Make delicious Buffalo Chicken Sandwiches in under 30 minutes for a tasty dinner - gameday or not! Spicy buffalo chicken combines with a tangy blue cheese coleslaw for a sandwich match truly made in heaven.
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This buffalo chicken sandwich is the perfect combination of three of my favorite things: buffalo chicken, blue cheese sauce, and coleslaw. All wrapped in a nice little bun for a dish you'll be making over and over again.
And if blue cheese is not your thing, don't worry - just try this Buffalo Chicken Ranch Sandwich instead.
Why You Will Love This Recipe
- It's quick and all done in under 30 minutes
- It's easy to make with just a few simple steps
- Perfect flavor combo with spicy buffalo sauce, creamy coleslaw and tangy blue cheese flavor
- Adjust the spiciness to suit your palate
- Make everything ahead of time and assemble just before serving
What You Need to Make Them
Ingredient notes & substitutions
- Mayonnaise: Storebought is fine, I always use Hellmann's.
- Cabbage: White or red are both fine.
- Hot sauce: I like Frank's RedHot, Cholula and Louisiana Hot Sauce, but any similar kind works.
- Salted butter: Can be swapped for unsalted plus a pinch of salt.
- Lemon juice: Fresh is best, but bottled works.
- Chicken breasts: You can also use another cut of chicken, but chicken breasts are easiest to shred. You can also use a whole chicken.
- Leftover chicken or rotisserie chicken: You can use this instead of cooking the chicken from scratch. Just shred or chop and mix with the buffalo sauce.
- Hamburger buns: I like brioche buns or potato buns, but any kind works.
How to Make Them
- Boil chicken breasts with garlic & salt
- When done and cooled, shred using two forks
- Make buffalo sauce by melting butter and mixing it with hot sauce
- Mix half the buffalo sauce with shredded chicken, thicken the other half with cornstarch slurry
- To make the slaw, combine sour cream, mayonnaise and blue cheese in a food processor
- Mix until smooth, then season and mix again
- Mix the sauce with cabbage, carrot, and red onion
- Put everything together to make the sandwiches, top with thick buffalo sauce & blue cheese.
Expert Tips
- Adjust the level of spiciness by using more or less hot sauce
- Use a meat thermometer to know when the chicken is done
- Cook chicken to an internal temperature of 165℉ (74℃).
Storing, Freezing, Reheating & Prepping Ahead
Leftovers: Only make as many sandwiches as you will finish, and store the leftover components separately.
Storing: Store leftovers in the fridge in airtight containers for up to 4 days.
Freezing: Store leftover buffalo chicken in the freezer in an airtight container for up to 3 months. Do not freeze the coleslaw.
Reheating: Reheat buffalo chicken in a saucepan over medium heat or in the microwave in 30-second increments, until heated through. Reheat the thickened buffalo sauce in the same way to bring it back to a smooth consistency.
Prep ahead: You can make all the components up to 2 days in advance. Assemble the burgers just before serving.
What to Serve With Them
- Air Fryer Smashed Potatoes30 Minutes
- Air Fryer Potato Skins1 Hours 15 Minutes
- Air Fryer Steak Fries25 Minutes
- Air Fryer Baked Potatoes52 Minutes
More Quick & Easy Buffalo Recipes
- Buffalo Dipping Sauce2 Minutes
- Buffalo Shrimp10 Minutes
- Easy Buffalo Chicken Pasta Bake1 Hours
- Buffalo Chicken Quesadillas30 Minutes
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Recipe
Buffalo Chicken Sandwich
Print RateServings: 4
Calories: 743kcal
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients
Shredded Chicken
- 1 lb chicken breasts or other bone-less cut of chicken
- 1 tablespoon salt
- 4 garlic cloves chopped
Blue Cheese Coleslaw
- ½ cup mayonnaise storebought is fine
- ½ cup blue cheese
- ¼ cup sour cream
- 1.5 tablespoon fresh lemon juice
- ¼ teaspoon salt as needed
- ¼ teaspoon ground black pepper as needed
- ¼ lb cabbage white or red, sliced thin
- 1 small carrot shredded thin
- ½ small red onion sliced thin
Buffalo Sauce
- 6 tablespoon butter salted or unsalted + a pinch of salt
- 1 cup hot sauce Frank's RedHot, Cholula Louisiana Hot Sauce or similar
- 1 tablespoon cold water
- ½ tablespoon corn starch
Sandwiches
- 4 hamburger buns
- 4 leaves iceberg lettuce
- ¼ cup crumbled blue cheese
Instructions
- Place chicken breasts in a large pot and add the salt and chopped garlic cloves. Boil 10-15 minutes until cooked through (internal temperature of 165℉ (74℃). or more), then remove from the water and set aside to cool. When cooled, shred using two forks.1 lb chicken breasts, 1 tablespoon salt, 4 garlic cloves
- Make the coleslaw while the chicken is boiling. In a food processor, combine mayonnaise, sour cream and crumbled blue cheese. Mix until smooth, or a bit chunky, depending on how you like it. Taste test and season with lemon juice, salt and black pepper.½ cup mayonnaise, ½ cup blue cheese, ¼ cup sour cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1.5 tablespoon fresh lemon juice
- Combine the cabbage, carrot and red onion in a mixing bowl, then mix in the blue cheese sauce. Set aside for now to allow for the flavors to deepen, then taste test and add more lemon juice, salt and/or pepper if needed¼ lb cabbage, 1 small carrot, ½ small red onion
- Start the buffalo sauce by melting butter in a saucepan over medium heat, and then pour in the hot sauce. Mix until smooth, then remove from the heat.6 tablespoon butter, 1 cup hot sauce
- Mix the shredded chicken with half the hot sauce, and set aside for now. Keep the remaining hot sauce in the sauce pan.
- Place the saucepan back over the heat and bring to a simmer. Make a cornstarch slurry by mixing the cornstarch with the cold water, then pour it into the buffalo sauce. Mix while simmering 1-2 minutes until thickened.1 tablespoon cold water, ½ tablespoon corn starch
- Roast the hamburger buns lightly: stove top, in the oven or in your air fryer. Then top each bottom bun with a leaf of iceberg lettuce, followed by coleslaw and shredded chicken. Top with the thickened buffalo sauce and crumbled blue cheese, and serve!4 hamburger buns, 4 leaves iceberg lettuce, ¼ cup crumbled blue cheese
Video
Notes
- Leftover chicken or rotisserie chicken: You can use this instead of cooking the chicken from scratch. Just shred or chop and mix with the buffalo sauce.
- Adjust the level of spiciness by using more or less hot sauce
- Leftovers: Only make as many sandwiches as you will finish. Store the components separately.
- Storing:Â Store leftovers in the fridge in airtight containers for up to 4 days.
- Freezing:Â Store leftover buffalo chicken in the freezer in an airtight container for up to 3 months. Do not freeze the coleslaw.
- Reheating:Â Reheat buffalo chicken and thickened buffalo sauce in a saucepan over medium heat or in the microwave in 30-second increments, until heated through.
- Prep ahead:Â You can make everything up to 2 days in advance and assemble just before serving.
Nutrition
Calories: 743kcal | Carbohydrates: 31g | Protein: 36g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 4444mg | Potassium: 791mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3115IU | Vitamin C: 62mg | Calcium: 256mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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