These Buffalo Chicken Sandwiches are one of my favorite ways to enjoy that classic hot-and-tangy flavor in a more filling, comforting package. Shredded chicken is smothered in a homemade Buffalo sauce, tucked into toasted buns, and topped with roasted jalapenos and plenty of blue cheese. Perfect for weeknights, game day, or anytime you want a little heat in your life.
It’s Sandwich Night at My Place
If you’ve been around my kitchen, you know I’ll never say no to a good sandwich. But this Buffalo Chicken Sandwich is something special. It’s basically like taking your favorite wings — that spicy, buttery sauce clinging to tender chicken — and transforming them into a meal you can hold in your hands.
Whenever I make these for friends, they disappear fast. I love mine extra messy, with roasted jalapenos piled on and a heavy hand of blue cheese. It’s that satisfying, drippy, spicy meal that just begs for a stack of napkins and maybe a cold drink to cool things down.
These sandwiches are perfect for feeding a hungry crowd on game day or for a super quick dinner when you’re short on time. Best of all, you can have them on the table in about 30 minutes. That’s my kind of weeknight win.
Ingredients You’ll Need
For the Buffalo Sauce
- Butter
- Louisiana-style hot sauce (I like Franks RedHot, but sometimes I go for Valentina HOT if I want a twist)
- Apple cider vinegar or white vinegar
- Worcestershire sauce
- Tabasco sauce
- Paprika
- Granulated garlic
- Salt and black pepper
- Optional: A pinch of ghost pepper powder if you’re feeling adventurous
Personal note: I usually make my own Buffalo sauce because it’s so easy, and I can tweak the heat exactly how I want it. That little splash of vinegar really balances the butteriness.
For the Chicken
- Olive oil (for cooking)
- Boneless, skinless chicken breasts or thighs
- Seasonings: smoked paprika, garlic powder, cayenne powder, salt, and black pepper
Tip: Thighs give you extra juicy, flavorful shreds, but breasts work beautifully too.
For the Sandwiches and Toppings
- Sandwich buns (French rolls, hoagie rolls, or brioche buns work well)
- Roasted jalapeno peppers
- Blue cheese crumbles
- Blue cheese dressing or ranch dressing (optional, but highly recommended)
When I really want to impress, I toast the buns to get them a little crusty on the edges — trust me, it makes all the difference.
How to Make Buffalo Chicken Sandwiches
Make the Buffalo Sauce
In a small pot over low heat, combine all the ingredients except the butter. Stir well. Once everything is hot, whisk in the butter a little at a time until the sauce is thick and smooth.
Real talk: Don’t rush this step — melting the butter in slowly keeps the sauce silky. I always taste at this stage and adjust the hot sauce if I want it wilder.
Cook the Chicken
Season your chicken generously with your spice blend. Heat olive oil in a large pan over medium-high heat. Sear the chicken about 5 minutes per side for a good crust. Lower the heat, drizzle over a couple of tablespoons of your Buffalo sauce, cover, and let it simmer another 5 minutes until it hits 165 degrees F inside.
You can also throw the chicken on the grill for a smoky kick or even cook it in a slow cooker if you’re planning ahead. The flavors work either way.
Shred the Chicken
When it’s cooked through, transfer it to a cutting board or bowl and shred or chop to your preferred texture. I usually go for big, messy shreds that hold onto lots of sauce.
Assemble the Sandwiches
Pour the remaining Buffalo sauce over your shredded chicken and toss to coat. Pile it high onto your toasted buns.
Top with roasted jalapeno slices, a generous handful of blue cheese crumbles, and a drizzle of blue cheese or ranch dressing if you like. Sliced red onion is also fantastic here for a little bite.
This is where you can really make it yours — more sauce, extra cheese, add pickles, whatever you love.
Serving Suggestions
I love serving these with:
- A big bowl of kettle chips
- Carrot and celery sticks with extra blue cheese or ranch for dipping
- Crisp, cold beer (optional but highly encouraged)
When I make these for friends, I set up a topping station so everyone can build their own — it’s fun and makes for easy hosting.
