Buffalo Chicken Subs Recipes

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BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

I found this recipe online and made a few changes to suit what I had available. If you have leftover grilled chicken, use it instead of the pre-cooked chicken strips. I like to use homemade blue cheese dressing. These are very sloppy sandwiches so be sure to have lots of napkins or a wet washcloth handy! Enjoy!

Provided by flower7

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons butter
4 garlic cloves, minced
4 tablespoons Frank's red hot sauce
2 tablespoons barbecue sauce
1 teaspoon chili powder
2 (6 ounce) packages pre-cooked southwestern chicken strips
4 hoagie rolls, split
1 cup shredded lettuce
1/4-1/2 cup blue cheese dressing

Steps:

  • In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
  • Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
  • Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.

Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 12.6, Cholesterol 50.5, Sodium 1071.8, Carbohydrate 35.3, Fiber 1.9, Sugar 3.8, Protein 6.5

BUFFALO CHICKEN SUB



Buffalo Chicken Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

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.

PULL-APART BUFFALO CHICKEN SANDWICHES



Pull-Apart Buffalo Chicken Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 12 sandwiches

Number Of Ingredients 8

1 12-pack pull-apart dinner rolls
2 tablespoons unsalted butter
3 tablespoons hot sauce (such as Frank?s RedHot)
1 1/2 cups shredded rotisserie chicken
1/4 cup brie cheese (rind removed), cut into small pieces
1/4 cup crumbled blue cheese
1/4 cup thinly sliced celery
1/2 teaspoon celery seeds

Steps:

  • Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.
  • Melt the butter with the hot sauce in a small saucepan over medium-high heat, whisking, until smooth. Toss the chicken with all but 1 tablespoon of the spicy butter in a medium bowl.
  • Spread the chicken mixture evenly on the bottom bread piece; dot evenly with the cheeses and sprinkle with the celery. Cover with the top bread piece, then brush the roll tops with the reserved 1 tablespoon spicy butter and sprinkle with the celery seeds. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.

BUFFALO CHICKEN SUB



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.

BUFFALO CHICKEN SUBS



Buffalo Chicken Subs image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 19

2 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon packed dark brown sugar
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup Buffalo wing sauce, such as Frank's RedHot, plus more if desired
2 medium carrots, diced
2 stalks celery, diced
2 tomatoes, seeded and diced
1 36-inch loaf soft French or Italian bread
1 cup crumbled blue cheese
3/4 cup mayonnaise
1/4 cup buttermilk
1/2 teaspoon granulated garlic
1/2 teaspoon minced fresh dill
1/4 teaspoon honey or agave syrup
1/4 teaspoon dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler. Season the chicken with salt and black pepper; sprinkle with the brown sugar, paprika and cayenne. Warm the vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Cook half of the chicken in the skillet until golden, 2 to 3 minutes per side; transfer to a plate. Cook the rest, then return all the chicken to the skillet. Add the wing sauce and bring to a simmer, then reduce the heat to medium and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 10 minutes. Let cool, then shred and return to the skillet. Add more wing sauce if desired, then broil until crisp and caramelized, about 4 minutes.
  • Combine the carrots, celery and tomatoes in a bowl and season with salt and black pepper.
  • Make the ranch dressing: Combine the mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper in a bowl.
  • Split open the bread lengthwise. Put the blue cheese crumbles on the bottom, then add the chicken and veggies. Cut into small sandwiches and serve with the ranch dressing on the side.

BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large chicken cutlets (about 1 1/4 pounds total)
1 cup buttermilk
1/2 cup ranch dressing
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
1 cup self-rising flour
Kosher salt and freshly ground pepper
1 cup Buffalo-style hot sauce
Vegetable oil, for frying
4 brioche buns, split
2 cups shredded coleslaw mix
1/2 English cucumber, thinly sliced
Potato chips, for serving

Steps:

  • Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
  • Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
  • As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams

HOT BUFFALO CHICKEN SANDWICHES



Hot Buffalo Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 15

4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks

Steps:

  • Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
  • Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
  • Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

SLOW COOKER BUFFALO CHICKEN SANDWICHES



Slow Cooker Buffalo Chicken Sandwiches image

This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

Provided by Divinesolace21

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Steps:

  • Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
  • Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Nutrition Facts : Calories 578 calories, Carbohydrate 80.6 g, Cholesterol 54.1 mg, Fat 14 g, Fiber 3.6 g, Protein 31.3 g, SaturatedFat 4.3 g, Sodium 2901.7 mg, Sugar 4.9 g

BUFFALO CHICKEN SANDWICH



Buffalo Chicken Sandwich image

Are you looking for something to spice up your life? Can you take the heat? Try this - you'll find out why I make it once a week! This recipe actually is for about 20 frozen wings, but to cut back on the fat content I now use it for 4 defrosted (skinless) boneless chicken breast.

