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Buffalo Chicken Sandwich

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Calories: 474.2kcal
Servings: 6 People
Metric - Imperial

Ingredients

Poached Chicken

  • 800 g Chicken Breast
  • 1.5 Litres Chicken Stock
  • 2 Garlic Cloves Smashed
  • 3 Dried Bay Leaf
  • 1 tsp Black Peppercorns
  • ½ Brown (Yellow) Onion Halved or Quartered

Hot Honey Sauce

  • 80 ml Frank's RedHot Sauce
  • 60 g Honey
  • 20 g Unsalted Butter
  • 3 Garlic Cloves Minced
  • Salt & Pepper To Taste

Lighter Ranch

  • 200 g Greek Yoghurt
  • 1 Garlic Clove Grated
  • 4 g Onion Powder
  • 1 g Dried Dill
  • 3 g Fresh Chives Sliced
  • 3 g Flat Leaf Parsley Chopped
  • 1 Lemon Juiced
  • Salt & Pepper To Taste

Assembly

  • 6 Brioche Burger Buns
  • 200 g Mozzarella Cheese Grated
  • Sliced Pickles To Serve

Method

  • Place the chicken stock, smashed garlic, thyme or bay leaf, peppercorns and onion in a deep pan and bring to a gentle simmer. Add the whole chicken breasts, ensuring they are fully submerged. Poach at a gentle simmer — never a rolling boil — for 15-20 minutes until cooked through to 74°C (165°F).
  • While the chicken poaches, make the lighter ranch. Combine the Greek yoghurt, grated garlic, onion powder, dill, chives, parsley and lemon juice. Season and mix until smooth. Refrigerate until needed.
  • Remove the chicken from the stock and rest for 5 minutes. Shred into long, even strands using two forks.
  • In a separate pan over medium heat, melt the butter. Add the garlic and cook for 1 minute until fragrant. Add the hot sauce and honey, stir to combine, and simmer for 2-3 minutes until slightly thickened and glossy. Season with salt and pepper.
  • Add the shredded chicken to the hot honey sauce and toss until every strand is fully coated.
  • Preheat the grill/broiler to 180°C (350°F). Slice the brioche buns in half, place cut side up on a baking tray, and toast for 1-2 minutes until golden.
  • Spoon the hot honey chicken onto the bottom buns. Top with mozzarella and return to the oven for 3-4 minutes until the cheese is melted and the buns are golden.
  • Add sliced pickles, drizzle the lighter ranch over the chicken, and place the top bun on. Wrap individually in foil or parchment paper.
Chef's Tips
Keep the poaching liquid at a gentle simmer — never a rolling boil. A hard boil tightens the proteins and gives you tough, stringy meat. A gentle simmer keeps them relaxed and gives you incredibly tender, easily shredded chicken.
Rest the chicken for 5 minutes before shredding — this allows the juices to redistribute back through the meat so they don't run out the moment you pull it apart.
The double toast is the key to the bun holding up — the first toast creates a barrier that stops the sauce soaking in and turning the bread soggy. That's the difference between a sandwich that holds together on day three and one that falls apart by lunch.
Storage & Reheating
Wrap individually in foil or parchment and store in the fridge for up to 3 days. Freeze tightly wrapped in foil for up to 1 month. Thaw overnight in the fridge before reheating. Air fry at 180°C (350°F) for 4-5 minutes until the bun is toasted and the cheese is melted. Avoid microwaving — the bun will go soft and lose its texture.
Serving 1SandwichCalories 474.2kcalCarbohydrates 32.6gProtein 48gFat 16.4gSaturated Fat 7.2gPolyunsaturated Fat 1.07gMonounsaturated Fat 3.83gTrans Fat 0.4gCholesterol 130.6mgSodium 1164.5mgPotassium 627.7mgFiber 1.7gSugar 8.2gVitamin A 402.3IUVitamin C 1.14mgCalcium 290.9mgIron 0.9mg