| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 18 to 24 |
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds skinless, boneless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon packed dark brown sugar
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 cup hot sauce (such as Frank?s RedHot)
- 18 to 24 small rolls (such as Hawaiian or Parker House), buttered and toasted
- Ranch dressing, for serving
- 1 cup crumbled blue cheese
- Sliced tomato and lettuce leaves, for serving
Instructions
- Preheat the oven to 400 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with salt, black pepper, the brown sugar, paprika and cayenne. Add the chicken to the skillet and sear until golden on both sides, about 4 minutes.
- Add the hot sauce to the skillet and bring to a simmer, then place in the oven to cook until an instant-read thermometer inserted into the chicken registers 160 degrees F, 12 to 15 minutes. Let the chicken cool in the skillet, then pull the meat with your fingers. Adjust the seasoning if necessary.
- Preheat the broiler. Transfer the skillet to the broiler and cook until crispy and caramelized on top, about 4 minutes.
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 304 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 55 mg |
| Sodium | 745 mg |
Reviews
Delicious, great for sports gatherings or afterschool snacks!