Provided by MohawkPrincess

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 14

4 defrosted chicken breasts or 20 frozen chicken wings
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon salt
4 whole wheat bread or 4 whole wheat rolls, for sandwiches
olive oil (for frying)
1/4 cup butter, melted (we use I Can't Believe its Not Butter, really no difference in taste)
1/4 cup frank red hot sauce
1/8 teaspoon garlic powder or 1 garlic clove, minced very fine
1/2-1 1/2 teaspoon cayenne pepper
red pepper flakes, depending how much heat you want, to taste
sliced tomatoes
iceberg lettuce
bleu cheese salad dressing (optional)

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.

Nutrition Facts : Calories 1526.8, Fat 44.2, SaturatedFat 15.3, Cholesterol 123.3, Sodium 3082, Carbohydrate 221.6, Fiber 31.9, Sugar 25.6, Protein 76.1

BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

Panko is the key to these delicious baked chicken sandwiches. Try ranch dressing in place of the blue cheese and mayonnaise if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

1 1/2 cups panko
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1/4 cup mayonnaise, plus more for serving
1 tablespoon Frank's RedHot sauce, plus more for serving
4 chicken cutlets (each 4 ounces), patted dry
3 tablespoons unbleached all-purpose flour
4 potato rolls, split and lightly toasted
1/3 cup crumbled blue cheese
Thinly sliced celery stalks, crisp iceberg-lettuce leaves, and potato chips, for serving

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.

CREAMY BUFFALO CHICKEN SANDWICHES



Creamy Buffalo Chicken Sandwiches image

I threw this together one night with some leftover ingredients in the fridge. This is great with leftover grilled chicken or a rotisserie chicken. I HIGHLY recommend slightly overcooking your chicken while preparing this dish; BEFORE adding the wet ingredients. Sounds strange but its much better to have slightly dry chicken than moist! The toasted chicken will be more substantial with all of the wet ingredients in this dish! Also, I toast our hamburger buns to give it some substance as well....no one likes soggy buns!! My hubby loves this (and he is extremely picky) and requests this at least once a week! Enjoy!!

Provided by mrsgreer0615

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups chicken, Shredded (I shred pretty big pieces, not fine)
1/4 cup hot sauce (your preference)
1/4 cup ranch dressing (bottled, your preference)
1/4 cup cream cheese, softened
3/4 cup extra-sharp cheddar cheese, Shredded
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons butter
salt and pepper

Steps:

  • In melted butter, toss together chicken, garlic powder, onion powder and salt and pepper. Cook chicken thoroughly-- make sure chicken is slightly dry. Once cooked, turn burner on stove to low.
  • Add hot sauce and ranch; combine with chicken thoroughly.
  • Add softened cream cheese and mix thoroughly. Cream cheese should be mixed in completely with no lumps.
  • Add cheddar cheese and mix together until cheese has melted.
  • Serve on toasted buns.

Nutrition Facts : Calories 244.9, Fat 22.8, SaturatedFat 10.4, Cholesterol 51.9, Sodium 754.6, Carbohydrate 3.2, Fiber 0.3, Sugar 1.2, Protein 7.5

SHREDDED BUFFALO CHICKEN SANDWICHES



Shredded Buffalo Chicken Sandwiches image

My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. -Terri McKenzie, Wilmington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
3 celery ribs, chopped
2 cups Buffalo wing sauce
1/2 cup chicken stock
2 tablespoons butter
4 teaspoons ranch salad dressing mix
6 hoagie buns, toasted
Optional: Blue cheese or ranch salad dressing, and celery ribs

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.

Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 2212mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.

BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

Based on the popular buffalo wing appetizer. These sandwiches have a kick, but it is not overwhelming. If you are a fire-breathing fan, increase the amount of hot sauce according to your taste.

Provided by Ginny Sue

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon hot pepper sauce, to taste
4 frozen breaded chicken patties (sandwich size)
4 pieces leaf lettuce
4 hamburger buns
4 tablespoons bleu cheese salad dressing

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.

