Sticky Buffalo Chicken Sandwich

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 927kcal

Ingredients

Chicken Sandwich

  • 8 oz Chicken breast boneless skinless
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Buttermilk
  • 1/2 cup Seasoned bread crumbs
  • 1/2 cup Cucumbers sliced thin
  • 2 TBSP Greek yogurt
  • 1/4 tsp Garlic powder
  • 2 TBSP Blue cheese dressing (optional for serving)
  • 1/4 cup Unsalted butter
  • 1/3 cup Buffalo wing sauce (e.g. Frank's RedHot)
  • 1 tsp Honey
  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into 3-inch sticks
  • 1/4 cup Ranch dressing

Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar (adjust to taste)
  • Ice cubes
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Preheat the air fryer to 400℉ (176℃).
  • Prepare the Chicken: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally. Flatten gently using a meat mallet or rolling pin to ensure even thickness for quicker cooking.
  • Cook the chicken until golden brown and crispy (internal temperature should reach 160°F / 71℃).
  • In a bowl, combine the cucumbers, yogurt, garlic powder, and blue cheese dressing. Mix until combined.
  • Make the Buffalo Sauce: In a skillet, melt the butter over medium heat. Stir in the buffalo hot sauce and honey. Let the mixture simmer for 1–2 minutes until slightly thickened. Then set aside.
  • Coat the Chicken in the buffalo honey sauce.
  • Toast the Rolls: Toast the rolls in a toaster oven until lightly golden.
  • Assemble the Sandwiches: Place a piece of buffalo-coated chicken on the bottom half of each bun. Top with cucumber dressing and dill. Add the top to complete the sandwich. Cut in half.
  • Prepare the Lemonade: In a large pitcher, mix the fresh lemon juice, water, and sugar until the sugar is dissolved. Serve over ice.
  • Serve the sandwiches with carrot sticks and ranch dressing on the side. Pour the lemonade into glasses and serve immediately.

Nutrition

Calories: 927kcal | Carbohydrates: 89g | Protein: 40g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 3173mg | Potassium: 1003mg | Fiber: 5g | Sugar: 33g | Vitamin A: 11637IU | Vitamin C: 54mg | Calcium: 223mg | Iron: 13mg

Sticky Buffalo Chicken Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 927 kcal

Ingredients
 
 

Chicken Sandwich

  • 8 oz Chicken breast boneless skinless
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Buttermilk
  • 1/2 cup Seasoned bread crumbs
  • 1/2 cup Cucumbers sliced thin
  • 2 TBSP Greek yogurt
  • 1/4 tsp Garlic powder
  • 2 TBSP Blue cheese dressing (optional for serving)
  • 1/4 cup Unsalted butter
  • 1/3 cup Buffalo wing sauce (e.g. Frank's RedHot)
  • 1 tsp Honey
  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into 3-inch sticks
  • 1/4 cup Ranch dressing

Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar (adjust to taste)
  • Ice cubes

Instructions
 

  • Prepare the ingredients as instructed above.
  • Preheat the air fryer to 400℉ (176℃).
  • Prepare the Chicken: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally. Flatten gently using a meat mallet or rolling pin to ensure even thickness for quicker cooking.
  • Cook the chicken until golden brown and crispy (internal temperature should reach 160°F / 71℃).
  • In a bowl, combine the cucumbers, yogurt, garlic powder, and blue cheese dressing. Mix until combined.
  • Make the Buffalo Sauce: In a skillet, melt the butter over medium heat. Stir in the buffalo hot sauce and honey. Let the mixture simmer for 1–2 minutes until slightly thickened. Then set aside.
  • Coat the Chicken in the buffalo honey sauce.
  • Toast the Rolls: Toast the rolls in a toaster oven until lightly golden.
  • Assemble the Sandwiches: Place a piece of buffalo-coated chicken on the bottom half of each bun. Top with cucumber dressing and dill. Add the top to complete the sandwich. Cut in half.
  • Prepare the Lemonade: In a large pitcher, mix the fresh lemon juice, water, and sugar until the sugar is dissolved. Serve over ice.
  • Serve the sandwiches with carrot sticks and ranch dressing on the side. Pour the lemonade into glasses and serve immediately.

Nutrition

Calories: 927kcalCarbohydrates: 89gProtein: 40gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 149mgSodium: 3173mgPotassium: 1003mgFiber: 5gSugar: 33gVitamin A: 11637IUVitamin C: 54mgCalcium: 223mgIron: 13mg
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