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Buffalo Chicken Sandwich

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I love the idea of Buffalo wings more than I love to eat them. Often I find them too hot, too messy and too little meat for the work. What if you could have all the same delicious flavors of Buffalo wings in a yummy, succulent Buffalo Chicken Sandwich served on a buttery, toasty bun?

Buffalo Chicken Sandwich


  • 2 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup seasoned breadcrumbs (whichever seasoning you prefer)
  • 4 boneless, skinless chicken thighs (about 1½ pounds)
  • 2 teaspoons freshly ground pepper
  • 2-3 tablespoons olive oil
  • 3 tablespoons Sriracha, warmed
  • 1 (approx 12 oz) package Cole Slaw Mix (shredded cabbage, red cabbage, carrots)
  • ¼ cup crumbled or shaved blue cheese
  • 4 tablespoons sour cream
  • 4 whole-wheat hamburger buns, lightly buttered and toasted
  • Carrot and celery sticks for garnish


  1. Heat oil in a large nonstick skillet over medium heat.
  2. Place flour, beaten eggs and breadcrumbs in three separate shallow bowls.
  3. Sprinkle ¼ teaspoon black pepper on each piece of chicken.
  4. Dredge chicken in flour, shaking off excess.
  5. Next, dip floured chicken into eggs to coat.
  6. Dredge egg-coated chicken in breadcrumbs, patting to coat well.
  7. Place chicken pieces in hot skillet and cook about 4-5 minutes on each side until golden brown.
  8. Cook until thermometer reads 165 degrees at the thickest part of the chicken.
  9. Warm the Sriracha for a few seconds in the microwave.
  10. Transfer chicken to a bowl and gently toss with Sriracha (or baste chicken with Sriracha).
  11. Set aside.
  12. In a bowl, combine blue cheese and sour cream.
  13. Add package of coleslaw mix.
  14. Stir to combine.
  15. Butter and toast bun.
  16. Serve with coleslaw on bottom bun, add chicken piece, top with more coleslaw and finish with top bun.
  17. Serve with carrot and celery sticks.

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