Buffalo Chicken Sandwiches


  • 1.25 lb raw chicken (yields about 3 cups shredded once cooked) or 1.25 lb ground chicken
  • ¾ cup buffalo sauce (or hot wing sauce)
  • ½ cup ranch dressing homemade 
  • 12 slices provolone cheese or 2 cups shredded mozzarella
  • 6 brioche buns
  • 3 Tbsp butter, softened
  • 1 tsp garlic salt

Cook chicken using preferred method. For ground chicken, cook in a skillet over medium heat until fully cooked. For shredded chicken, cook until done and shred. For Instant Pot, add chicken with 1 cup broth, salt, and pepper. Cook on High Pressure 8 minutes. Natural release 5 minutes, then quick release and shred.

Add buffalo sauce and ranch dressing to the prepared chicken and stir until fully coated and heated through.

Spread buns with softened butter and sprinkle with garlic salt. Toast or broil buns. Melt or broil cheese, one slice per bun side.

Spoon buffalo chicken mixture onto buns, about ½ cup per sandwich. Close sandwiches and serve immediately.

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