Game Night Buffalo Chicken Sandwich 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.

SPICY BUFFALO CHICKEN SANDWICH

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.

THE CLUCKSTER CHICKEN SANDWICH

Steps:

• For the chicken: Stir together salt and 2 quarts water in a large bowl, then add chicken and let brine for 2 hours. Remove from brine and add chicken to buttermilk. Let sit for 30 minutes. Meanwhile, combine buffalo sauce and butter in a saucepan and heat until butter is melted.
• For the dredging mixture: Stir together the flour, paprika, white pepper, garlic salt, ginger, dry mustard, black pepper, celery salt, salt, basil and oregano in a large wide dish.
• Remove the chicken from the buttermilk and coat in the dredging mixture.
• For the sandwiches: Heat the rice bran oil to 350 degrees F in a heavy-duty skillet.
• Cook the dredged chicken until it reaches an internal temperature of 165 degrees F, about 3 minutes per side. Let the chicken rest for a few minutes.
• Toss the fried chicken in a large bowl with the buffalo sauce. Reserve any remaining sauce to serve on the side for some extra kick.
• Add ranch dressing to both the tops and bottoms of the buns and add 1/4 cup shredded lettuce and 4 pickle chips to each sandwich. Top with chicken. Serve sandwiches with any leftover ranch or buffalo sauce on the side. Enjoy!

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.