Weeknight Buffalo Chicken Sandwiches with Dill Pickle Slaw
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 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
Description
The chicken thighs are seasoned and broiled under high heat, then brushed repeatedly with wing sauce to build layers of flavor and a slightly charred glaze. Once cooked and shredded, the chicken is mixed with smoked paprika, garlic powder, ranch seasoning, and additional wing sauce for a well-seasoned filling with balanced heat and spice. The slaw combines thinly sliced green cabbage and red onion with chopped dill pickles, dressed in a mixture of rice wine vinegar, honey, mayonnaise, pickle juice, sweet relish, and olive oil, creating a creamy, tangy topping.
Assembled on soft brioche buns, these sandwiches offer a satisfying mix of textures and bold flavors that work well for casual dinners. The slaw adds a cooling crunch complementing the spicy buffalo chicken.
Ingredients
buffalo chicken
- 1 ½ pounds chicken thighs boneless, skinless
- salt kosher salt
- black pepper kosher salt
- ½ cup wing sauce plus more for topping, your favorite
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ranch seasoning
- 2 tablespoons chive fresh
- brioche bun for serving
pickle slaw
- 1 green cabbage very thinly sliced, small head
- 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
- salt kosher salt
- black pepper kosher salt
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.
User Reviews
Overall Rating
5
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