The Buffalo chicken sandwich, with its irresistible interplay of hot, crisp chicken; squishy bun; zingy, buttery hot sauce; and tangy blue cheese, has the potential for brilliance—but not if the chicken loses its craggy crunch when it’s doused in sauce.
My version starts with chicken breasts; the lean white meat is an ideal canvas for the rich and fiery accoutrements. I halve them horizontally and pound them thin to maximize surface
