Crispy outside, tender & juicy inside, our Buffalo Chicken Sandwich is topped with herb cream cheese and dripping with spicy Buffalo Sauce. It's baked (not fried) and perfect for game day or weeknight dinner.
If you like Buffalo flavor, you're going to love this sandwich! Our Buffalo Chicken Sandwich recipe makes a tender, juicy flavor bomb....on a bun! It's all the flavors of our famous Game Day Chicken Wings in each bite.
Top it with herb cream cheese spread and cool pickled cucumber slices to balance the spice. Like our Buffalo Chicken Mac and Cheese, it's a longtime family favorite.
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Ingredients
- CHICKEN BREASTS: we use boneless, skinless chicken breasts
- FLOUR: we like AP flour (all purpose flour) for this recipe, but any flour will do
- EGGS: large or extra large eggs
- GARLIC POWDER: to flavor the chicken
- SALT: kosher salt or sea salt (to taste)
- PEPPER: fresh cracked black pepper (to taste)
- VEGETABLE OIL: neutral oil or cooking spray to bake chicken
- HOT PEPPER SAUCE: we like Frank's Hot Sauce
- BUTTER: salted butter
- CIABATTA ROLLS: we like the chewy texture of ciabatta rolls. A good sandwich bun or hamburger bun will work.
*see recipe card for quantities.
Hint: Don't be intimidated by the many ingredients. This sandwich is easy to make, and worth the effort.
Instructions
- Make Egg Wash: In a small bowl, crack the two eggs and mix with 1 tablespoon water.
- Make the Breading: On a small plate, place the flour and mix with the garlic powder and salt and pepper.
- Heat the Pan: On medium heat, place a sauté pan and coat the bottom of the pan with cooking spray.
- Bread the Chicken: Take the chicken breast and place in the flour mixture until evenly coated, shake off excess. Transfer to the egg mixture and then back into the flour to evenly coat. Place into pan.
- Sear the Chicken: Repeat with all the chicken breasts and cook on both sides until slightly browned.
- Bake the Chicken: Transfer to a baking sheet and place in a 350° F oven for 15 mins.
- Pickle the Cucumbers: While the chicken is in the oven, start the cucumbers by slicing them into ⅛" slices and transfer to a deep large bowl. In a small sauce pan, heat the water and sugar to a boiling and then turn off heat. Pour sugar water over the cucumbers and add the cider vinegar and let sit aside.
- Make the Wing Sauce: mix softened butter with hot sauce. Set aside.
- Make Cream Cheese Spread: Mix 8 ounces of cream cheese with garlic, thyme, and parsley in a small bowl and blend until smooth.
- Toast the Rolls: Slice the rolls in half and spray with cooking spray or brush with oil and brown slightly in sauté pan.
- Assemble the Sandwich: Spread the cream cheese mixture onto the bottom of the bun. Place a layer of the cucumber slices on top of the cream cheese mixture. Dip the chicken breasts in wing sauce. Place on top of the cucumbers and place top of bun on top of chicken.
- Serve: Cut sandwich in half and serve.
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Serving suggestions
- Make a Sandwich Platter: cut sandwiches into halves and serve them with Pulled Pork Sandwiches and BBQ Bacon Sandwiches for a tailgating feast!
- Weeknight Dinner: serve with Crunchy Asian Salad, Colorful Veggie Slaw, or Grilled Romaine Caesar Salad
- Tailgating: serve with South of the Border Fries, Loaded Pulled Pork Nachos, Pineapple Salsa. Wash 'em down with a Coronaritas!
Substitutions
- Classic: forgo the cream cheese. Serve with clue cheese dressing, or ranch dressing.
- Cheesy: add blue cheese crumbles
- Buns: no Ciabatta bread? Serve on classic hamburger buns or a French baguette
Storage
Assembled sandwiches should be eaten right away.
Store chicken breasts (with or without sauce) in the refrigerator for up to 3 days.
Reheat in a sauté pan with a little oil.
FAQ
Yes, you can deep fry the chicken in hot oil once it is coated in the flour mixture.
Yes, blue cheese crumbles, blue cheese dressing, or ranch dressing are a good substitute for the herb cream cheese.
More Buffalo chicken recipes
Love Buffalo Flavor? Try our famous Buffalo Chicken Dip, Buffalo Chicken Mac & Cheese, and Game Day Buffalo Wings
Related recipes
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Buffalo Chicken Sandwich recipe
Crispy outside, tender & juicy inside, our Buffalo Chicken Sandwich is topped with herb cream cheese and dripping with spicy Buffalo Sauce.
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
For the chicken:
- 4 6-8 oz. boneless chicken breasts
- ¼ C flour
- 2 eggs
- 1 tsp. garlic powder
- salt and pepper
- vegetable oil
- ¼ C Hot Pepper Sauce
- ½ C butter, softened
For the cream cheese spread:
- 8 oz package of cream cheese (softened )
- 1 clove garlic chopped
- 1 TBSP. chopped thyme (fresh)
- 1 TBSP chopped parsley (fresh)
For the cucumbers:
- 1 cucumber
- 1 C water
- ½ C sugar
- ½ C cider vinegar
- 4 ciabatta rolls
Instructions
- In a small bowl, crack the two eggs and mix with 1 tablespoon water.
- On a small plate, place the flour and mix with the garlic powder and salt and pepper.
- On medium heat place a sauté pan and coat the bottom of the pan with cooking spray.
- Take the chicken breast and place in the flour mixture until evenly coated, shake off excess.
- Transfer to the egg and then back into the flour to evenly coat and place into pan.
- Repeat with all the chicken breasts and cook on both sides until slightly browned.
- Transfer to a baking sheet and place in a 350° oven for 15 mins.
- While the chicken is in the oven, start the cucumbers by slicing them into ⅛ in slices and transfer to a deep large bowl.
- In a small sauce pan, heat the water and sugar to a boiling and then turn off heat.
- Pour sugar water over the cucumbers and add the cider vinegar and let sit aside.
- Take the cream cheese and remaining herbs in a small bowl and blend until mixed.
- When the chicken is done it is time to assemble the sandwich.
- Slice the rolls in half and spray with cooking spray or brush with oil and brown slightly in sauté pan.
- Spread the cream cheese mixture onto the bottom of the bun.
- Place a layer of the cucumber slices on top of the cream cheese mixture.
- Dip the chicken breasts into the mixture of softened butter and hot sauce and place on top of the cucumbers and place top of bun on top of chicken.
- Cut sandwich in half and serve.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 518
- Sugar: 29.7 g
- Sodium: 621.6 mg
- Fat: 22.6 g
- Carbohydrates: 67.8 g
- Protein: 12.8 g
- Cholesterol: 57.4 mg
Steve Axe says
This sandwich sounds fabulous ! I going to give it a try this weekend!
Gretchen says
Yum, yum, yum! This will be made in my house soon.
Cortney says
This is for sure one that Joe Pickens would like so guess I'll have to give it whirl.
Gretchen says
I just made these and they were delicious. I love the cream cheese spread. I would never have thought of using that, but it really made the sandwich. I also never knew that you were supposed to dip the chicken in the flour and then the egg and back in the flour when breading. I always have just dipped in the egg and then the flour. Your way turned out much better. Thanks for that tip!
Jackie says
Thanks Gretchen!! We're so happy you enjoyed these as much as we do! We really appreciate your feedback!!