Recipe Tips & Notes
- Buffalo Sauce: Store-bought works fine in a pinch, but homemade gives you total control over the heat and richness.
- Chicken: Rotisserie chicken is a great shortcut. Just shred it and warm it up with some Buffalo sauce in a pan.
- Toppings: I love roasted jalapenos for smokiness and heat. Other tasty ideas? Crisp lettuce, sliced tomato, thinly sliced red onion, or even a dollop of sour cream.
- Buns: Go for sturdy rolls that hold up to the juicy filling. Toasting them adds crunch and prevents sogginess.
Storage and Leftovers
Leftover Buffalo chicken can be stored in an airtight container in the refrigerator for up to 5 days. Keep the buns separate so they don’t get soggy.
To reheat, just warm the chicken gently on the stovetop or in the microwave. Add a splash of Buffalo sauce if it needs reviving. Then build yourself another epic sandwich.
I’ve even used leftover Buffalo chicken to make wraps or top salads. It’s incredibly versatile and a meal prep favorite in my house.
Shredded Buffalo Chicken Sandwich
These Buffalo chicken sandwiches are packed with shredded chicken drenched in homemade Buffalo sauce, topped with jalapeños and blue cheese crumbles.
Ingredients
For the Buffalo Sauce:
- ½ cup Louisiana-style hot sauce (any brand works)
- 2 tablespoons apple cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon paprika (smoked or regular)
- ½ teaspoon granulated garlic (or more to taste)
- Salt and pepper to taste
- Optional: A pinch of ghost pepper flakes for extra heat or cayenne flakes for a milder kick
- 1 stick butter (½ cup or 8 tablespoons)
For the Chicken:
- 1 table spoon olive oil
- 4 medium boneless, skinless chicken breasts (about 8 ounces each, or use chicken thighs)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne powder
- Salt and pepper to taste
For the Sandwiches:
- 6 sandwich buns, lightly toasted
- 2 roasted jalapeño peppers, sliced
- Blue cheese crumbles
- Blue cheese dressing or ranch dressing (optional)
Instructions
To Make the Buffalo Sauce:
- Combine all the sauce ingredients (except the butter) in a small pot and heat over low.
- Gradually whisk in the butter until fully incorporated, creating a smooth, thick sauce.
- Set aside until ready to use.
To Cook the Chicken:
- Season the chicken with the paprika, cayenne, garlic powder, salt, and pepper.
- Heat oil in a large pan over medium heat. Sear the chicken for 5 minutes on each side.
- Reduce heat to low and drizzle with 2 tablespoons of the Buffalo sauce.
- Cover and simmer for another 5 minutes, or until the internal temperature reaches 165°F.
- Remove from heat and chop or shred the chicken.
To Assemble the Sandwiches:
- Coat the shredded chicken with the remaining Buffalo sauce.
- Serve on toasted buns.
- Top with jalapeño slices, blue cheese crumbles, and dressing if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 502Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 114mgSodium: 731mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 31g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make these ahead of time?
Absolutely! You can cook and shred the chicken and make the sauce a day or two in advance. Just store everything separately in the fridge. When you’re ready to eat, reheat and assemble.
What’s the best way to roast jalapenos?
I like to place them right under the broiler until they blister and char. You can also roast them on the grill. Afterward, I slice them and remove seeds if I want it a little milder.
Is blue cheese necessary?
Not at all! If you’re not a fan of blue cheese, go with ranch dressing, shredded cheddar, or even pepper jack for a creamy kick.
Can I freeze the cooked chicken?
Yes! Cool it completely, portion it into freezer bags or containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
That’s my take on Buffalo Chicken Sandwiches — a guaranteed crowd-pleaser that’s bold, messy, and downright satisfying. I hope you’ll give them a try and make them your own. Let me know how they turn out, and happy cooking!
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