Home » Pulled Buffalo Chicken Sandwich recipe

Pulled Buffalo Chicken Sandwich recipe

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This mouthwatering Pulled Buffalo Chicken Sandwich recipe is quick to make and full of flavor. Plus, it’s a shortcut recipe that starts with spicy buffalo sauce and tender shredded chicken.

Close up of an Instant Pot buffalo chicken sandwich topped with blue cheese coleslaw and put on a plate next to another one.

Why you’ll love it: This recipe is easy to make, since it starts with precooked chicken, and quick to get on the table. Plus it’s easy to customize to your tastes. 

This is the latest in our on-going Shredded Chicken series, where we pressure cook a large batch of chicken and use it in several meals. (This is our favorite way to meal prep!)

Buffalo chicken and blue cheese is a classic flavor combination, and the perfect pair for shredded chicken. 

Since my family isn’t the biggest spicy food eaters, kept things on the mild side and each person can customize their sandwich the way they want. 

What to serve with Buffalo Chicken Sandwiches?

We prefer simple sides for these sandwiches: carrot sticks and celery sticks are traditional, plus fresh fruit and chips. 

It would also be delicious with a side of corn on the cob or tater tots. 

Ingredients for Instant Pot buffalo chicken sandwiches, including cooked shredded chicken, butter, garlic, buffalo sauce, coleslaw mix, blue cheese dressing, green onions and buns.

How to make a Buffalo Chicken Sandwich?

Traditionally, Buffalo Chicken Sandwiches use crispy breaded chicken, coated in flavorful buffalo sauce, topped with blue cheese crumbles or dressing and coleslaw.

In our recipe, we decided to use pulled shredded chicken since that was more convenient (and healthier). We also went light on the buffalo sauce, and the big buffalo-lovers could add more sauce to taste.

We like to toast our buns until they’re golden brown, which helps them hold up with all the sauces we use.

Overhead picture of an Instant Pot filled with buffalo chicken, with buns places off to the side.

What blue cheese and buffalo sauces should I use?

The brand of blue cheese dressing will make a big difference in the finished flavor of your sandwich. Make sure to choose one you really like. 

Our favorite is Ken’s Steakhouse Chunky Blue Cheese dressing. We also liked the Toby’s Blue Cheese Dressing and Dip.

As for Buffalo Sauce, we prefer the mild Frank’s RedHot Buffalo Sauce. (If you like the heat, they also have a Hot Buffalo Sauce variety.

If you prefer, feel free to substitute honey buffalo or another specialty buffalo variety.

Instant Pot buffalo chicken sandwiches topped with blue cheese coleslaw, on a plate.

What cheese goes best with buffalo chicken?

There is a lot of debate as to what cheese to use with buffalo chicken sandwiches. Blue cheese and buffalo sauce is the traditional pairing. 

However, if prefer a more subtle flavor, you can skip the bleu cheese crumbles.

Some of our favorite restaurant Buffalo Chicken sandwiches use provolone, gorgonzola, or a mild cheddar.

We opted for mild cheddar in this recipe, since it’s one we always have on hand. Use your favorite!  

Holding a buffalo chicken sandwich in one hand, with another in the background.

What to put on a buffalo chicken sandwich?

We used a blue cheese dressing to flavor the slaw. This gives the sandwich a lovely crunch without getting too blue cheesy.

If you’re not a blue cheese fan, you can easily substitute your favorite ranch dressing or even use mayo or miracle whip.

You can also just add the cabbage without dressing (but it’s much dryer that way). 

Two buffalo chicken sandwiches topped with blue cheese coleslaw, placed in front of an Instant Pot, with buffalo sauce and more coleslaw in the background.

Recipe variations

There are lots of variations that can amp up the finished flavor.

Instead of a hamburger bun, try serving the sandwich on a pretzel roll, brioche bun, or ciabatta roll. Or, mix it up and serve it as a wrap with plenty of greens. 

Instead of coleslaw, melt some smoked provolone on top of the chicken, then top with peppered bacon, fresh romaine, and thinly-sliced tomatoes and red onions.

Or, stir a little of the Buffalo wing sauce into 1/2 cup Ranch dressing. Top the chicken with the buffalo Ranch sauce, bacon, gorgonzola cheese, romaine lettuce, and thinly sliced tomatoes. 

A close up picture of shredded chicken being grabbed by tongs from a large serving dish.

MORE IN OUR INSTANT POT SHREDDED CHICKEN SERIES

This is the latest our Shredded Chicken series where you make a Big Batch of Shredded Chicken and then use that cooked chicken to make meals throughout the week. Other recipes include:

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Close up of an Instant Pot buffalo chicken sandwich topped with blue cheese coleslaw and put on a plate next to another one.

Pulled Buffalo Chicken Sandwiches

Servings: 4 -6 servings
Course: Chicken
Cuisine: American
Tender shredded chicken in buttery buffalo sauce, topped with melted cheddar and blue cheese coleslaw on toasted buns—a quick, flavorful sandwich for busy nights!
5 from 1 vote
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Ingredients

  • 2 cups coleslaw mix
  • 2 green onions sliced thin
  • 1/2 cup blue cheese salad dressing we like Ken’s Steakhouse Chunky Blue Cheese
  • 1/2 teaspoon table salt divided
  • 4 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1/2 cup Frank’s RedHot Buffalo Sauce
  • 3 cups shredded chicken we use batch-cooked chicken, can also use rotisserie or canned
  • 4-6 hamburger buns toasted
  • 4-6 slices cheddar cheese
  • Freshly ground black pepper to taste
  • Other sandwich toppings optional (romaine lettuce, tomato, onion, jarred jalapeños)

Instructions

  • In a large bowl, combine coleslaw mix, green onions, blue cheese dressing, and ¼ teaspoon salt. Set aside and allow the flavors to mix. (When possible, I like to do this at least 2 hours before cooking.)
  • Select Saute to preheat the pressure cooking pot. Once hot, melt butter over medium heat. Add the garlic and cook 2–3 minutes until golden. Whisk in the hot sauce and remaining ¼ teaspoon salt. Add the chicken and cook, stirring frequently, until the sauce is simmering and the chicken is warmed through, about 2-3 minutes. Remove from the heat.
  • Next, use your oven broiler or your air fryer to melt the cheese on the toasted buns. Arrange bun bottoms on a rimmed baking sheet. Divide chicken mixture evenly among the buns. Top each with 1 slice cheddar, then broil until the cheese is melted, about 2 minutes. Remove from the oven.
  • Divide the chilled cabbage mixture among the sandwiches. If desired, add freshly ground black pepper and more buffalo sauce, to taste. Cover with the bun tops. Serve immediately.

Notes

*Since the blue cheese dressing and buffalo sauce provide the majority of the flavor profile, choose a brand you really like.

Nutrition

Calories: 509kcal | Carbohydrates: 26g | Protein: 37g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1910mg | Potassium: 396mg | Fiber: 2g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 3mg

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