Ninja Foodi Buffalo Chicken Sandwich (Deliciousness on a Bun!)

The Ninja Foodi buffalo chicken sandwich is super moist and delicious! This buffalo chicken sandwich is best served on a tender brioche bun and don't forget the blue cheese crumbles to melt on top.
The key to a moist chicken breast when air crisping in the Ninja Foodi is buttermilk! Try it and you will always marinate your chicken in buttermilk. Comment below and tell us what you think of using buttermilk.
Add this to your Ninja Foodi recipe to do list!
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[@pressurecrisp]

We are on a chicken tender and chicken breast fest this week! The great thing with this recipe is that you can add anything! If your not a fan of Buffalo chicken-turn it into a chicken cordon bleu sandwich or a honey mustard sandwich, just add pickles and mayo, any type of cheese, sauce or topping! make the basic coated chicken and add your choice of toppings and this recipe becomes yours! Comment below and tell me your favorite topping, sauce to whatever you put on your chicken sandwich!

[@stephanieholmes8494]

love those buns

[@pressurecrisp]

lol Stephanie. First time. I tried the brioche buns just can't go back to regular burger and hot dog buns. Thanks Stephanie!

[@christopherprancl1845]

Awesome video. Thanks for the great ideas for sandwiches and love your enthusiasm.

[@pressurecrisp]

Thank you! Thanks for watching!

[@annemcnaney981]

I also buy those Brioche buns in the hot dog size, and slider size.

[@brenda_carr]

Looks great!

[@pressurecrisp]

Thanks! Appreciate you watching!

[@thecanadian6958]

Hi...just finished watching your video, but was wondering if you are able to post the recipe?

[@stephanieholmes8494]

made those last night and didn't have buttermilk going to do it again getting that butter milk today and those buns thanks for showing me how to do the correct way. If you don't mind would you do a brisket having one on sunday and would like for you to do one

[@pressurecrisp]

This is a good sandwich-thanks Stephanie! Unfortunately I won't be able to do a brisket by Sunday. I did however do the brisket bites. I would cook at 300F and make sure there is liquid-water, beer, broth, whatever you want to use-you don't want the meat to sit in liquid but its there to keep it moist. and cook to an internal temperature of 195F-205F. This is just a work in progress recipe-hope this helps. I will get to a brisket when I can. thanks Stephanie!

[@paulyoda4576]

Does it matter if it is reduced Fat Buttermilk?

[@pressurecrisp]

No it doesn’t matter. Thanks for watching!

[@ellenkudron6798]

How do i get your printed recipes?

[@pressurecrisp]

Having issues with website-hiring someone one to address issues. Later today I can type up recipe in description. Thanks!