Spicy Buffalo Chicken Sandwiches Recipes

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

SPICY BUFFALO CHICKEN SANDWICH

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.

SPICY BUFFALO CHICKEN SANDWICH

Steps:

• Heat the butter a large skillet over medium heat. Add the shredded chicken. Sprinkle with garlic powder and season with salt and pepper, to taste.
• Stir in the cream cheese and cheddar cheese, until melted. Add the hot sauce, tasting and adjusting to your heat preference (3 tbsp is the perfect amount for my family).
• Arrange the sandwich. Scoop a generous amount of the buffalo chicken mixture on a bun. Pour blue cheese over all and top with chopped celery.
• Serve with a side of celery sticks and carrot sticks with blue cheese dressing.
• Enjoy!

SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat a 5- to 6-quart slow cooker.
• In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
• Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
• Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
• Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.

SPICY BUFFALO CHICKEN SANDWICHES

Steps:

• Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
• Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
• Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce.
• Layer chicken evenly with carrot mixture and crumbled blue cheese.
• Top with remaining roll halves. Serve with additional hot sauce, if desired.

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Put the chicken, salt, garlic powder, onion powder, and the hot sauce in the slow cooker and cook on high for 4 hours (or 8 hours on low).
• Remove the chicken from the slow cooker and shred it, using two forks. Return the shredded chicken to the crock, add 1/2 cup of ranch dressing and stir until the everything is well-mixed, let cook another hour or so.
• Serve with hoagie rolls, blue cheese crumbles, additional ranch dressing, and a sprinkle of green onions.

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.