A high-protein buffalo chicken sandwich made by breading a chicken breast in crushed ranch protein chips and panko, air-frying until golden, then tossing in homemade buffalo sauce. The protein chip crust adds savory crunch while keeping fat low.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Set up three dipping stations. In the first, combine flour, salt, garlic powder, and paprika. In the second, whisk together the egg and hot sauce. In the third, combine the crushed ranch protein chips and panko breadcrumbs.
Place the chicken breast under plastic wrap and pound it to an even thickness. Trim any excess fat and slice the breast in half to create two cutlets.
Dredge each chicken cutlet first in the flour mixture, then dip in the egg wash, and finally press into the chip and panko mixture to coat thoroughly.
Place the breaded chicken into an air fryer basket and cook at 375°F for 10 minutes.
While the chicken cooks, prepare the buffalo sauce. In a microwave-safe bowl, combine the light butter and honey. Microwave for 10-15 seconds to melt the butter, then whisk. Add the buffalo sauce and stir until well combined.
Once the chicken is cooked, dip each piece into the buffalo sauce, ensuring it's fully coated.
Return the sauced chicken to the air fryer and cook for an additional 3-4 minutes at 375°F to set the sauce.
Assemble the sandwiches on toasted brioche buns. Place a chicken cutlet on the bottom bun, top with pickle slices, and drizzle with ranch dressing before adding the top bun.
Store leftovers in an airtight container for up to 2 days; reheat in the air fryer at 320°F for 3–4 minutes to restore crispness.
air fryer · meat thermometer
Yes. Pan-fry the breaded chicken in 1 tbsp light butter over medium-high heat for 5–6 minutes per side until golden and cooked through (165°F internal temp).
Toss gently and briefly in warm sauce just before serving. Apply sauce to the sandwich right before eating to prevent sogginess.
165°F (74°C) internal temperature at the thickest part, checked with a meat thermometer.
Bread the chicken up to 4 hours ahead and refrigerate. Air-fry from cold, adding 1–2 minutes to cooking time.
They add the signature flavor and protein boost. You can substitute with crushed plain protein powder mixed with ranch seasoning, though texture will differ slightly.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
