Directions

Steps

1. Cook the chicken: Cook 4 Schneiders Southern Crunch Chicken Breasts according to package directions oven-baked at 400°F (205°C) is recommended for maximum crunch. Arrange on a baking sheet in a single layer.

2. Make the buffalo glaze: While the chicken bakes, melt 1 tablespoons unsalted butter in a small saucepan over low heat. Stir in 4 tablespoons buffalo hot sauce until combined and smooth. Remove from heat and set aside.

3. Prepare the avocado mash: Halve and pit 2 ripe avocados. Scoop the flesh into a small bowl and mash with 1 teaspoon fresh lime juice, ⅓ teaspoons salt, and ⅒ teaspoons black pepper until creamy but still slightly chunky. Set aside.

4. Prep the toppings: Wash and dry 4 romaine lettuce leaves. Slice 1 ripe tomato, sliced and thinly slice ⅓ red onion, thinly sliced. Toast 4 brioche burger buns, toasted cut-side down in a dry skillet over medium heat until golden, about 2 minutes 02:00.

5. Glaze the chicken: Remove the cooked 4 Schneiders Southern Crunch Chicken Breasts from the oven. Brush each piece generously with the buffalo glaze and let rest for 1 – 1m 30s 01:30 so the sauce soaks into the crust.

6. Build the sandwiches: Spread 4 tablespoons ranch dressing on the top bun and a generous layer of avocado mash on the bottom bun. Layer 4 romaine lettuce leaves, 1 ripe tomato, sliced, and red onion, thinly sliced on the bottom bun, then place the glazed chicken on top.

Sprinkle with 2 tablespoons crumbled blue cheese or shredded pepper jack (optional) if using, and cap with the top bun. Serve immediately.