These easy weeknight buffalo chicken sandwiches are weeknight dinner gold — saucy shredded chicken tucked into a soft, buttery brioche bun and piled high with crisp dill pickle slaw. Truly delicious.
Quick, satisfying, and perfect for busy evenings.
These buffalo chicken sandwiches are juicy, full of flavor, and simple enough for a weeknight. The dill pickle slaw adds a refreshing crunch that elevates the whole sandwich.
They’re my kind of sandwich — comforting, bold, and effortless.
The method is straightforward and fast: I broil chicken thighs until cooked, shred them in a mixer (or by hand), then toss with wing sauce and spices. The whole process takes minutes, and the result tastes like it was cooked low and slow.
These sandwiches are great for meal prep and make fantastic leftovers. Use the shredded buffalo chicken for tacos, on pizza, or atop a salad.
But the slaw is the real star. If you love pickles, this is the slaw for you. I use thinly sliced green cabbage, plenty of chopped dill pickles, shallots, and a honey-vinegar dressing with a touch of sweet relish. Both dill and sweeter pickles work well, so use what you prefer.
Why these sandwiches work so well
– Chicken thighs for juiciness and deeper flavor. They shred beautifully and stay tender.
– Broil for about 15 minutes total, finishing with a few quick brushes of wing sauce for caramelized, saucy edges.
– Shred in a stand mixer or by hand, then toss with smoked paprika, garlic powder, ranch seasoning, extra wing sauce, and fresh chives.
– The pickle slaw adds crunch, tang, and brightness to balance the spicy, saucy chicken.
The slaw is incredibly versatile — serve it on these buffalo sandwiches, alongside BBQ chicken, on pork nachos, or as a crisp side salad. It perks up everything it touches.
Serve the sandwiches with fries, chips, or roasted vegetables. They’re crowd-pleasers and perfect for gatherings like the Super Bowl.
Enjoy!
Weeknight Buffalo Chicken Sandwiches
Weeknight Buffalo Chicken Sandwiches with Dill Pickle Slaw
Yield:
4
people
25 mins
15 mins
40 mins
Ingredients
Buffalo Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and pepper
- ½ cup favorite wing sauce, plus more for topping
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ranch seasoning
- 2 tablespoons fresh chives
- Brioche buns, for serving
Pickle Slaw
- 1 small head green cabbage, very thinly sliced
- ½ red onion, very thinly sliced
- 1 cup dill pickles, coarsely chopped
- ¼ cup rice wine vinegar
- ¼ cup honey
- 2 tablespoons mayonnaise
- 2 tablespoons dill pickle juice (from the jar)
- 3 tablespoons sweet relish
- ¼ cup olive oil
- Kosher salt and pepper
Instructions
Buffalo Chicken
- Preheat the broiler to high with a rack positioned just below the broiler element.
- Season the chicken thighs with salt and pepper and arrange them on a baking sheet.
- Broil for 6 minutes, flip, and broil another 6 minutes.
- After the initial 6 minutes, brush wing sauce onto the chicken and broil 1 minute. Flip, brush the other side, and broil 1 minute more. Repeat once or twice as needed until the internal temperature reaches 165°F and the chicken is cooked through.
- Transfer the chicken to the bowl of a stand mixer (or shred by hand with forks) and let cool slightly if needed.
- Mix on medium-low while adding smoked paprika, garlic powder, and ranch seasoning until evenly distributed.
- Add ⅓ cup wing sauce (or more to taste) and stir in the chives. Pile the shredded buffalo chicken onto brioche buns and top with pickle slaw. Serve.
Pickle Slaw
- Combine the sliced cabbage, shallots (or red onion), and chopped pickles in a large bowl.
- Whisk together rice wine vinegar, honey, mayonnaise, pickle juice, sweet relish, olive oil, and a big pinch of salt and pepper. Pour over the cabbage mixture and toss until evenly coated.
- Let the slaw sit 15 minutes, toss again, and serve on the sandwiches.
Main Course
American
How Sweet Eats
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That slaw is so good I could eat it on its own.