Do you ever crave a fried buffalo chicken sandwich but don’t want the calories that go along with it? What if I tell you I can give you the crispy deliciousness without all the calories? Listen, this recipe isn’t a salad, but it is significantly healthier for you and just as yummy, so why wouldn’t you want to try it?
These sandwiches are super easy to put together. The marinade comes together in one bowl and has to marinate for at least one hour. The longer you let it marinate, the better these sandwiches will be. I’m not great at planning ahead, so if I decide to make these for dinner I’ll throw this together by lunch time and let it sit in the refrigerator. After it’s done marinating, you’ll be able to sit down to eat in 45 minutes!
These chicken breasts will go from the marinade right into the breading and bake in the oven for 30 minutes. While they’re baking you will put together the slaw. This is optional, if I don’t have coleslaw on hand I’ll top with avocado, ranch or blue cheese crumbles. Sometimes I’ll add lettuce, my husband likes cheese, really the toppings are up to you!
This recipe is the perfect healthy alternative for the well known classic fried buffalo chicken sandwiches. You can easily double this recipe for a crowd, and sometimes when I have extras I’ll eat them on salads the next day! Let me know what you think!
Baked Buffalo Chicken 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!
Annie B.
I made this for dinner tonight and had to substitute milk for buttermilk (none on hand) but otherwise made as directed. The chicken was super moist and crispy, just as good as fried imo. Got many compliments even from picky hubby. Definitely will be making again.