I need to be honest up front: calling these Buffalo Chicken Sandwiches makes me feel a little silly. Everything that defines Buffalo-style chicken is here — fried chicken tossed in buttery hot sauce, crumbled bleu cheese, and crisp coleslaw — but I live very close to the City of Buffalo, and people around here don’t call this “Buffalo Chicken.”

Still, most of the country would recognize this as a Buffalo Chicken Sandwich, so I’m setting aside my regional qualms. This is a sandwich worth craving: a toasted crusty roll layered with crunchy coleslaw, a piece of boneless fried chicken coated in classic Buffalo sauce — a mix of butter and Frank’s-style hot sauce — topped with bleu cheese crumbles and served with celery on the side. Around here, celery sticks are expected with wings (which Western New Yorkers call Buffalo wings), and leaving them out would raise eyebrows.

Some regional customs are worth keeping. Wings are typically served with bleu cheese or ranch dressing; purists usually choose bleu cheese. To avoid having sauce drip down my arm, I sprinkle bleu cheese crumbles over the hot, sauce-coated chicken. The heat softens and mellows the cheese while preserving its distinctive tang. Placing the coleslaw beneath the chicken adds creaminess and a fresh crunch that balances the rich, spicy coating.

Cook’s Notes

• Freshly fried, extra-crispy chicken will give you the best texture. That said, these sandwiches are still excellent with reheated leftover fried chicken. To reheat, wrap lightly in foil and warm in a 350°F oven until heated through.
• While a homemade garlic Buffalo sauce delivers the most flavor, a good store-bought Buffalo or wing sauce also works well.
• You don’t need to squeeze every drop out of the coleslaw, but lift it from the bowl with a slotted spoon or fork so excess dressing drains away. This prevents the toasted roll from becoming soggy.
• Any bleu cheese you enjoy will work: pre-crumbled from a container, crumbled from a wedge, or Gorgonzola. I prefer crumbling my own from a wedge for texture and flavor, but all are tasty options.
• These sandwiches are fine at room temperature, but they shine when served warm to hot.

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Buffalo Chicken Sandwiches

Rebecca Lindamood

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Ingredients

  

Per Sandwich:

• 1 crusty roll halved
• 3 tablespoons Homemade Garlic Buffalo Sauce or store bought Buffalo Sauce
• 1/4 cup coleslaw gently drained of excess dressing
• 1 piece boneless fried chicken purchased or homemade, fresh from the fryer or reheated
• 1 tablespoon bleu cheese crumbles

Instructions

 

• Spread 1 tablespoon of sauce on the cut sides of the crusty roll. Toast the roll in a frying pan over medium heat until golden. Transfer to a serving plate.
• Place the coleslaw on the bottom half of the roll. Toss the hot chicken in the Garlic Buffalo Sauce until well coated, then lay it on top of the coleslaw. Drizzle any remaining sauce over the chicken, scatter bleu cheese crumbles on top, and add the top bun. Use a toothpick to hold the sandwich together if desired.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use and your preferred nutrition calculator.

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