In a large zip-top bag, combine chicken, hot sauce, oil and salt and pepper. Shake to coat and refrigerate for 30 minutes, or overnight for stronger flavor.
Heat a medium skillet on medium-high. Add chicken and any hot sauce mixture from bag and cook, turning once, until browned, about 8 minutes. Reduce heat to medium and add broth. Cover and cook for 5 minutes. Remove chicken from sillet; use 2 forks to finely shred chicken. Return to pot and cook uncovered for 10 more minutes, until sauce thickens.
Toast buns and divide chicken mixture, lettuce and carrot among halves. Top with cheese, dividing evenly.
A classic reinvented, our Buffalo chicken tenders have a tasty, crispy coating that rivals your usual deep-fried variety. Our to-die-for dipping sauce is a cinch to put together, plus it adds pungent blue cheese flavor to every bite.
The original breaded, fried veal and veggies on a white bun was easily transformed using the Italian Scaloppine style of cooking. Herb- and garlic-rich tomato sauce forms the base for the veal as well as the sauce for the sammie.
We've taken your classic shrimp salad sandwich and amped up the flavor even more with fresh dill, crunchy celery and Dijon. In our version, Greek yogurt stands in for mayonnaise, providing creamy texture without the fat.