This recipe is, to me, the sandwich manifestation of two of the most bold and iconic Sunday football tailgating flavors. Though I’m not generally a blue cheese or a buffalo sauce lover, something about the marriage of the two things creates magic.
My buffalo chicken and blue cheese coleslaw sandwiches were adapted from a number of similar recipes, tried and tested for the best methods, and taste-approved by my boyfriend (who is a self-professed buffalo sauce connoisseur.) Relatively easy to whip up, these slammin’ sammies will satisfy the palettes of wing lovers and blue cheese lovers alike!
This recipe can be made gluten-free or low carb by omitting the bread altogether and serving the chicken cutlets with coleslaw as a side. I also love this recipe served on tortillas instead of bread buns or rolls for the most Americana take on tacos out there.
Before you get started
- Gather your equipment and ingredients so that you have them ready to go when it’s time to start cooking! For this recipe, you will need a large frying pan or skillet, 2 wide, shallow dishes for dredging, 1 medium mixing bowl, a colander or metal-mesh strainer, and a whisk.
Suggested Equipment & Appliances
- 1 large skillet or frying pan
- 2 Wide and Shallow dishes (for dredging)
- 1 medium mixing bowl
- Colander or metal-mesh strainer
- A Whisk
Recipe Yield and Cook Time
- Recipe Yield: 4 Servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 4 hamburger buns or soft club rolls
- Jalapeno slices, fresh or pickled (optional)
- ½ cup chopped fresh cilantro (optional)
- Canola, peanut, or vegetable oil, for frying
For the Buffalo Chicken:
- 4 (6 ounce) boneless, skinless chicken breast cutlets
- 1 large egg
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly-ground black pepper
- 1 tablespoon smoked paprika
- ¼ teaspoon red pepper flakes
- 2 tablespoons standard hot sauce
- 1 ¼ cups buttermilk
- ½ cup store-bought buffalo sauce
For the Blue Cheese Coleslaw:
- 1 (10 ounce) package of shredded coleslaw mix
- ¼ cup crumbled blue cheese
- ¼ cup mayonnaise
- 1 lemon, juiced (about 3 tablespoons)
- 1 tablespoon minced garlic (2-3 cloves)
- 1 ½ tablespoons worcestershire sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Blue Cheese Coleslaw:
- In a medium mixing bowl, whisk together the crumbled blue cheese, mayonnaise, lemon juice, minced garlic, and worcestershire sauce until evenly combined.
- Toss the shredded coleslaw mix in the liquid mixture until evenly coated, then salt and pepper to taste.
- Drain the excess liquid from the coleslaw by straining it in a colander. Put the drained coleslaw back into the mixing bowl. Cover the bowl and set aside in the fridge to cool for now.
For the Buffalo Chicken:
- Get your large frying pan or skillet going on medium-high heat and fill it up about halfway with your oil of choice.
- Season your chicken cutlets with salt and pepper, to taste. In a shallow dish, combine the flour, smoked paprika, red pepper flakes, baking powder, and kosher salt.
- In a separate shallow dish, crack and beat one large egg. Whisk this together with the buttermilk and hot sauce until evenly combined.
- Now that the pan and oil should be hot, dredge each piece of chicken one-by-one. First dredge the chicken in the egg/buttermilk mixture, then in the flour/seasoning mixture, then gently place each coated cutlet into the hot flying pan or skillet.
- Let the chicken cutlets fry for 4-5 minutes on each side, or until golden brown throughout. Remove the chicken once fully cooked and set aside on a large plate lined with paper towels.
Assembling the Sandwiches:
- While the chicken cutlets are cooking, split and lightly toast your buns or rolls in the toaster or oven! You can get an extra bit of crisp on the inside of the bread by giving it a light mist of non-stick cooking spray before toasting.
- Once your chicken is cooked, the coleslaw is prepared, and the buns or rolls are toasted, you can start assembling these epic sandwiches. Start by laying 1 chicken cutlet onto each of the split and toasted buns/rolls.
- Dollop and spread a big spoonful of bottled buffalo sauce onto the tops of each chicken cutlet.
- Garnish the chicken cutlets with generous portions of the blue cheese coleslaw, and add a few fresh or pickled sliced jalapenos or chopped cilantro on top if you wish!
- Top the sandwich with the other side of the rolls or buns, and enjoy your zesty, delicious meal!
Tips and Tricks
- The buffalo chicken for this recipe can also be made using a deep fryer instead of a frying pan or skillet on the stove. Also, you can opt to grill the chicken instead of breading and frying it. If you choose to do this, skip the dredging of the chicken and coat the chicken cutlets in the seasonings and hot sauce prior to grilling.
- This same recipe can be made as sliders! Simply use smaller rolls or buns and cut the chicken cutlets into smaller pieces before dredging and cooking.
- Consider shredding your cooked chicken before serving into the rolls or buns! This will add a nice texture to your sandwiches.
- If you would prefer your sandwiches with less spice/heat, use half the amount of hot sauce and red pepper flakes or omit them from the recipe altogether. For spice lovers, you can double or even triple the amount of hot sauce and red pepper flakes called for in the recipe!
- If you’re a huge cheese fan like me, consider melting a slice of your favorite cheese onto the toasting buns or rolls before assembling the sandwiches. Swiss, provolone, and mozzarella taste great with this recipe! Blue cheese lovers can opt to sprinkle some crumbles on top of the prepared sandwiches before adding the top bun.
- For a shortcut to make the blue cheese coleslaw, combine the 1 (10-ounce) package of shredded coleslaw with ⅓ cup of bottled blue cheese dressing.
- This same recipe can be made into buffalo chicken and blue cheese coleslaw tacos by using tortillas instead of bread rolls or buns. I promise, you won’t regret trying it…