Categories: Sandwiches/Wraps
Ingredients
- 1 tbsp. vegetable oil
- 2 lbs. chicken breasts
- Kosher salt and black pepper
- 1 tbsp. packed dark brown sugar
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 cup hot sauce (such as Frank's RedHot)
- 18 to 24 small rolls (such as Hawaiian), buttered and toasted
- Ranch dressing, for serving
- 1 cup crumbled blue cheese
- Sliced tomato and lettuce leaves, for serving
Directions
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Preheat the oven to 400. Heat a 12-inch ovenproof skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with salt, black pepper, brown sugar, paprika, and cayenne. Add the chicken to the skillet and sear until golden on both sides, about 4 minutes.
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Add the hot sauce to the skillet and bring to a simmer, then place in the oven to cook until cooked through, 12-15 minutes. Let the chicken cool in the skillet, then pull the meat with your fingers. Adjust the seasoning, if necessary.
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Preheat the broiler. Transfer the skillet to the broiler and cook until crispy and caramelized on top, about 4 minutes.
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For the sandwich build: Place some chicken on the roll bottoms and top with ranch dressing, blue cheese crumbles, tomato and lettuce. Close with the roll tops.