It’s been far too long since we’ve had any mention of buffalo chicken.
It seems I do this thing where I forget about the food my family loves most because I’m too busy trying my hardest to come up with new and exciting flavor combos to share with you all. Buffalo chicken is one of those dinners that my family will always love and never tire of. Even my dad, who says he doesn’t really like chicken, loves buffalo chicken…like most people. It’s kind of just and all-around highly relished item.
Anyway, when we were filming the video for this buffalo chicken quinoa salad, it got me thinking that I’ve never shared a recipe for a finger licking good buffalo chicken sandwich. As soon as I realized this I knew I had to share my recipe…but with a little twist. Because it’s me and adding my own little twist is what I do best!
With summer right around the corner, I can’t help but think about southern style foods…cornbread, sweet tea, fresh tomatoes, peaches, and fried chicken. This happens to me every May, and you know, I can’t really put my finger on just why it is that my mind sways towards this style of food. It’s not like I’ve ever lived in the south, but I think somehow it just reminds me of spring and early summer.
Whatever the reason, I’m not complaining. Southern food is the good for the soul kind of food that everyone loves. It’s Southern comfort food done in an easier, lighter, and slightly spicier way!
Full disclosure here, this may just be the best buffalo chicken I’ve ever made. The sweet tea really adds a special touch. The chicken gets soaked overnight in a sweet tea and buttermilk mix. If you don’t have time for an overnight soaking, an hour will do just fine, but the longer the chicken can soak, the more tender and moist it will be. The tea helps not only to give the chicken more flavor, but also to balance the heat of the buffalo sauce. It’s honestly a winning combo. So subtle that you aren’t quite able to decipher the sweet tea, but yet its sweetness enhances the flavors happening in this buffalo chicken. I know I am not making much sense, but just trust me. This is really good chicken.
And you know what the best part is? This recipe is so easy and involves no frying, heck yeah! I know you native southerners out there are probably rolling your eyes, and I’m sorry, I know fried chicken is great and all, but sometimes, oven-fried is really just the way to go. OKok and I mean, I kind of love it too. I don’t feel guilty or sick after eating it and my skin has zero grease burns. Yes, please.
I served my sandwich with some homemade greek yogurt ranch. You could also just use a little plain greek yogurt mixed with lemon juice, crumbled blue cheese, and a pinch of salt. If you aren’t a blue cheese fan, just use crumbled goat cheese. Or even better? Just melt a piece of cheddar right overtop of the chicken. YUM
Then top the sammies off with some shredded lettuce, carrots, and fresh avocado. The avocado is not traditional, but it seems that lately I’ve been adding avocado to just about everything, plus it’s so good for you.
Perfect sandwich though, right? It’s lightened up so we don’t have to feel guilty, yet totally delicious. Perfect for dinner tonight or for your next Sunday BBQ, which I’m hoping will be soon, because warm weather season is almost here…wait, it’s snowing…totally serious!
Literally cannot wait for warm weather…obviously.
Healthier Oven Fried Sweet Tea Buffalo Chicken Sandwich.
- 1 1/2 pounds chicken breasts, cut in half widthwise
- 3/4 cup buttermilk
- 1 1/2 cups sweet green tea
- 1 tablespoon kosher salt
- 3 cups corn flake crumbs
- 3 tablespoons whole wheat flour
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup buffalo sauce
- 8-12 brioche slider buns
- greek yogurt ranch, for serving
- 1/4 cup crumbled blue cheese (optional)
- shredded lettuce, shredded carrots, microgreens, and sliced avocado, for serving
1. Add the chicken to gallon size zip top bag. Pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate 1 hour or overnight.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flakes crumbs, flour, paprika and garlic powder to medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through.
5. Drizzle the buffalo sauce over the chicken, covering it almost completely.
6. To serve, stir the blue cheese into the greek yogurt ranch. Spread the greet yogurt on the bottom of each bun. Add the chicken and top with veggies and sliced avocado. Serve with buffalo sauce. EAT.
Prep + Cook time = 45 mins + 1 hour to marinate.
Total Time = 1 hour and 45 minutes
PS. I think this really needs to be called the Gerard Family signature sandwich…it’s so fitting.