Crunchy Buffalo Chicken Sandwich

  1. Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
  2. 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.
  3. Heat your large frying pan over medium-high flame and add the olive oil.
  4. 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!
  5. While the chicken cooks, toast the buns under the broiler.
  6. 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.
  7. If you have extra sauce, dipping your sandwich as you eat is encouraged.

crunchy chicken, chicken cutlets, egg whites, hot pepper, breadcrumbs, olive oil, feta cheese, nonfat sour cream, hot pepper, items, whole wheat hamburger buns, leaves lettuce

Taken from www.food.com/recipe/crunchy-buffalo-chicken-sandwich-235395 (may not work)

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