BUFFALO CHICKEN SANDWICHES
This Buffalo Chicken Sandwich recipe has a juicy chicken breast coated in buffalo sauce with lettuce, tomato and a creamy blue cheese sauce.
Provided by Kristin Maxwell
Categories Dinner Lunch Main Course
Time 20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 583 kcal, Carbohydrate 37 g, Protein 14 g, Fat 42 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 1905 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 24 g, ServingSize 1 serving
BUFFALO CHICKEN SANDWICHES
This is a simple way to dress up breaded chicken patties. We like these sandwiches with additional blue cheese dressing for dipping. Or try them with Monterey Jack cheese and ranch dressing instead.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place chicken patties in a large resealable plastic bag; add hot sauce. Seal bag and turn to coat. In a large skillet, brown patties in oil over medium heat for 1-2 minutes on each side or until heated through. Remove and keep warm. , Spread butter over cut sides of buns. In the same skillet, toast buns, buttered side down, over medium heat for 1-2 minutes or until lightly browned. Top with a chicken patty, provolone cheese, salad dressing, lettuce, tomato and onion. Serve with additional hot sauce.
Nutrition Facts :
BUFFALO CHICKEN CUTLET SANDWICHES
Dinner tonight! I have so much chicken in my freezer to get rid of, Its hard to not repeat my recipes! So Dad loves anything spicy, and I have a few Kaiser rolls leftover, So why not made a chicken sandwich? Alot better then anything you'll get from McDonalds or Burger King! And Your family will think so too! ;)
Provided by Anthony Nicometi Jr
Categories Sandwiches
Time 25m
Number Of Ingredients 9
Steps:
- 1. Butterfly Chicken, Then pound to 1/4 inch thick
- 2. Dredge in Flour, Egg, then Panko
- 3. Shallow fry in 1 cup of oil until golden brown and crispy.
- 4. Just before serving, Combine Franks, Butter and Cayenne Coat, then Coat in the sauce. and enjoy! :)
CRUNCHY BUFFALO CHICKEN SANDWICH
This recipe idea was born when I was attacked by a buffalo wing craving while trying to diet. As with all my recipes, feel free to sub full-fat ingredients if you want. I do suggest using the panko as it browns in the same amount of time that it takes for the chicken cultlets to cook through but stay moist.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
- Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
- Heat your large frying pan over medium-high flame and add the olive oil.
- When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
- While the chicken cooks, toast the buns under the broiler.
- For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
- If you have extra sauce, dipping your sandwich as you eat is encouraged.
Nutrition Facts : Calories 314.1, Fat 11.1, SaturatedFat 2, Cholesterol 1.4, Sodium 836.4, Carbohydrate 41.8, Fiber 3, Sugar 6, Protein 12.3
GRILLED BUFFALO CHICKEN CUTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat your grill to medium-high heat.
- Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
- Using a clean tea towel, oil the grill grates.
- Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
- While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
- Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
- Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.
BUFFALO CHICKEN SANDWICHES
Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams
BUFFALO CHICKEN SANDWICHES
Categories Sandwich Chicken Poultry Sauté Picnic Super Bowl Kid-Friendly Quick & Easy Lunch Blue Cheese Hot Pepper Winter Poker/Game Night Lettuce Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Stir 1/4 cup hot pepper sauce, butter and dressing mix in heavy medium saucepan over low heat until sauce is smooth; add more hot sauce, if desired. Arrange roll bottoms on plates. Top each with lettuce leaf and 2 tablespoons sauce.
- Sprinkle chicken with salt; dust lightly with flour, then brush generously with remaining sauce. Dust lightly with flour again. Heat oil in large skillet over medium heat. Add chicken; sauté until brown and cooked through, about 5 minutes per side.
- Complete sandwiches with chicken, blue cheese dressing and roll tops.
BUFFALO CHICKEN SANDWICHES
Panko is the key to these delicious baked chicken sandwiches. Try ranch dressing in place of the blue cheese and mayonnaise if you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Toss panko with butter and 1/2 teaspoon salt on a rimmed baking sheet. Toast in oven, stirring twice, until golden brown, about 6 minutes; let cool 10 minutes. In a shallow dish, whisk together mayonnaise and hot sauce. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Dip in mayonnaise mixture; coat with panko, patting to adhere. Transfer to another rimmed baking sheet.
- Roast chicken, flipping once, until cooked through, about 12 minutes. Let cool slightly. Slice cutlets in half crosswise and place, stacked, on bottom buns. Add cheese, celery, lettuce, mayonnaise, and hot sauce; sandwich with top buns. Serve, with chips.
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