Baked Buffalo Chicken Sandwiches
These Baked Buffalo Chicken Sandwiches are crispy, spicy and a healthier alternative to the classic fried version.
Servings: 4 sandwiches
Ingredients
For the chicken:
- 2 whole chicken breasts, cut in half width wise about 1 lb
- 1 cup low-fat buttermilk
- ½ cup Franks Buffalo Sauce ¼ cup will go into the marinade, save ¼ cup to toss the chicken in once baked
- ¼ cup dill pickle juice
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
For the breading:
- 1 cup Panko bread crumbs
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
For the slaw:
- 2 cups coleslaw
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- ¼ tsp kosher salt
- ¼ tsp black pepper
Additional ingredients:
- 4 sandwich buns
Instructions
For the chicken
- In a medium sized bowl combine buttermilk, ¼ cup of Franks Buffalo sauce, dill pickle juice, garlic powder, salt and black pepper and mix to combine. Add chicken and make sure it is completely coated. Cover and refrigerate for at least one hour, but it is best to marinate overnight.
For the breading:
- Preheat the oven to 450° and prepare a baking sheet by spraying nonstick cooking spray.
- Pull the marinade out of the refrigerator and set aside. In a medium sized bowl, combine all of the ingredients needed for the breading and mix to evenly incorporate. Take your chicken breasts, one at a time, and evenly coat the breading on every side. Evenly space your chicken on the baking sheet and bake for 15 minutes, until the tops are golden brown. Flip the chicken and bake for an additional 15 minutes, or until golden brown.
For the slaw:
- While the chicken is cooking, combine apple cider vinegar, olive oil, honey, black pepper and salt in a medium sized bowl and whisk for 30 seconds. Stir in coleslaw. Keep in the refrigerator until ready to assemble!
- Once the chicken is cooked through, remove from the oven. Add chicken to the buffalo sauce and toss until completely coated. Assemble chicken and coleslaw on the buns and enjoy!