The best spicy sandwich . This can be a formula wherever you'll be able to simply increase the spice too! Simply add a touch additional cayenne! I like spice too.
We are forever attempting to return up with new recipes for the summer that are eye-catching however conjointly fairly simple to place along. Last year Hot Chicken Sandwiches we have a tendency tore super well-liked thus we have a tendency to needed to require a stab at creating a baked version that we might fancy all summer long. Baking the chicken makes it such a lot easier to form this formula for a much bigger cluster of individuals.
We have a tendency to paired our hot chicken, cut lettuce and milk ranch with our new favorite move to buns – Sara Lee® Artesano™ bakehouse Buns. You'll be able to realize them at the most grocery stores and that we completely love the soft texture. They're conjointly excellent for burgers too! we have a tendency to conjointly love the actual fact that there's zero high levulose sirup. They create it the right bread for our Baked Honey Hot Chicken Sandwiches! Enjoy!
INGREDIENTS
- 4 small chicken breasts, pounded to 1/2 inch thickness
- 1 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
- 1/4 cup honey
- 1 tablespoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 4 Sara Lee® Artesano™ Bakery Buns, lightly toasted
- shredded iceberg lettuce
- buttermilk ranch
INSTRUCTIONS
- Lightly season chicken breasts on both sides with salt and pepper and place in a shallow baking dish.
- Pour buttermilk over chicken, cover with plastic wrap and refrigerate for 2 hours.
- In another shallow baking dish combine flour, breadcrumbs, garlic powder, turmeric, smoked paprika, baking powder, salt, and pepper.
- Preheat oven to 425˚F.
- Remove chicken breasts from buttermilk, one at a time, and dredge them in the flour mixture until fully coated, shaking off any excess.
- Transfer coated chicken to a well, greased cooling rack placed over a baking sheet, about 1 1/2 inches apart.
- Spoon 1 tablespoon melted butter over each piece of chicken and bake for 20 to 25 minutes or until coating has browned and the chicken has cooked through.
- While chicken is baking, combine remaining 1/2 cup butter, honey, smoked paprika, cayenne pepper, and salt in a small mixing bowl and whisk together.
- Once chicken is done baking, remove from oven and brush spicy-honey butter all over each piece until well coated.
- To assemble: Spread ranch over the bottoms of each bun and top with a piece of honey hot chicken. Top chicken with a handful of shredded lettuce and more ranch. Place top buns over each sandwich and serve.
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