This Buffalo Chicken Sandwiches Recipe is a crispy and spicy recipe, which is made with panko and Frank’s RedHot sauce. It’s the perfect weeknight dinner, ready in about 35 minutes.
Buffalo Chicken Sandwiches Recipe Ingredients
- 1 ½ cups panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly ground pepper
- ¼ 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
- ⅓ cup crumbled blue cheese
- Thinly sliced celery stalks
- Crisp iceberg lettuce leaves
- Potato chips, for serving
How To Make Buffalo Chicken Sandwiches Recipe
- Toast the Panko: Preheat your oven to 425°F. On a rimmed baking sheet, toss the panko with the melted butter and 1/2 teaspoon of salt. Bake, stirring twice, for about 6 minutes until golden brown. Let it cool for 10 minutes.
- Prep the Coating Station: In a shallow dish, whisk together the mayonnaise and hot sauce. Place the flour in another shallow dish.
- Coat the Chicken: Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, tapping off any excess. Dip the floured chicken into the mayonnaise mixture to coat it, then press it into the toasted panko, patting firmly to help the crumbs adhere.
- Roast the Chicken: Place the coated chicken on another rimmed baking sheet. Roast, flipping once, for about 12 minutes, or until the chicken is cooked through and crispy. Let it cool slightly.
- Assemble the Sandwiches: Slice each chicken cutlet in half crosswise. Place the stacked chicken pieces on the bottom buns. Top with crumbled blue cheese, sliced celery, lettuce, a little more mayonnaise, and an extra splash of hot sauce. Place the top buns on and serve immediately with potato chips.
Recipe Tips
- How to get extra crispy chicken? Toasting the panko in butter before you bread the chicken is the secret. This step guarantees a super crispy, golden-brown crust without frying.
- Can I use an air fryer? Yes, this recipe is perfect for the air fryer. Place the breaded chicken in the air fryer basket in a single layer and cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and cooked through.
- What’s the best chicken for this recipe? Thinly sliced chicken cutlets are ideal because they cook quickly and evenly, ensuring the chicken stays juicy while the crust gets crispy.
- How to prevent a soggy bun? Don’t skip toasting the potato rolls. A lightly toasted bun provides a barrier against the sauces and keeps the sandwich from getting soggy too quickly.
What To Serve With Buffalo Chicken Sandwiches
These sandwiches are a star on their own, but they are even better with a few classic sides.
- Crispy French fries or sweet potato fries
- Creamy coleslaw
- Celery and carrot sticks with blue cheese or ranch dip
- A simple side salad
How To Store Buffalo Chicken Sandwiches
- Refrigerate: These sandwiches are best enjoyed immediately to maintain the crispy texture of the chicken. If you have leftovers, store the cooked chicken cutlets separately in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to re-crisp before assembling a new sandwich.
Buffalo Chicken Sandwiches Nutrition Facts
- Calories: 620 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 33g
- Saturated Fat: 12g
- Sodium: 1100mg
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this spicier?
Absolutely. You can add more hot sauce to the mayonnaise mixture, or add a pinch of cayenne pepper to the flour for an extra kick of heat.
What if I don’t like blue cheese?
If blue cheese isn’t for you, ranch dressing is a classic and delicious alternative. You could also use crumbled feta or shredded Monterey Jack cheese.
Can I prepare the chicken ahead of time?
Yes, you can coat the chicken with the panko and refrigerate it on the baking sheet, covered, for a few hours before you plan to bake it. This can be a great time-saver for a weeknight meal.
Try More Recipes:
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Buffalo Chicken Sandwiches Recipe
Description
A crispy baked panko-crusted chicken cutlet with spicy buffalo flavor, served on a soft potato roll with blue cheese and crisp celery.
Ingredients
Instructions
- Toast panko with melted butter in a 425°F oven for 6 minutes until golden.
- Season chicken with salt and pepper.
- Dredge chicken in flour, then dip in a mixture of mayonnaise and hot sauce.
- Coat chicken thoroughly with the toasted panko.
- Roast chicken for 12 minutes, flipping once, until cooked through.
- Serve on toasted potato rolls with blue cheese, celery, lettuce, and extra sauce.
Notes
- Use thin chicken cutlets so they cook through quickly without the panko burning.
- Patting the panko onto the chicken helps it adhere better during baking.
- Toasting the buns is a small step that makes a big difference in the final sandwich.
- Adjust the amount of hot sauce to your personal preference for spiciness.
Buffalo Chicken Sandwiches Recipe