The Dearborn’s Buffalo Chicken Sandwich | Boursin Cheese

The Dearborn’s Buffalo Chicken Sandwich Recipe

created by Executive Chef Aaron Cuschieri, The Dearborn, Chicago
Slaw? Check. Buffalo sauce? Check. Boursin? But of course! Chef Cuschieri goes all out with this tavern-inspired take on the classic buffalo chicken sandwich.
  • Level easy

  • Prep time 30 MIN

  • Cook time 20 MIN

  • Total time 50 MIN


Your Turn To Create

For Chicken Sandwich
  • Soak the chicken breasts in the buttermilk for 4 hours.
  • Make the seasoned flour. In a medium bowl, mix together the flour, smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper and kosher salt. Stir until well combined. Note: Makes approximately 1 quart.
  • Shave all vegetables as thinly as possible (julienne). In a small bowl, combine the cabbage, carrots, red onion and bell pepper. Add the juice of 1 lemon, olive oil, salt and pepper and mix together. Make sure the slaw is well-mixed.
  • Measure 1.5 cups of seasoned flour in a shallow pan or dish. Remove chicken from buttermilk and toss in seasoned flour. Make sure there is a very thick layer of flour on the chicken.
  • In a fry pan, heat 1 quart of cooking oil to 300°F. Place chicken in pan and cook for approximately 12-15 mins.
  • Make the buffalo sauce by combining your favorite hot sauce with 2 Tbsp. of butter and warm on low heat until combined. Hold warm until the chicken is ready.
  • In a small bowl, mix together the Boursin®, blue cheese crumbles and crème fraiche. Set aside.
  • Remove the chicken from the fryer. The outside should be very crispy and the internal temperature of the chicken should be 165F. Season the outside of the chicken with salt and toss in buffalo sauce. Set aside.
  • Slice the ciabatta in half and butter both sides. Toast hoagie buns on a grill or in oven set to broil.
  • Once toasted, spread Boursin cheese spread on both sides of bun. Place slaw on bottom bun and buffalo chicken breast on top of slaw.
  • Top with pickles and top bun. Cut in ½ and serve immediately.


Instead of frying, pre-heat oven to 450°F. Heat ¼” oil in a sautee pan and sear both sides of chicken over medium heat. Cook in oven for about 10 minutes.

  • 1 box Boursin Garlic & Fine Herbs

  • 2 8oz boneless chicken breasts

  • 1 cup buttermilk

  • 2 Ciabatta Hoagies

  • 8 pieces of dill pickle circles

  • 2 cups hot sauce (Franks, Sriracha, etc)

  • 2 cups whole butter

  • 1 cup napa cabbage, shaved thin

  • 1 cup purple cabbage, shaved thin

  • 1/4 cup carrots, julienne

  • 1/4 cup red onion, julienne

  • 1/4 cup red bell pepper, julienne

  • 1 qt cooking oil

  • 1 Lemon

  • 2 Tbsp. olive oil

  • 2 Tbsp. butter

  • 1 Tbsp. blue cheese crumbles

  • 2 Tbsp. crème fraiche

  • 4 cups All-purpose flour

  • 1 Tbsp. Smoked paprika

  • 2 tsp. Black pepper

  • 1 Tbsp. Garlic powder

  • 1 Tbsp. Onion powder

  • 1 tsp. Cayenne pepper

  • 1 Tbsp. Kosher salt