Nutrition Facts : Calories 225, Fat 12.6, SaturatedFat 3.8, Cholesterol 10.2, Sodium 490.4, Carbohydrate 23.1, Fiber 1.2, Sugar 3.5, Protein 5.2

SPICY BUFFALO CHICKEN SANDWICH



Spicy Buffalo Chicken Sandwich image

This recipe gives you a healthier take on the game day fave so you can get your wing fix - without getting your hands dirty. Baste the chicken breast while it grills to infuse the meat with spicy goodness, and top each breast with blue cheese dressing to balance out the heat.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 25m

Yield 4

Number Of Ingredients 7

4 Ball Park® Golden Hamburger Buns
4 (5 ounce) skinless, boneless chicken breast halves
1 cup bottled buffalo wing sauce
4 tablespoons olive oil
4 leaves Bibb lettuce
4 slices beefsteak tomato
4 tablespoons blue cheese salad dressing

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.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 40.4 g, Cholesterol 83.1 mg, Fat 29 g, Fiber 1.4 g, Protein 37.5 g, SaturatedFat 4.3 g, Sodium 2179.5 mg, Sugar 1.2 g

THE BEST BUFFALO CHICKEN SANDWICH!!



The Best Buffalo Chicken Sandwich!! image

This is a fast, great, and tasty recipe. If you like spicy foods, you'll love my buffalo chicken sandwiches.

Provided by TMack1986

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

4 pieces thinly sliced chicken breasts
1 cup Frank's red hot sauce
1/4 cup white vinegar
2 teaspoons brown sugar
1 tablespoon olive oil
2 teaspoons black pepper
2 teaspoons mrs. dash no salt seasoning, your choice
4 wheat hamburger buns

Steps:

  • Wash the chicken breast and place them on a platter or plate and season them with 2 teaspoons of black pepper and the other seasoning of your choice.
  • Coat a skillet with the 2 teaspoons of Olive Oil and turn the stove on a medium heat setting.
  • When the skillet heats up, place the chicken breast on the skillet (however many that will fit ). Let them cook on each side for about 8 minutes a side. Each side should be browned for a bit of a crispy texture.
  • Mix the 1 cup of Frank's Red Hot Sauce, 1/4 cup white vinegar, and 2 teaspoons of brown sugar in a small pot and bring to a boil and let it simmer for about a minute.
  • Pour the sauce in a sauce pan and place each cooked chicken breast in the sauce and coat each breast with the sauce. Then place the breast on each bun.
  • Pour the remaining sauce in a small bowl and use it as a dip for the sandwiches. With each bite, dip a bit of the sandwich in the sauce and ENJOY!

Nutrition Facts : Calories 419.9, Fat 18.9, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1790.2, Carbohydrate 25.3, Fiber 1.4, Sugar 5.7, Protein 34.7

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From getarecipes.com


40 BUFFALO CHICKEN RECIPES YOU NEED TO TRY - TASTES OF HOMEMADE
2021-07-06 Jalapeño poppers, spicy buffalo chicken dip, tater tot nachos, and buffalo chicken pizza are just some of the options we think you need to try. Mini bell peppers are stuffed with spicy buffalo chicken, topped with cheese and baked until hot and bubbly. These bite size snacks are quick and easy.
From tastesofhomemade.com


CRISPY BUFFALO CHICKEN SANDWICH |LITE CRAVINGS | HEALTHIER RECIPES
Dip flour-coated chicken into egg mixture and let all excess drain off. Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray–enough to lightly coat the breading.
From litecravings.com


FRANK’S REDHOT® BUFFALO CHICKEN SANDWICH RECIPE
Mix remainder of the Buffalo Wings Sauce and dressing together; keep refrigerated until ready to use. GRILL chicken 12 minutes, turning once, or until no longer pink in center. PLACE 2 tablespoons of mixed sauce on each half of roll. Place chicken on roll and top with 1 tablespoon blue cheese crumbles. Add lettuce, tomato, and onion, if desired.
From franksredhot.com


DELICIOUS AND TASTY BUFFALO CHICKEN SANDWICH RECIPE!
2022-05-14 In a small bowl, add cheese, yogurt, lime juice, and olive oil. Now, pour this mixture over the cabbage and carrots and toss thoroughly. Sprinkle a generous pinch of salt and pepper. Meanwhile, preheat your grill to the highest setting. Now, season the chicken breasts with a pinch of salt, pepper, smoked paprika, and garlic powder for the chicken.
From getarecipes.com


OUR BEST BUFFALO CHICKEN RECIPES | TASTE OF HOME
2020-02-27 Buffalo chicken is a favorite in our household. Combine it with pasta and you have the ultimate comfort food. If you prefer less spicy food, the addition of sour cream, ranch dressing and mozzarella provides a creamy texture and cooler flavor that nicely balances the spice in this buffalo chicken pasta dish.
From tasteofhome.com


10 BEST BUFFALO RANCH CHICKEN SANDWICH RECIPES - YUMMLY
2022-05-03 Skinny Buffalo Chicken Wraps Healthy Recipes 01. egg roll wrappers, buffalo, olive oil, cheddar cheese, chicken and 1 more.
From yummly.com


