This is my easy Shredded Buffalo Chicken Sandwich and it’s perfect for when you want something simple and quick to make, that doesn’t compromise on flavor! The shredded buffalo chicken is topped with a cucumber and celery slaw and a blue cheese saucein-between a toasted brioche bun. I really hope you love it!
I love to eat this shredded chicken sandwich in summer, but honestly, you could eat it all year round! It’s spicy from the hot sauce, sweet from the honey, and fresh from the cucumber and celery slaw.
If you’re looking for more sandwich recipes this season, check out my crunchy chicken romesco sandwich, lazy hot honey chicken sandwich, or my favourite chopped salad sandwich!
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Why You’ll Love This Recipe
Easy: you’ve got very minimal cooking required for this recipe. Just poach your chicken breasts and then fry off the shredded chicken with a few sauces and voila, you’ve got yourself the cooked element for our shredded buffalo chicken sandwiches.
Great on a hot day: don’t get me wrong, I love a bbq on a hot day, but if you’re looking for a bbq alternative dish without compromising on summer vibes, then this recipe is for you!
Crowd-pleaser: everyone I’ve made this dish for has loved it. You’ve got the heat coming from the hot sauce, the freshness from the cucumber celery slaw, and the creaminess from the blue cheese sauce. It’s a decadent burger that I can 99% guarantee your guests will love!
Ingredients and Substitutions
For the chicken
Chicken: I’m using chicken breast for this recipe, but feel free to use chicken thighs if you like. We’re poaching them and then shredding them, so I prefer to go for boneless. If you’re looking for a vegan alternative, I’d recommend poaching and shredding portobello or oyster mushrooms.
Hot sauce: your favourite hot sauce is the best option. I love the Sauce Shop hot sauce.
Garlic powder: we’re using garlic powder but you can use fresh garlic if you like. Just make sure to mince or finely chop and add it in. It may be stronger in flavour, so just use one clove to get you started.
Honey: I love the earthy sweetness honey gives our chicken. Feel free to use agave, brown sugar, or white sugar if you’d like.
Paprika: this adds an extra spice element and a pop of colour. You can omit this, or sub it out for cayenne.
Chicken stock cube: for additional flavour, we’re adding in half a chicken stock with some water to create a sauce that gets soaked up by the chicken while frying.
For the cucumber celery slaw
Cucumber: we’re peeling the cucumber to create thin strips. If you don’t like cucumber, feel free to sub this out for white cabbage.
Celery: for crunch and freshness. I sliced mine really finely!
Yogurt: I’m just using regular yogurt, but you could use greek yogurt or sour cream.
Mayonnaise: the mayonnaise adds a sweetness and extra creaminess to our slaw. Feel free to use vegan mayo.
Lemon juice: fresh lemon juice is my personal go-to, but if you’ve only got store-bought lemon juice, you can use that. Start by adding in a bit less though, because it can be stronger in flavour than fresh lemon juice.
For the blue cheese sauce
Yogurt: once again, I’m using regular yogurt, but greek yogurt or sour cream are good options too.
Mayonnaise: once again, this adds sweetness and extra creaminess.
Blue cheese: I love danish blue, but feel free to use whatever blue cheese you love!
Lime juice: this adds a lovely tang and acidity to balance out the flavours in our sauce.
To assemble the burger, you’ll need…
Brioche buns: I love using a sesame brioche bun, but feel free to use whatever bread or bun you love.
Jalapeños: this is to add a spicy freshness to our shredded buffalo chicken sandwiches, but you can omit these if the sandwich is spicy enough for you already!
See the recipe card below for full list of ingredients.
Step by Step Instructions with Photos
Step 1: Place your chicken breast fillets in a saucepan of water on medium-high heat. Once boiling, reduce the heat to medium-low and put on a timer for 10 minutes. Once the chicken breasts are cooked, remove from the pan and shred in a bowl using two forks.
Step 2: Transfer your shredded chicken into a hot oiled frying pan. Add in the hot sauce, garlic powder, honey, paprika, chicken stock cube, and water. Stir and fry to combine until the sauce has thickened. Then turn off the heat. Taste and season accordingly.
