Description
These Spicy Buffalo Chicken Sandwiches are packed with bold flavors from a homemade spice rub and tangy buffalo hot sauce, balanced perfectly with creamy bleu cheese and crisp coleslaw. Juicy chicken breasts are coated in a flavorful rub, lightly floured, and pan-seared to juicy perfection before being piled high on toasted burger buns with bleu cheese dip, crumbles, and a refreshing cabbage slaw. Perfect for a hearty lunch or game day treat.
Ingredients
Scale
Spice Rub
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon red chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
Chicken and Coating
- 4 boneless, skinless chicken breast filets
- 1/4 cup flour
- 3 teaspoons olive oil
Sandwich Components
- 4 burger buns, split lengthwise
- 3 cups coleslaw cabbage mix
- 2 cups Bleu cheese dip or thick dressing (such as Lighthouse Chunky Bleu Cheese Dip)
- 2 cups bleu cheese crumbles
- 1 tablespoon hot sauce (such as Frank’s RedHot Wings Buffalo Hot Sauce), plus extra for drizzling
Instructions
- Make the rub: In a small bowl, combine the sweet paprika, cumin, onion powder, garlic powder, red chili powder, cayenne pepper, coarse salt, and black pepper until evenly mixed.
- Prepare to cook chicken: Heat 3 teaspoons of olive oil over medium-high heat in a large skillet until shimmering but not smoking.
- Season and coat chicken: Pat dry the chicken breasts with paper towels to remove moisture. Rub the spice mix liberally over both sides of each chicken breast. Pour the flour onto a plate and dredge the rubbed chicken breasts through the flour, coating both sides evenly and tapping off excess flour.
- Cook chicken: Add the floured chicken breasts to the hot skillet. Cook for 5 minutes on one side without moving to get a good sear. Flip the chicken and cook another 5 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from heat and set aside.
- Prepare buns and slaw: While the chicken is cooking, toast the burger buns on a dry skillet or under a broiler until slightly golden and crisp. In a bowl, mix the coleslaw cabbage mix with 1 cup of the bleu cheese dip to create a creamy slaw. Set aside.
- Make bleu cheese hot sauce mix: In a small bowl, combine the remaining 1 cup of bleu cheese dip with 1 tablespoon of hot sauce, stirring until fully blended.
- Assemble sandwiches: Spread the bleu cheese hot sauce mix generously on the cut sides of all bun halves. Place one cooked chicken breast on each bottom bun. Top each with about 1 1/2 cups bleu cheese crumbles and an equal portion of the coleslaw mixture. Sprinkle the rest of the bleu cheese crumbles on top and drizzle with additional hot sauce to taste. Cover with the top buns and serve immediately.
Notes
- If you prefer less heat, reduce or omit the cayenne pepper and hot sauce.
- Ensure chicken breasts are of even thickness for uniform cooking; you may pound them slightly if needed.
- Use gluten-free flour if you need this sandwich to be gluten free.
- Buns can be toasted in a toaster oven or on a grill for extra flavor.
- Store leftover components separately for up to 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Buffalo chicken sandwich, spicy chicken sandwich, bleu cheese sandwich, spicy sandwich, quick chicken sandwich, game day sandwich
