Description
Fried chicken gets a healthier twist in this Oven-Fried Buffalo Chicken Sandwich with Spicy Mayo and a sweet and tangy slaw.
Ingredients
- 2 teaspoons Garlic Powder
- ½ teaspoons Black Pepper
- 1 teaspoon Paprika
- 1 pound Chicken Breasts (about 2 Chicken Breasts), Cut In Half Crosswise
- 1 cup Buttermilk
- ¼ cups Hot Sauce
- 1 Tablespoon Salt
- 1 cup Panko Breadcrumbs
- ¼ cups Cornmeal
- ¼ cups Whole Wheat Flour
- 1 Tablespoon Olive Oil
- 4 Pretzel Buns
- FOR THE BUFFALO SAUCE:
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- ½ cups Hot Sauce
- ½ teaspoons Salt
- ½ teaspoons Pepper
- FOR THE SPICY MAYO:
- ½ cups Mayonnaise
- 2 Tablespoons Hot Sauce
- FOR THE SLAW:
- 1-½ cup Thinly Sliced Cabbage (red And Green)
- ½ cups Grated Carrot
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Sugar
- Salt To Taste
Preparation
In a small bowl, combine garlic powder, black pepper, and paprika. Set aside.
Add chicken breast halves to gallon size resealable bag. Pour buttermilk, hot sauce, salt, and 1 tablespoon of spice mixture into bag. Close bag and mix to combine. Marinate chicken in refrigerator for 1 hour or overnight.
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, combine panko crumbs, cornmeal, flour, and remaining spice mixture. Remove chicken from buttermilk mixture and dredge with crumb mixture. Press crumb coating onto chicken, making sure it is completely covered. Place chicken on prepared baking sheet and lightly brush with the olive oil.
Bake 15–20 minutes. Flip the chicken and bake another 15 minutes or until chicken is cooked through.
To make the Buffalo sauce, melt butter in a small saucepan over low heat. Remove from heat and stir in olive oil, hot sauce, salt, and pepper. Place in a medium size bowl and set aside.
Once the chicken is cooked through, place the pieces into the Buffalo sauce, tossing gently to coat completely.
To serve, stir mayonnaise and hot sauce in a small bowl. Spread the spicy mayo on the bottom of each bun. Add chicken and top with slaw. Cover with top of bun and eat!
For the slaw:
Place sliced cabbage and shredded carrot in a salad bowl. In a small bowl, whisk together vinegar, sugar, and salt. Pour over cabbage mixture and toss gently to combine.
