Baked Buffalo Chicken Sandwich With An Apple Cider Vinegar Coleslaw

Do you ever crave a buffalo chicken sandwich but don't want the calories that go along with it? Listen, I'm not going to tell you that this meal is low in calories (although that may be a fib that I tell myself). However what I will tell you is this sandwich looks as delicious as the classic fried version of this sandwich, but it is baked!

I mean just look at that crispiness! The balance of a juicy, crispy bite of chicken coated in a buttery, flavorful buffalo sauce is what makes this sandwich a stable in most American restaurants. The key to obtaining those winning qualities when baking the chicken versus frying comes in two parts: the marinade and the breading. If you're in a bind, you can let this chicken marinate for an hour in the fridge, and I have done that frequently when I'm in a pinch. Let me tell you though, if you think of it ahead of time, making this marinade the night before not only creates a wonderfully moist chicken breast, but it also makes the process that much quicker the day of.

Anyone who has eaten a burger/sandwich with me knows I loveee to load them up. If my sandwich arrives and I don't think 'How am I going to eat this?...' then it isn't big enough. Although it always ends messy and me going through a forest full of napkins, it has led me to create all kinds of sauces and toppings. Anytime I need an element to elevate a dish I turn to a quick slaw and this one is perfect to cut the spiciness of the buffalo sauce. it's fresh, bright, and if you're a big pickle fan like me, feel free to add a splash of the dill juice when you're mixing it up.

For those of you who don't like pickles (Sean I'm looking at you) don't omit the pickle juice from the marinade!! Trust me, it's absolute gold when you're looking at brining liquid for meat and you can't taste the pickle flavor! But, as you can see above I resisted adding the extra pickles, even though I think they add the perfect tangy crunch.

Ingredients:

For the chicken:

• 2 whole chicken breasts (approximately 1 lb.)

• 1 1/2 cups buttermilk (I used low fat)

• 1/4 cup Franks Red Hot

• 1/4 cup dill pickle juice

• 1 tablespoon garlic powder

• 1 teaspoon kosher salt

• 2 teaspoons cracked black pepper

For the breading:

• 1 cup Panko bread crumbs

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1 teaspoon paprika

• 1 teaspoon cracked black pepper

For the slaw:

• 3 tablespoons of butter

• 1/2 cup of Frank's Red Hot sauce

• 1 teaspoon cracked black pepper

• 1 teaspoon garlic powder

For the slaw:

• 2 cups coleslaw

• 3 tablespoons of apple cider vinaigrette

• 4 tablespoons of olive oil

• 1 tablespoon of sugar

• 1/2 teaspoon kosher salt

Directions:

1. In a medium sized bowl combine buttermilk, Franks Red Hot 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.

2. When you are ready to start assembling your meal, preheat the oven to 450 degrees and prepare a baking sheet (I spray nonstick cooking spray on a cookie sheet)

3. Pull the marinade out of the refrigerator and set aside. In a medium sized bowl, add 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. After 15 minutes, flip the chicken and return for an additional 15 minutes.

4. While the chicken is baking, make your buffalo sauce. Melt the butter and Franks over medium heat. Add pepper and garlic powder, and bring to a light simmer. Once it begins to simmer, remove from heat and set aside.

5. Once the chicken is cooked through, remove from the oven. Add chicken to the buffalo sauce and toss until completely coated

6. To make the slaw, toss all of the ingredients right before building the sandwich because you don't want the cabbage to lose it's crunch. mound the ingredients onto the sandwich bun of your choice and enjoy!