Crunchy Buffalo Chicken Sandwich

Recipe by SusieQusie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • Crunchy Chicken
  • 2
    chicken cutlets (or pound a BL, SL breast into submission- you want it thin)
  • 2
    egg whites, beaten (or 1/4 cup egg substitute)
  • 1
    tablespoon hot pepper sauce (NOT Tabasco! I used Texas Pete's brand but Franks' would be good, too)
  • 12
    cup panko breadcrumbs (I used & recommend Spiced Panko Bread Crumbs but you could use regular breadcrumbs)
  • 1
    tablespoon olive oil
  • What makes it Buffalo-ish tasting
  • 4
    tablespoons reduced-fat feta cheese (I prefer Blue cheese but it doesn't exist in my world in a lowfat variety)
  • 2
    tablespoons nonfat sour cream
  • 1
    tablespoon hot pepper sauce, to taste
  • Sandwich assembly items
  • 2
    whole wheat hamburger buns, toasted (I used Nature's Own Sugar-Free buns)
  • 4
    leaves lettuce
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DIRECTIONS

  • Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
  • Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
  • Heat your large frying pan over medium-high flame and add the olive oil.
  • When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
  • While the chicken cooks, toast the buns under the broiler.
  • For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
  • If you have extra sauce, dipping your sandwich as you eat is encouraged.
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