Buffalo Chicken Sandwich with Blue Cheese Slaw

Name: Buffalo Chicken Sandwich with Blue Cheese Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup crumbled blue cheese; 1 tablespoon minced garlic; 2 tablespoons Worcestershire sauce; 1 lemon, juiced; 1 (10-ounce) package cole slaw mix; Kosher salt; Freshly cracked black pepper; Canola oil, to fry; 1/2 cup buffalo hot sauce, store-bought; 4 (6-ounce) boneless, skinless chicken cutlets; 2 tablespoons smoked paprika, plus more for seasoning; 1 tablespoon kosher salt, plus more for seasoning; 1 tablespoon cracked black pepper, plus more for seasoning; 1 cup self-rising flour; 1 egg; 1 1/4 cups buttermilk; 2 tablespoons hot sauce; 4 soft club rolls, split and toasted

Servings: persons

1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 lemon, juiced
1 (10-ounce) package cole slaw mix
Kosher salt
Freshly cracked black pepper
Canola oil, to fry
1/2 cup buffalo hot sauce, store-bought
4 (6-ounce) boneless, skinless chicken cutlets
2 tablespoons smoked paprika, plus more for seasoning
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup self-rising flour
1 egg
1 1/4 cups buttermilk
2 tablespoons hot sauce
4 soft club rolls, split and toasted

1
In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated.
2
Add cole slaw mix and toss well.
3
Season with salt and pepper and set aside.
4
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
5
Put buffalo sauce in a shallow dish and set aside.
6
Season the chicken with smoked paprika, and salt and pepper, to taste.
7
Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish.
8
In another shallow dish add the egg, buttermilk, and hot sauce and whisk together.
9
Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture.
10
Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer.
11
Dip the finished chicken in the buffalo sauce and put them on the club rolls.
12
Top the chicken with a liberal amount of slaw and form a sandwich.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1/4 cup crumbled blue cheese, 1 tablespoon minced garlic, 2 tablespoons Worcestershire sauce, and more.

Yes, Buffalo Chicken Sandwich with Blue Cheese Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!