Open-Faced Buffalo Chicken Sandwiches

Trade your heavy, deep-fried buffalo chicken sandwich for an open-faced version that's dripping with spicy, saucy flavor - not fat.

Laura Wright
Prep Time
15 min
Cook Time
25 min
40 min


  • 8 oz boneless, skinless chicken breast
  • 2 tbsp hot sauce
  • 2 tsp olive oil
  • 1/2 tsp each sea salt and ground black pepper
  • 1/2 cup low-sodium chicken broth or water
  • 4 whole-grain hamburger buns, split
  • 2 cups shredded iceberg lettuce
  • 1/2 cup peeled and shredded carrot
  • 1/4 cup shredded reduced-fat cheddar


  1. 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.
  2. 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.
  3. Toast buns and divide chicken mixture, lettuce and carrot among halves. Top with cheese, dividing evenly.

Nutrition Information

  • Serving Size 2 open-faced buffalo chicken sandwiches
  • Calories 220
  • Carbohydrate Content 24 g
  • Cholesterol Content 34 mg
  • Fat Content 5 g
  • Fiber Content 4 g
  • Protein Content 19 g
  • Saturated Fat Content 3 g
  • Sodium Content 483 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g