CRISPY BUFFALO CHICKEN SANDWICH
This Crispy Buffalo Chicken Sandwich is a spicy and tangy twist on my OG "Fried" Chicken Sandwich. A healthy and delicious alternative to the fast food version!
Provided by Geri
Categories Main Course Sandwich
Time 35m
Number Of Ingredients 16
Steps:
- Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. If you're running out of breading it's mostly likely that your chicken isn't dry enough. Set chicken aside on a cutting board.
- Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp Frank's Wing Sauce.
- Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.
- Coat chicken in seasoned flour mixture. Shake off all of the excess flour. Set chicken aside.
- Add 1 1/2 tbsp of milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.
- Dip flour-coated chicken into egg mixture and let excess drain off almost completely.
- Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray--enough to lightly coat the breading.
- See below for cooking methods. After the chicken patties are cooked, brush on remaining wing sauce. Serve immediately. If you want to to eat the chicken later, wait until you're ready to eat them to glaze with wing sauce. This will keep the coating crunchy.
- FOR ALL METHODS, make sure you let the chicken rest for 5-10 minutes before eating. This will set the juices of the chicken and the breading.
Nutrition Facts : Calories 130 kcal, Carbohydrate 16 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Sugar 6 g, Fiber 1 g, ServingSize 1 serving
BAKED BUFFALO CHICKEN SANDWICHES
Melted provolone cheese and shredded Buffalo style chicken filling are piled into sub sandwich buns, then topped with green onions and blue cheese in this quick and easy meal the whole family will love.
Provided by Danelle
Categories Main Dishes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place rolls in a 9x13 inch baking dish. Place 2 slices of provolone cheese in each roll.
- In a medium skillet, melt butter over medium heat. Add the onion and bell pepper and cook until tender, 3-5 minutes. Stir in the shredded chicken and Buffalo sauce. Season with salt and pepper, to taste.
- Divide chicken mixture between rolls. Sprinkle with blue cheese.
- Bake until cheese is melted and sandwiches are toasty, about 10 minutes. Garnish with additional blue cheese and sliced green onions, if desired.
Nutrition Facts : Calories 677 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 34 grams fat, Fiber 3 grams fiber, Protein 57 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1686 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
TOSTONE STEAK SANDWICHES
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 6 sandwiches
Number Of Ingredients 12
Steps:
- Fill a large, deep skillet halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Place a cooling rack over a baking sheet. Fry the tostones in 2 batches for about 2 minutes per side, or according to package directions. Drain on the cooling rack.
- Dice the sirloin (do this when it's cold right out of the refrigerator so it's easier to cut into small pieces). Place the steak in a medium bowl. Add the onion and mojo sauce and toss. Season generously with salt and pepper.
- Mash the avocado, lime juice and a pinch of salt together in a large bowl. Set aside.
- Heat a medium cast-iron skillet over medium-high heat. Add the olive oil. Use a slotted spoon to transfer the steak and onions to the skillet, leaving the liquid in the bowl. Sear the steak until the exterior is seared, 2 to 3 minutes. Add the reserved mojo to the pan and cook until steak and onions are browned and caramelized, 3 to 4 minutes more. Turn off the heat, then season with salt and pepper.
- The tostones will vary in size, so match up sets of two that are approximately the same. Spread a thin layer of avocado on one side of the tostones.
- Build sliders by layering one tostone with steak, pico de gallo, a pinch of potato sticks and cilantro and top with a second tostone that is about the size of the first. Repeat with remaining tostones.
BUFFALO CHICKEN GRILLED CHEESE SANDWICHES
Take your everyday grilled cheese sandwiches to new heights with the addition of shredded Buffalo chicken, blue cheese, and Monterey Jack cheese. Serve with ranch dressing, or additional wing sauce, and some fresh, raw vegetables for crunch!
Provided by Bibi
Categories Chicken Sandwiches
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
- Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
- Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
- Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
- Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.
Nutrition Facts : Calories 905.2 calories, Carbohydrate 42.8 g, Cholesterol 127.3 mg, Fat 63.3 g, Fiber 4.1 g, Protein 41.2 g, SaturatedFat 22.4 g, Sodium 2536.3 mg
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 TOSTONE SANDWICHES
These chicken & twice-fried plantain chip sandwiches are healthy, Whole30-approved, and are soaked in Buffalo sauce.
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, combine wing sauce, ghee and red wine vinegar. Fold in shredded chicken, scallions and season with salt and pepper to taste. In a medium bowl, mash avocados with lime juice, salt and pepper; set aside.
- Heat coconut oil in a medium skillet over medium high heat. Working in batches, fry the plantains until golden and cooked through, about 3-4 minutes per side. Remove from oil and smash to flatten with a mallet or small fry pan. Return plantain to oil and cook another 2-3 minutes to crisp. Remove from oil, drain on a towel-lined plate and season with salt. Repeat with remaining ingredients.
- To assemble, top a plantain with chicken, shredded lettuce, sliced tomatoes, sliced onions smashed avocados and sprigs cilantro. Top with another plantain and cut in half to serve.
Nutrition Facts : Calories 1154.5, Fat 90.4, SaturatedFat 56.5, Cholesterol 93.2, Sodium 102.7, Carbohydrate 73.5, Fiber 13.2, Sugar 31, Protein 26.8
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
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.
SPICY BUFFALO CHICKEN SANDWICH
This recipe gives you a healthier take on the game day fave so you can get your wing fix - without getting your hands dirty. Baste the chicken breast while it grills to infuse the meat with spicy goodness, and top each breast with blue cheese dressing to balance out the heat.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Brush each chicken breast with wing sauce then season with salt and pepper.
- Grill each chicken breast, basting with wing sauce until fully cooked.
- Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown.
- Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 40.4 g, Cholesterol 83.1 mg, Fat 29 g, Fiber 1.4 g, Protein 37.5 g, SaturatedFat 4.3 g, Sodium 2179.5 mg, Sugar 1.2 g
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 :
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