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American

Buffalo Chicken Sandwiches

Breaded chicken cutlets bake until crisp, then get tossed in a butter and hot-sauce coating and set on toasted rolls. The sandwich tastes tangy and spicy, cooled by ranch and crisp celery.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
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Buffalo chicken sandwich on a toasted roll with celery and a drizzle of ranch

Why you’ll love it

  • Baking the breading keeps the crust without a pot of oil.
  • Butter rounds the hot sauce so it clings instead of tasting thin.
  • Tossing the chicken after baking keeps the sauce from making the crumbs soggy in the oven.
  • Celery is the crunch that belongs with this sauce.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 425°F. Line a sheet pan with foil and set a rack on it if you have one. Pound the chicken to even thickness.

  2. 2

    Season the chicken with the salt, pepper, and garlic powder. Dip it in the flour, then the egg beaten with the water, then the panko.

  3. 3

    Place the chicken on the pan and bake until the crust is golden and the center reaches 165°F, about 18 to 22 minutes.

  4. 4

    Melt the butter in a small saucepan over low heat. Whisk in the hot sauce and keep it warm, not boiling.

  5. 5

    Toss the baked chicken in the butter sauce until coated.

  6. 6

    Toast the rolls. Add the chicken, celery, and ranch dressing.

Pro tips

  • Press the panko on firmly so it does not fall off in the sauce.
  • Use a rack if you have one so the underside crisps.
  • Warm the rolls so they do not taste doughy against the hot chicken.

Easy substitutions

ranch dressing
blue cheese dressing
panko breadcrumbs
plain breadcrumbs
sandwich rolls
soft hamburger buns

Storage and reheating

Storage

Refrigerate the sauced chicken separately from the rolls for up to 3 days.

Reheating

Reheat the chicken at 375°F for about 10 minutes, until hot, and toast fresh rolls.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
526
Protein
40 g
Carbs
42 g
Fat
22 g
Fiber
2 g

Moderate · Oven, Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients