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Weeknight Buffalo Chicken Sandwiches with Dill Pickle Slaw

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 people
Course: Main Course
Cuisine: American

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
    Cup of Yum
  1. Preheat the broiler on your oven to high and make sure there is an oven rack right below it.
  2. Season the chicken thighs all over with salt and pepper and place them on a baking sheet.
  3. Place the sheet directly under the broiler. Broil for 6 minutes. Flip the chicken and broil for 6 minutes more.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Take the chicken and pile it on a brioche bun. Top with the pickle slaw. Serve!
pickle slaw
  1. Combine the cabbage, shallots and chopped pickles in a large bowl.
  2. 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.
  3. Let sit for 15 minutes before tossing again and serving.