Step by step

Method

4 steps

1. 1

   Halve 2 boneless skinless chicken breasts horizontally into 4 cutlets. Pound to an even ½-inch thickness so they cook evenly. Mix ½ cup flour with ½ teaspoon kosher salt and ¼ teaspoon black pepper in a shallow dish; dredge each cutlet so it's lightly coated — shake off the excess.

2. 2

   Heat 2 tablespoons vegetable oil in a wide skillet over medium-high until shimmering. Cook the chicken 4–5 minutes per side until deep golden and cooked through (165°F in the thickest part). It should sound crisp when you tap it, not soft.

3. 3

   Stir ⅓ cup Buffalo-style hot sauce with 2 tablespoons melted butter. Toss the hot chicken in the sauce until every piece is glossy and coated. Mix 1 cup shredded cabbage and 1 thinly sliced celery stalk with ¼ cup ranch dressing for a quick cool slaw.

4. 4

   Toast 4 sandwich rolls until warm and lightly crisp. Pile on the Buffalo chicken and top with the ranch slaw. Serve immediately while the chicken is still saucy and hot. You want a spicy Buffalo chicken sandwich with crisp edges and cool ranch slaw — not dry chicken or a soggy bun drowning in sauce.