Spicy Fried Chicken Sandwiches
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Cook time: 
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Serves: 4 prepared sandwiches
  • 2 (8 oz) boneless, skinless chicken breasts, sliced width-wise to create 2 thinner breasts
  • 2 cups lowfat buttermilk
  • 1½ cups panko breadcrumbs
  • ½ tsp cayenne pepper
  • ¾ tsp salt
  • freshly ground black pepper, to taste
  • olive oil cooking spray
  • 4 Tbsp light mayonnaise
  • 4 brioche hamburger buns
  • 2 tsp red wine vinegar
  • 2 tsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • ¼ small red onion, thinly sliced
  • 2 cups thinly sliced cabbage
  • 1 jalapeno, sliced
  1. Place thinned chicken breasts in a bowl with the buttermilk. Gently mix to ensure chicken is fully coated. Cover and refrigerate for at least 10 minutes (can be done the day before).
  2. To prepare the slaw, whick together the vinegar, oil, and mustard in a medium bowl. Add the remaining slaw ingredients and use a set of tongs to toss well. Cover and refrigerate until assembling the sandwiches.
  3. Preheat oven to 375 degrees F. Fit a metal cooling rack over the top of sheet pan and mist with cooking spray; set aside.
  4. In a shallow bowl, whisk together the panko, cayenne, salt, and pepper until well-combined. Allow excess buttermilk to drip from the chicken before dredging in the panko mixture using your hand to help adhere the panko to the chicken before placing on the prepared cooling rack. Repeat with remaining chicken and panko; mist the prepared chicken with the cooking spray. Bake for 20-25 minutes or until chicken is golden and cooked through.
  5. Toast buns, if desired. Spread 1 tablespoon mayonnaise on bottom half of each bun. Top with a piece of chicken and ¼ of the slaw mixture. Serve immediately.
Recipe slightly adapted from Skinny Taste One & Done
Nutrition Information
Serving size: 1 prepared sandwich Calories: 414 Fat: 12.5 Carbohydrates: 46.3 Sugar: 8.9 Sodium: 747 Fiber: 3.3 Protein: 30.8 Cholesterol: 79
Recipe by Prevention RD at https://preventionrd.com/2019/04/spicy-fried-chicken-sandwiches-weekly-menu/