Weeknight Buffalo Chicken Sandwiches with Dill Pickle Slaw
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Weeknight Buffalo Chicken Sandwiches with Dill Pickle Slaw
Report
These easy weeknight buffalo chicken sandwiches are dinner gold. Saucy chicken served on a soft and buttery brioche bun, piled high with crisp and refreshing pickle slaw. DELISH.
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Ingredients
buffalo chicken
- 1 ½ pounds boneless, skinless chicken thighs
- kosher salt and pepper
- ½ cup your favorite wing sauce sauce, plus more for topping
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ranch seasoning
- 2 tablespoons fresh chives
- brioche buns, for serving
pickle slaw
- 1 small head green cabbage, very thinly sliced
- 1/2 red onion, very thinly sliced
- 1 cup dill pickles, coarsely chopped
- ¼ cup rice wine vinegar
- ¼ cup honey
- 2 tablespoons mayonnaise
- 2 tablespoons dill pickle juice, from the jar
- 3 tablespoons sweet relish
- ¼ cup olive oil
- kosher salt and pepper
Instructions
buffalo chicken
- Preheat the broiler on your oven to high and make sure there is an oven rack right below it.
- Season the chicken thighs all over with salt and pepper and place them on a baking sheet.
- Place the sheet directly under the broiler. Broil for 6 minutes. Flip the chicken and broil for 6 minutes more.
- After 6 minutes, brush a layer of win sauce onto the chicken. Broil for 1 minute. Flip and brush the other side, then broil for 1 minute more. You can repeat this one or two more times until the chicken is cooked through. The temperature should register 165 degrees F internally.
- Place the chicken in the bowl of your electric mixer. You can also just shred this by hand or with forks, etc - but wait until it cools somewhat. It doesn’t need to cool before going into the mixer.
- Turn the mixer on medium-low speed. As the chicken is shredding, add in the paprika, garlic powder and ranch seasoning. Continue to mix until the spices are evenly distributed.
- Add in ⅓ cup wing sauce and continue to mix. You can add more sauce than this if you’d like at this point! Stir in the chives.
- Take the chicken and pile it on a brioche bun. Top with the pickle slaw. Serve!
pickle slaw
- Combine the cabbage, shallots and chopped pickles in a large bowl.
- In a smaller bowl, whisk together the vinegar, honey, mayo, pickle juice, relish and olive oil with a big pinch of salt and pepper. Pour it over the cabbage mixture and toss well until everything is coated and combined.
- Let sit for 15 minutes before tossing again and serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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