Baked Buffalo Style Chicken Sandwich Recipes

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.

BAKED BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat oven to 375 degrees. Place rolls in a 9x13 inch baking dish. Place 2 slices of provolone cheese in each roll.
• In a medium skillet, melt butter over medium heat. Add the onion and bell pepper and cook until tender, 3-5 minutes. Stir in the shredded chicken and Buffalo sauce. Season with salt and pepper, to taste.
• Divide chicken mixture between rolls. Sprinkle with blue cheese.
• Bake until cheese is melted and sandwiches are toasty, about 10 minutes. Garnish with additional blue cheese and sliced green onions, if desired.

BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat oven to 400°F.
• Combine butter and hot sauce in a small cup, mix well.
• Brush butter mixture over chicken patties.
• Place chicken patties on ungreased cookie sheet.
• Bake for 12 to 15 minutes or until thoroughly heated.
• Meanwhile, heat buns if desired.
• Place lettuce on bottom halves of buns.
• Top each with a chicken patty and a tablespoon of blue cheese dressing.
• Cover with top halves of buns and serve.

EASY BAKED BUFFALO CHICKEN SANDWICHES

Steps:

• 1. Preheat the oven to 350 degrees. Place a rack in a baking pan and spray with nonstick cooking spray; set aside.
• 2. Cut chicken lenghwise into 3 thin sections, making 6 total. Sprinkle with salt and pepper to taste. In a medium bowl combine hot sauce and melted butter; mix. Place cornflake crumbs in another medium bowl. Dip chicken pieces in butter mixture, then in cornflake crumbs, covering both sides. You may have to use a spoon to spread the butter mixture over the surface of the chicken, covering both sides before dipping in crumbs.
• 3. Place onto rack in pan. Cook 30 minutes, checking at 25 minutes to see if chicken is done. Don't overbake.
• 4. Place a lettuce leaf, chicken piece, then ranch dressing on bottom half of a hamburger bun and top with the other half. Makes 6 sandwiches.

BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat oven to 425 degrees. Toss panko with butter and 1/2 teaspoon salt on a rimmed baking sheet. Toast in oven, stirring twice, until golden brown, about 6 minutes; let cool 10 minutes. In a shallow dish, whisk together mayonnaise and hot sauce. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Dip in mayonnaise mixture; coat with panko, patting to adhere. Transfer to another rimmed baking sheet.
• Roast chicken, flipping once, until cooked through, about 12 minutes. Let cool slightly. Slice cutlets in half crosswise and place, stacked, on bottom buns. Add cheese, celery, lettuce, mayonnaise, and hot sauce; sandwich with top buns. Serve, with chips.

SHREDDED BUFFALO CHICKEN SANDWICHES

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.