Buffalo Chicken Sandwiches

Name: Buffalo Chicken Sandwiches
Prep time: 20 min
Total time: 35 min
Ingredients: 1.5 cups panko; 2 tablespoons unsalted butter, melted; Kosher salt and freshly ground pepper; 0.25 cup mayonnaise, plus more for serving; 1 tablespoon Frank's RedHot sauce, plus more for serving; 4 chicken cutlets (each 4 ounces), patted dry; 3 tablespoons unbleached all-purpose flour; 4 potato rolls, split and lightly toasted; 0.333 cup crumbled blue cheese; Thinly sliced celery stalks, crisp iceberg-lettuce leaves, and potato chips, for serving

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By

Martha Stewart Test Kitchen

Updated on May 31, 2017

Prep Time:

20 mins

Total Time:

35 mins

Panko is the key to these delicious baked chicken sandwiches. Try ranch dressing in place of the blue cheese and mayonnaise if you like.

Ingredients

1 ½ cups panko
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
¼ cup mayonnaise, plus more for serving
1 tablespoon Frank's RedHot sauce, plus more for serving
4 chicken cutlets (each 4 ounces), patted dry
3 tablespoons unbleached all-purpose flour
4 potato rolls, split and lightly toasted
⅓ cup crumbled blue cheese
Thinly sliced celery stalks, crisp iceberg-lettuce leaves, and potato chips, for serving

Directions

Preheat oven to 425 degrees. Toss panko with butter and 1/2 teaspoon salt on a rimmed baking sheet. Toast in oven, stirring twice, until golden brown, about 6 minutes; let cool 10 minutes. In a shallow dish, whisk together mayonnaise and hot sauce. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Dip in mayonnaise mixture; coat with panko, patting to adhere. Transfer to another rimmed baking sheet.
Roast chicken, flipping once, until cooked through, about 12 minutes. Let cool slightly. Slice cutlets in half crosswise and place, stacked, on bottom buns. Add cheese, celery, lettuce, mayonnaise, and hot sauce; sandwich with top buns. Serve, with chips.

Armando Rafael

Originally appeared: Martha Stewart Living, May 2017