Creamy Buffalo Chicken Sandwiches Recipes

BUFFALO CHICKEN SANDWICHES

Steps:

• Place chicken between two large pieces of plastic wrap and gently pound the larger end to even thickness.
• Melt olive oil in a large skillet over medium heat. Pat chicken dry and season with paprika, chili powder and salt and pepper to taste. Cook chicken in the skillet, about 4 minutes per side or until no longer pink in the center.
• In a small microwave-safe bowl, melt the butter with the hot sauce. Stir to combine. When chicken is finished cooking, coat with the hot sauce mixture.
• In another small bowl, combine sour cream, Ranch dressing, crumbled blue cheese and sliced green onions.
• Split the buns and spread dressing mixture on both the tops and bottoms.

CROCK POT CREAMY BUFFALO CHICKEN SANDWICHES

Steps:

• Place your chicken in the bottom of your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker).
• Mix together you melted butter and Frank's and pour over your chicken
• Place your cubed cream cheese evenly on top (make sure the cubes are not touching the sides of the crock pot)
• Cover and cook on low for 4-6 hours, stirring occasionally
• Serve on buns/rolls with ranch dressing

CREAMY BUFFALO CHICKEN SANDWICHES

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.

HOT BUFFALO CHICKEN SANDWICHES

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.

BUFFALO CHICKEN SANDWICHES

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.

CREAMY BUFFALO CHICKEN SANDWICHES

Steps:

• Boil chicken in large pot filled with water.
• Drain water. Using two forks, shred chicken into small pieces.
• Add hot sauce to taste.
• Season with salt and pepper.
• Stir in container of bleu cheese crumbles, until just starting to melt.
• Serve immediately.

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.

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.

BUFFALO CHICKEN SANDWICHES WITH BACON

Steps:

• In a small saucepan over medium heat, bring the first 5 ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large shallow container; add chicken and turn to coat. Cover; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

FRIED BUFFALO CHICKEN SANDWICHES

Steps:

• Slice each chicken breast horizontally into 2 thin fillets. Place 6 fillets in a resealable zip-top bag with buttermilk, 1 tablespoon Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
• Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
• Add enough oil to a large skillet so that it thickly coats the bottom and heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat twice, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from oven. Place a chicken fillet on the bottom half of a bun. Add Buffalo sauce to taste. Top with pickle slices, tomato, and lettuce. Spread ranch dressing on the inside of the top bun and place over the sandwich. Repeat to make remaining sandwiches.

BUFFALO CHICKEN SANDWICHES

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.

BUFFALO CHICKEN SALAD SANDWICHES RECIPE

Steps:

• In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
• Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
• Store leftovers (if you have any!) in a covered container in the fridge.