Step 3: Meanwhile, make your blue cheese sauce. In a small bowl, combine the yogurt, mayonnaise, lime juice, and chives. Taste and season with salt and pepper.
Step 4: You also want to make your cucumber celery slaw. In a medium-sized bowl, combine the peeled cucumber, finely sliced celery, yogurt, mayonnaise, lemon juice, black pepper, and salt. Stir to combine thoroughly, then taste and season accordingly.
Step 5: Time to assemble your shredded buffalo chicken sandwiches! Toast your brioche buns if you like! Then top the base of the bun with the blue cheese sauce, shredded chicken, cucumber celery slaw, pickled jalapeños (optional) and then place the top of the bun on top of the burger to complete the sandwich. Feel free to serve up with an additional dipping sauce by combining the buffalo sauce, hot sauce, and honey in a bowl. Enjoy!!
What To Do with Leftovers
Storage: once the chicken has cooled, feel free to place it in airtight containers and into the fridge for up to 3 days. Same goes for the cucumber slaw and the blue cheese sauce, place them in separate containers.
Freezing: you can freeze the shredded buffalo chicken and the brioche buns but the other elements of the dish I’d highly recommend buying and preparing fresh. Place in airtight containers (don’t forget to label with the date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: add a splash of water in the chicken Tupperware and leave the lid ajar while you reheating in the microwave until piping hot. Toast the brioche buns, and then assemble as suggested in the method.
FAQs
For sure, I love using oyster mushrooms or portobello mushrooms and then shredding them to give the same effect.
Absolutely! We’re using brioche buns for this recipe, but you could use focaccia, sourdough, or regular bread rolls.
Mayonnaise, aioli, blue cheese sauce, hot honey!
More Recipes You Might Love
If you tried this Easy Shredded Buffalo Chicken Sandwich recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Shredded Buffalo Chicken Sandwich
This is my easy Shredded Buffalo Chicken Sandwich and it’s perfect for when you want something simple and quick to make, that doesn’t compromise on flavor!
Ingredients
For the cucumber celery slaw
For the blue cheese sauce
Instructions
-
Place your chicken breast fillets in a saucepan of water on medium-high heat. Once boiling, reduce the heat to medium-low and put on a timer for 10 minutes. Once the chicken breasts are cooked, remove from the pan and shred in a bowl using two forks.
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Transfer your shredded chicken into a hot oiled frying pan. Add in the hot sauce, garlic powder, honey, paprika, chicken stock cube, and water. Stir and fry to combine until the sauce has thickened. Then turn off the heat. Taste and season accordingly.
-
Meanwhile, make your blue cheese sauce. In a small bowl, combine the yogurt, mayonnaise, lime juice, blue cheese, and chives. Taste and season with salt and pepper.
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You also want to make your cucumber celery slaw. In a medium-sized bowl, combine the peeled cucumber, finely sliced celery, yogurt, mayonnaise, lemon juice, black pepper, and salt. Stir to combine thoroughly, then taste and season accordingly.
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Time to assemble your shredded buffalo chicken sandwiches! Toast your brioche buns if you like! Then top the base of the bun with the blue cheese sauce, shredded chicken, cucumber celery slaw, pickled jalapeños (optional) and then place the top of the bun on top of the burger to complete the sandwich. Feel free to serve up with an additional dipping sauce by combining the buffalo sauce, hot sauce, and honey in a bowl. Enjoy!!
Notes
Storage: once the chicken has cooled, feel free to place it in airtight containers and into the fridge for up to 3 days. Same goes for the cucumber slaw and the blue cheese sauce, place them in separate containers.
Freezing: you can freeze the shredded buffalo chicken and the brioche buns but the other elements of the dish I’d highly recommend buying and preparing fresh. Place in airtight containers (don’t forget to label with the date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: add a splash of water in the chicken Tupperware and leave the lid ajar while you reheating in the microwave until piping hot. Toast the brioche buns, and then assemble as suggested in the method!
Nutrition
Calories: 928kcalCarbohydrates: 60gProtein: 64gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 316mgSodium: 2902mgPotassium: 1180mgFiber: 2gSugar: 17gVitamin A: 1797IUVitamin C: 38mgCalcium: 235mgIron: 3mg