FRIED BUFFALO CHICKEN SANDWICH - EASY CHICKEN RECIPES
2022-05-13 Place the pounded chicken in a plastic zip-top bag. Add the buttermilk, 1 teaspoon hot sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-24 hours. When ready to fry, line a baking sheet with parchment paper.
From easychickenrecipes.com


BUFFALO CHICKEN SUBS - ORGANIZE YOURSELF SKINNY
2013-04-04 Set aside. Turn on broiler. Slice each ciabatta roll in half and toast. Spread 2 tablespoons of the blue cheese yogurt dressing on the bottom halves of ciabatta bread. Next divide the onions, tomato slices and shredded chicken evenly on top of the dressing. Make sure to put the onions and tomatoes under the chicken.
From organizeyourselfskinny.com


BUFFALO CHICKEN CHEESESTEAK: BEST BUFFALO CHICKEN SANDWICH EVER!
Scroll down for a printable recipe card. Place chicken breasts in the bottom of your slow cooker. Season chicken with the ranch seasoning. Then add 1 stick of butter to the top of your chicken and ranch seasoning. Pour your buffalo sauce over the chicken mixture. Put the lid on your slow cooker and cook for 5 hours on low.
From funhappyhome.com


BUFFALO CHICKEN SANDWICH RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Place flour, egg and breadcrumbs in three separate dishes. Sprinkle chicken with 1/4 teaspoon pepper. Coat both sides of the chicken with flour, shaking off any excess, then dip in egg. Finally, coat both sides with the breadcrumbs, pressing to help the crumbs stick.
From eatingwell.com


BUFFALO CHICKEN SLIDERS - EASY CHICKEN RECIPES
2021-04-07 Make the buffalo sauce. Season the shredded chicken before adding the buffalo sauce to it. Place the bottom halves of the pretzel buns into a baking dish. Add a scoop of buffalo chicken to the bottom halves of the pretzel buns. Place the top of the pretzel bun on top of the chicken, then bake the sliders. Make the homemade bleu cheese slaw.
From easychickenrecipes.com


CLASSIC BUFFALO FRIED CHICKEN SANDWICH RECIPE
2021-08-05 When ready to cook heat peanut or vegetable oil to 360 F. Meanwhile, in a shallow dish, mix flour, salt, and paprika together. Remove the chicken from the buttermilk mixture and let excess liquid fall off. Dip the chicken in the flour mixture, then back in …
From thespruceeats.com


SHREDDED BUFFALO CHICKEN SANDWICH - THE DIARY OF A REAL HOUSEWIFE
2018-08-31 Directions: Step one: Place chicken in the slow cooker. Step Two: Add in the buffalo wing sauce and ranch seasoning. Mix together well. Step three: Cook on low for 7-8 hours or on high for 5-6 hours or until chicken and cooked through and tender. Step Four: Use forks to shred chicken. Eat on wraps, salad, or topped on a bun.
From thediaryofarealhousewife.com


17 BUFFALO CHICKEN RECIPES THAT GO BEYOND WINGS
2020-07-17 This spicy Buffalo chicken version tastes just like the wings, but with a delightful creamy texture. Canned, rotisserie, or shredded leftover chicken all work well. Adjust the amount of hot sauce to your preferred heat level and don't turn your back—it'll be …
From thespruceeats.com


BUFFALO CHICKEN SANDWICH (AIR FRYER OR SKILLET) - BUDGET DELICIOUS
2021-10-09 Preheat Air Fryer to 350F / 180C. Coat the raw chicken with the Frank’s Wing sauce and seasonings mixture. Place chicken to the Air Fryer basket and cook for 14 minutes. Flip the chicken halfway through cooking. In a small bowl, combine buffalo sauce, mayo, and seasonings (if using).
From budgetdelicious.com


BEST BUFFALO CHICKEN SANDWICH RECIPE -TRY NOW! - THE CHEF NEXDOOR
2022-02-16 Marinate the chicken breast in this mixture for at least 4 hours. Then Remove the Chicken from the marinade. In a hot skillet or grill pan, add 4 tbsp of butter grill each chicken breast, basting more Frank’s hot sauce until fully cooked. …
From thechefnexdoor.com


SHREDDED BUFFALO CHICKEN SANDWICHES - MIDGET MOMMA
2021-07-03 Slow Cooker Buffalo Chicken Sandwich Instructions. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
From midgetmomma.com


BUFFALO CHICKEN SANDWICH RECIPE | YUMMLY
Directions. Mix mayonnaise and buffalo wing sauce in a small bowl. Spread mixture on both bun slices. Add chicken, dressing, celery, and carrot to bottom bun and add top bun. Discover more recipes from Hillshire Farm.
From yummly.com


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