Buffalo Chicken Sub - chicken

Method

• Preheat the oven to 350 degrees F. Pat the chicken dry with paper towels and sprinkle all over with the chili powder and some salt and pepper.
• Heat a large skillet over medium-high heat and add 2 tablespoons of the butter.
• Lay the chicken skin-side down in the skillet and cook without moving it until the skin is golden and crispy, about 4 minutes.
• Flip the chicken and cook until opaque, about 4 minutes more.
• Transfer the chicken to a baking dish or roasting pan (reserve the skillet), and bake until firm to the touch, about 10 minutes; let rest for 5 minutes before slicing.
• While the chicken bakes, thinly slice the celery.
• Trim and discard the tough stems from the watercress.
• Rinse, dry and set aside the leaves.
• Cut the baguette crosswise into 4 equal pieces; cut each piece in half horizontally for sub-style sandwiches.
• Add 2 tablespoons butter to the reserved skillet over medium-high heat.
• Once the butter stops foaming, toast half the bread pieces cut-side down, pressing and moving them to soak up all the butter, about 2 minutes.
• Transfer to a platter and brush with half the hot sauce.
• Repeat with the remaining 2 tablespoons butter, bread and hot sauce.
• Spread the blue cheese evenly on the bread bottoms.
• Layer the celery over the cheese.
• Thinly slice the chicken and place it on the celery.
• Top with the watercress and finish by smearing the top pieces of bread with the mayonnaise.
• Press the tops on the sandwiches and serve immediately.