January 9, 2011
I love buffalo chicken. When we go out to eat, if there is a buffalo chicken ANYTHING, I will most likely order it. Pizza, pasta, chicken, sandwiches, wraps… LOVE IT. Sweet and tangy and spicy and I can smother it in ranch dressing.
So you can understand why these sandwiches are a favorite in our house. Not only are they SO YUMMY, they are super easy. The recipe instructions are for oven-broiling, but you can also grill the chicken (which is what I did this time, for the photos) But either way, it’s easy and delicious.
First, start with two boneless, skinless chicken breasts. Trim them nicely so that any rib meat and fatty tissue is gone.
Place them in a bowl and drown them in Frank’s Red Hot (or whatever hot sauce you prefer- Frank’s is our favorite)
(Sorry for the crazy white balance, I’m still trying to figure out the lighting in my kitchen. It’s weird.)
Let them sit for a bit- I usually puncture them a few times with a fork and let the sauce soak in for 15 minutes or so.
Place the chicken breasts in a foil-lined baking pan (easy cleanup!), top with slices of red onion, and broil them in the oven for 15-20 minutes (or until the juice are clear) Or, as I mentioned, you could grill them. If grilling, save the red onion slices for the end after you’ve flipped the chicken.
While you’re waiting, slice your ciabatta rolls. You can use any bread you like, really, but ciabatta bread rocks my world.
You can also slice your tomato and wash/chop your lettuce while you wait.
Okay, chicken is done!
Put everything on the bread, top with ranch dressing and maybe a slice of provolone cheese if you have it, and enjoy.