, pounded to ¼-inch thickness, cut into 8 pieces
Salt and pepper
1 cup all-purpose flour
1 cup buttermilk
1 large egg
1½ cups Panko bread crumbs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon seasoned salt
12 oz Heritage Fare Buffalo Chicken Wing Sauce
3 tablespoon olive oil
5 tablespoon unsalted butter divided
1 cup lettuce shredded
4 hamburger buns
1 cup blue cheese dressing

Instructions

Sprinkle the chicken all over with salt and pepper. Set aside.
Set up a dredging station with three pans or bowls. In the first, mix together the flour with ½ teaspoon of salt and ½ teaspoon black pepper. In the second pan, whisk together the buttermilk with the egg. In the third, mix together the bread crumbs, garlic powder, chili powder, and seasoned salt.
Dredge one or two pieces of chicken through the flour to completely coat, shaking off excess. Place the floured chicken in the buttermilk/egg mixture and press down to fully coat. Lift the chicken up and shake off excess buttermilk/egg. Dredge the chicken through the breadcrumb mixture until fully coated. Place on platter and repeat process until all chicken is coated.
Heat the oil in a large saucepan/skillet. When shimmering, add 3 tablespoon of butter, and swirl with a wooden spoon until melted. Working in batches, add the chicken to the pan and cook until the underside of the cutlet is golden brown, about 4 to 5 minutes. Use tongs to carefully flip the cutlet over and cook for another 4 to 5 minutes, or until golden brown and cooked through with an internal temperature of 165°F. Place the cooked cutlets on a platter or plate lined with paper towels.
Meanwhile, pour the buffalo wing sauce into a medium-sized saucepan and heat over medium-low heat.
Place the chicken cutlets in a large dish and ladle the warm sauce all over. Save some of the sauce for passing tableside.
Meanwhile, butter the buns and toast until just browned.
Build the sandwich by adding about 1 tablespoon (or more) of the blue cheese dressing on the bottom bun. Add two of the buffalo chicken cutlets on the dressing, and top with shredded lettuce and top bun. Serve at once with additional wing sauce and blue cheese dressing.

Video

Notes

We start with a couple of nice-sized chicken breasts and then slice them in half, lengthwise. Basically, butterflying them. Now, you'll have 4 pieces of meat. To make them even thinner (which is best), we place them in a large freezer baggie and pound them with a mallet, or the bottom of a bottle or measuring cup, until they're about ¼-inch in thickness. Now, you can halve them again. The size of the cuts should be just big enough to sit on top of a hamburger bun.

We highly recommend making the homemade blue cheese dressing, which can be made up to 3 or 4 days in advance. Our Homemade Ranch is a fantastic substitute for the blue cheese.

You can make your own wing sauce by heating a medium-sized saucepan over medium-low heat: 1 cup Cayenne hot sauce, 6 tablespoons of unsalted butter, and 1 teaspoon of garlic powder. Cook until butter is melted. Stir until everything is mixed and slightly simmering.

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