Spicy Buffalo Shredded Chicken Sandwiches
Total Time: 25 minutes | Servings: 6 | Calories per Serving: 320
This Buffalo Pulled Chicken Sandwich is the perfect blend of spicy, tangy, and creamy — a weeknight-easy recipe that tastes like it came straight from a gourmet sandwich shop. Tender shredded chicken is simmered in buffalo sauce and a touch of ranch, then piled high on a buttery brioche bun with crisp slaw, melty pepper jack cheese, and crunchy pickles. It’s simple, satisfying, and totally customizable — ideal for game days, casual dinners, or anytime you’re craving something bold and delicious without the effort.
INGREDIENTS
2 lbs chicken breasts
3/4 cup buffalo wing sauce
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 cup ranch dressing
1/2 cup chicken broth
1 tbsp oil
Salt & pepper (to taste)DIRECTIONS
STEP 1 - Season & Prep
Season both sides of your chicken breasts with salt and pepper.
STEP 2 - Sear the Chicken
Heat a little oil in a large skillet over medium-high. Add the chicken and sear 2–3 minutes per side until lightly golden. (Doesn’t need to be cooked through yet.)
STEP 3 - Add Broth & Simmer
Pour in 1/2 cup chicken broth. Lower heat to medium, cover, and cook about 10 minutes, or until the chicken is fully cooked through. Add a splash more broth if the pan gets dry.
STEP 4 - Shred It Up
Transfer chicken to a board or bowl and shred with two forks. Drain any remaining liquid from the pan.
STEP 5 - Sauce It
Return shredded chicken to the pan. Add the buffalo sauce ranch, smoked paprika, garlic powder, and onion powder. Stir to coat everything evenly.
STEP 6 - Simmer for Flavor
Cook on medium-low for 5–7 minutes, letting the flavors blend and the sauce thicken slightly. Taste and adjust seasoning if needed.
STEP 7 - Serve & Enjoy
Serve piled onto toasted brioche buns with pickles, pepper jack cheese, slaw, or anything you like. Also great in wraps, bowls, or on salads!Nutrition Facts (Per Serving)
320 calories | 47g protein | 3g carbs | 8g fat