These buffalo chicken sloppy joes are a super easy recipe that is ready in less than 30 minutes.
Instead of beef, we substituted ground chicken, we also use a spicy buffalo sauce instead of a tomato-based sloppy joe sauce and top it with ranch or Bleu Cheese dressing to give these sloppy joes the perfect amount of heat.
Making Buffalo Chicken Sloppy Joes at Home
All that buffalo chicken goodness is falling off the sides of a soft pillowy Martin’s potato roll, my favorite bun for burgers and sloppy joe’s.
Buffalo Chicken Sloppy Joe Recipe
It’s dinner time, and you forgot to thaw anything out. Maybe you’re not in the mood for anything complicated and just want something tasty for dinner. I’ve got you covered with this quick and easy Buffalo chicken sloppy Joe Recipe.
Ground chicken is easy to thaw out in the microwave in no time. Once the ground chicken is about halfway thawed you can throw it in a cast iron skillet and finish cooking it up.
Get yourself one of these Chop Stir Gadgets, I swear you’ll thank me later! I added a tbsp of my favorite dry rub and added ½ cup of celery. After the chicken is fully cooked, I drain off the excess liquid so the buffalo chicken sloppy joes aren’t watery.
Since you asked, where did the Sloppy Joe get its name?
Well as I researched this highly debated topic I discovered there are a few different theories. Apparently in the 1930’s at a cafe in Sioux City Iowa “loose meat sandwiches” were a cheap economical way to use up lesser cuts of beef.
As the story goes a crafty cook named “Joe” decided to mix in some tomato sauce and spices in with the beef and the sloppy joe was born.
Key West, The Home of the Sloppy Joe??
The other story has roots in Havana and Key west at a bar opened on the exact day Prohibition ended named Sloppy Joe’s Bar.
The Island watering hole also served the Loose meat sandwiches even though the name of the bar had nothing to do with the sandwich.
Sloppy Joes is still open to this day and apparently served over 50k of these messy masterpieces a year.
Making the Buffalo Sauce for the Buffalo Chicken Sloppy Joe
You can make the buffalo sauce for the sloppy joes separately but if I’m feeling lazy. I just add the ingredients right to the pan and stir until it’s fully incorporated.
Texas Pete is my favorite hot sauce for making buffalo sauce. It’s the perfect heat level for me and has the best flavor for all things buffalo.
That being said there’s a bunch of hot sauces out there that are fantastic too. Leave me a comment below and tell me what your favorite hot sauce is.
My Top 5 favorite Hot Sauces
- Texas Pete
- Yellowbird Blue Agave Sriracha
- El Yucateco Chile Habanero
- Cholula Chili Garlic Hot Sauce
- Franks Red Hot Sauce
Martin’s Potato Rolls: It’s all about the bread
If you checked out my Seafood Salad Sandwich recipe then you know I’m all about that potato roll life.
Martin’s Potato Rolls to be specific. If I’m having hot dogs or hamburgers for a summer cookout you can bet I’m using Martins.
Their buns have the perfect balance of softness and chew but are also sturdy enough to handle the sloppiest of buffalo chicken sloppy joe’s.
Bleu Cheese vs Ranch
The long running debate of whether Bleu Cheese or Ranch Dressing goes better with wings has been passionately debated for as long as wings have been a thing.
Creamy smooth ranch has that tangy herbaceous flavor that is basically delicious on anything it touches. Bleu Cheese with hunks of that funky moldy goodness also has a fondness deep down in my heart.
I’m a fan of both but I dare not take a side in the condimental battle for saucy supremacy. Want to Make your own better than any store? checkout my 5 Ingredient Bleu Cheese Dressing and my Hidden Valley Copycat Ranch Dressing Recipe
More Spicy Recipes
- Buffalo Chicken Fatty
- Smoked Chicken Thighs w/ Blood Orange Glaze
- Chesapeake Garlic Parmesan Wings
- Habanero, Onion, and Green Pepper Stuffed Flank Steak
- Nashville Hot Chicken Thighs
Buffalo Chicken Sloppy Joe’s
- 6 Martin's Potato Rolls
- ⅓ cup Ranch Dressing
- ⅓ cup Shredded Cheddar Cheese
- Saute ground chicken celery and butter in a skillet until fully cooked. Drain off exsess liquid then add dry rub, paprika, honey and hot sauce. Reduce until sauce is thickened then stir in ⅓ cup shredded cheddar cheese.
- Serve on a potato roll with ranch or bleu cheese dressing.