1butterfly and cut chicken in half, throw into a large gallon zip lock bag
2Add Marinade to bag: 1 cup spicy pickle juice
1 cup franks red hot buffalo sauce
1 cup low fat milk
1 table spoon onion powder
1 table spoon garlic powder
salt and pepper to taste
3Seal the bag and mix the ingredients to marinate the chicken. Marinate for 20-30 mins.
4start your assembly line of egg wash and dry mix. in one bowl add 2 eggs and 1 cup of milk and mix.
5on a flat plate combine 1 cup corn starch
1/4 cup powdered sugar
1 table spoon onion powder
1 table spoon paprika
1 table spoon garlic pwder
salt and pepper to taste
mix well.
6Dip marinated chicken into an egg wash mixture.
7Coat the chicken thoroughly with cornstarch and spice mixture.
8Place coated chicken into a heated pan with cooking oil or spray for pan-frying.
9Cook 4-5min on each side then transfer to a cookie sheet.
10Once all of your chicken has been browned, place into the oven on 400 degrees for 4 mins, remove and flip your chicken and cook for another 4mins.
11Assemble your sandwich by placing the cooked chicken patty on a potato bun.
12Add a slice of cheese on top of the chicken.
13Add pickles and other desired toppings.
14Place the top bun on the sandwich to complete the assembly.
Ingredients
3 sliced in half chicken breasts
1 cup spicy pickle juice
1 cup Franks RedHot Buffalo sauce
1 cup low fat milk
1 tablespoon onion powder
1 tablespoon garlic powder
salt
pepper
2 eggs
1 cup corn starch
0.25 cup powdered sugar
1 tablespoon paprika
1 potato bun
lettuce
tomato
pickles
ketchup or mayo
1 slice Colby jack OR pepper jack cheese
1 cup milk
Equipment
gallon zip lock bagbowlplatepancookie sheetoven
Tips
For a high-protein meal, this sandwich provides 42g of protein.
Preheat oven to 400 degrees Fahrenheit.
Marinate the chicken in the refrigerator for 20-30 minutes.
Cook chicken for 4-5 minutes on each side in a pan before transferring to the oven.
Finish cooking in the oven at 400 degrees Fahrenheit for 4 minutes, then flip and cook for another 4 minutes.