Buffalo Chicken Sandwich

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.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 743kcal

Author Emmeline Kemperyd

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

US Customary - Metric

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 needed
¼ 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: 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 and thickened buffalo sauce in a saucepan over medium heat or in the microwave in 30-second increments, until heated through.
Prep ahead: You can make everything up to 2 days in advance and assemble just before serving.

Nutrition