Spicy hot buffalo chicken sandwiches topped with a cool and creamy bleu cheese sauce. This easy recipe makes a great weeknight dinner but also perfect for a game day sandwich!

close up of a spicy buffalo chicken sandwich

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You know I love buffalo flavored things. My slow cooker buffalo chicken dip is super popular. So is buffalo cauliflower. I also make a copycat Buffalo Wild Wings buffalo ranch chicken wrap, but sometimes you just want a sandwich.

I first shared this recipe in 2011 so it was due for some new photos. The old ones left much to be desired lol {scroll down to see the horror}

This buffalo chicken sandwich recipe is easy and the perfect blend of spicy and cool when topped with the creamy bleu cheese sauce.

Serve it with sweet potato fries or simply some carrot and celery sticks.


New to buffalo chicken? Let me introduce you. Buffalo chicken is coated or dipped in a sauce consisting of a cayenne pepper hot sauce and melted butter prior to serving.

Buffalo chicken is spicy, but you can control the heat but switching up the hot sauce you use. I opt for wing sauce because it is already thinned with butter and a bit milder.

buffalo chicken sandwich on a white plate


Below is a list of the major ingredients & some useful tidbits to help you plan out your cooking, but you can also skip it and scroll down for the full recipe.

CHICKEN – I use boneless skinless chicken breasts. I don’t like a thick chicken sandwich, so I butterfly the breasts to make them thinner. If you like them thick, skip that step.
SEASONINGS – I use salt & pepper, chili powder, paprika, onion powder, and garlic powder to season the breasts before cooking them. You can really use whatever is your favorite.
WING SAUCE – I like to use Frank’s Wing Sauce as the base for the sauce. You thin it further with a little butter. If you like spicier, you can start with regular hot sauce.
SOUR CREAM – The base for the bleu cheese sauce is sour cream. You can use low fat or even sub in Greek yogurt.
BLEU CHEESE – You’ll need a tub of bleu cheese crumbles. Don’t like bleu cheese? Feta would actually work really well here, too.
ROLLS – Pick your favorite roll to assemble these sandwiches. I like a kaiser or a brioche. Give them a toast first to step the sandwich up a level.

overhead shot of ingredients laid out to make chicken sandwiches


  • Santoku Knife – A good kitchen knife will make butterflying the breasts (& everything else in the kitchen) easier.
  • Tongs – I love cooking with heat safe tongs – it’s so easy to flip chicken.
  • Mixing Bowls – To mix up the sauce.
  • Meat Thermometer – It is important to cook chicken to 165 degrees. Double checking with a thermometer is the best best.


The good news is that these sandwiches and the sauce are super easy to make. You’ll be done in right under 30 minutes.

STEP ONE: Butterfly and season your chicken. Heat a large skillet over medium high heat and coat the pan with olive oil. Add in the seasoned chicken and cook for 5-7 minutes on each side, or until fully cooked through (165 degrees on the meat thermometer).

STEP TWO: In a large microwave safe bowl, melt the butter and add in the wing sauce. Stir to combine then add the cooked chicken to fully coat.

STEP THREE: Make the bleu cheese sauce by mixing the sour cream, crumbled bleu cheese, and scallions together.

STEP FOUR: Toast your buns then add a chicken breast to the bottom, slather the top bun with bleu cheese sauce, and add some crisp lettuce. Enjoy!

opened face buffalo chicken sandwich topped with bleu cheese crumbles


Store cooked chicken and bleu cheese sauce, separately, covered in the fridge for up to 4 days. Don’t store the sandwiches assembled, they will get soggy.



Buffalo Chicken Pinwheels
Buffalo Chicken Bread
Air Fryer Buffalo Chicken Wings
Buffalo Chicken Pizza
Baked Buffalo Chicken
Slow Cooker Buffalo Chicken Mac & Cheese

Click here for my entire collection of chicken recipes.

hand holding a buffalo chicken sandwich


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close up of a spicy buffalo chicken sandwich
5 from 1 vote

Buffalo Chicken Sandwiches

Servings: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Spicy hot buffalo chicken sandwiches topped with a cool and creamy bleu cheese sauce. This easy recipe makes a great weeknight dinner but also perfect for a game day sandwich!


For the Chicken

For the Buffalo Sauce

  • 2 Tablespoons unsalted butter
  • ½ cup Frank’s Wing Sauce

For the Blue Cheese Sauce

  • 2 cups sour cream
  • ½ lb crumbled blue cheese

For Assembling

  • 4 rolls I used wheat kaiser rolls
  • 4 pieces lettuce
  • 4 scallions chopped


To Make the Chicken

  • Butterfly the chicken breasts and season with salt, pepper, paprika, and chili powder.
  • Heat a large skillet over medium high heat and drizzle in some olive oil to coat the pan. Add the chicken and cook until fully cooked through. Approximately 5-7 minutes on each side.
  • In a large microwave safe bowl, melt the butter then add in the wing sauce & stir to combine. When the chicken breasts are done cooking, remove from the pan and add to the bowl to coat evenly with hot sauce mixture.

To Make the Bleu Cheese Sauce

  • Combine sour cream, blue cheese, and scallions in a small bowl. and slather on bun tops. Top sandwiches and serve, using remaining sauce for dipping your veggies.

To Assemble

  • Place chicken breasts on bottom bun, top with crisp lettuce, and slater the bleu cheese sauce on the top bun.
  • Enjoy!


Use your favorite rolls – brioche would be really good. 
Don’t like scallions? Skip them. 
This recipe makes 4 sandwiches – you can easily scale up or down.
Unassembled cooked chicken will keep up to 3 days covered in the fridge.


Serving: 1g | Calories: 827kcal | Carbohydrates: 56g | Protein: 37g | Fat: 53g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 2227mg | Potassium: 1346mg | Fiber: 8g | Sugar: 19g | Vitamin A: 4561IU | Vitamin C: 19mg | Calcium: 548mg | Iron: 14mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published February 23, 2011

5 from 1 vote (1 rating without comment)

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