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Breaded Buffalo Chicken Sandwiches Recipe
Breaded Buffalo Chicken Sandwiches Recipe photo by Taste of Home

Breaded Buffalo Chicken Sandwiches Recipe

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Topped with melted mozzarella cheese and a spicy sauce, these breaded chicken breasts make fantastic sandwiches. Try them whenever you're short on time but need a satisfying dinner. —Tracy Boleware, Covington, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/4 cup seasoned bread crumbs
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 slices mozzarella cheese
  • 3 tablespoons butter
  • 1 teaspoon cornstarch
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 2 sandwich buns, split
  • Blue cheese or ranch salad dressing

Nutritional Facts

1 sandwich (calculated without salad dressing) equals 734 calories, 39 g fat (18 g saturated fat), 135 mg cholesterol, 1293 mg sodium, 53 g carbohydrate, 2 g fiber, 41 g protein.


  1. Sprinkle chicken with salt, garlic powder and pepper. In a large resealable plastic bag, combine bread crumbs and flour. Add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil. Reduce heat; cover and cook for 10 minutes or until juices run clear.
  2. Place cheese over chicken; cover and cook for 1 minute or until cheese is melted. In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth. Bring to a gentle boil, whisking constantly for 1 minute or until thickened. Drizzle over chicken. Serve on buns with blue cheese or ranch dressing. Yield: 2 servings.
Originally published as Breaded Buffalo Chicken Sandwiches in Reminisce Extra October 2005, p52

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Reviewed Jan. 28, 2014

"These were a big hit at our recent football party. Will be making again soon."

Reviewed Aug. 4, 2010

"Sounds fabulous, but not calorie, carb or diabetic friendly :("

Reviewed Jan. 10, 2010

"Awesome. Will definitely make again, have to be aware of salt content."

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