I’ve made buffalo chicken sandwiches tons of times, but this was the first time I shredded the chicken, just to change it up a bit. Plus, then the whole chicken breast isn’t sliding farther and farther off the bun because of the sauce, and soon you’re left with a spicy chicken breast with no bread or toppings. You know what I’m talking about.
This version was really good, maybe a little dry though. That quite possibly could have been due to my lack of sufficient Frank’s Red Hot on hand 😦 However, many people enjoy blue cheese or ranch dressing with their buffalo sammies, so that would be a wonderful addition, especially for those of you who are sensitive to heat.
The chicken breast could certainly be made on the grill, skillet, or the oven as I did. Also, if you really want to keep the chicken breast whole, go for it. Shredding takes a little extra time, but it’s NBD 😉
Buffalo Chicken Sandwich
Source: Pigzilla Original
2 boneless, skinless chicken breasts
1 tsp paprika
1 tsp chili powder
salt and pepper
1/4 onion, chopped fine
3 celery stalks, chopped 1/8-inch pieces
1/2 cup cayanne pepper sauce (I like Frank’s Red Hot)
20 spinach leaves
4 hoagies or rolls
1 avocado, sliced
1. Preheat oven to 375 degrees. Sprinkle paprika, chili powder, salt, and pepper over both sides of chicken breasts. Place on foil lined baking sheet sprayed with non-stick cooking spray. Bake chicken until cooked through and starting to brown, about 30-35 minutes. Let chicken rest until cool enough to handle, about 10 minutes. Turn oven heat to broil.
2. In a medium bowl, add chopped onion and celery. Shred chicken with two forks and add to onion and celery mixture. Toss to incorporate chicken. Coat mixture with desired amount of cayenne pepper sauce.
3. Place sliced hoagies/rolls sprayed with non-stick cooking spray under broiler until they begin to brown. Place spinach leaves on hoagies/rolls, spoon on chicken mixture and top with sliced avocado. Add cheese or dressing as desired.