Nashville Hot Not-Fried Chicken Sandwich
ST
Sandwich Thins® Rolls
Nashville Hot Not-Fried Chicken Sandwich
-
15 Minutes
-
4 Servings
-
15 Minutes
-
4 Servings
Ingredients
-
4 Oroweat Multigrain Sandwich Thin rolls
-
1 ½ lb boneless skinless chicken breasts, cut into strips
-
2 eggs, beaten
-
1 cup buttermilk
-
1 cup panko bread crumbs
-
4 tsp paprika
-
Salt and pepper
-
2 tbsp olive oil
-
½ cup hot sauce
-
Cole slaw
-
Bread & butter pickles
-
Hot sauce
Directions
- Preheat oven to 425 degrees.
- In a bowl, mix together the eggs and buttermilk.
- Separately, mix together the panko bread crumbs, paprika, and salt and pepper and spread on a plate.
- Dip the chicken strips into the wet mixture and then place on bread crumb mixture, coating well.
- Place chicken on a baking sheet and drizzle with olive oil.
- Bake chicken for 12 minutes then flip chicken and bake for another 7-8 minutes (total 20 minutes or until chicken is golden brown).
- Remove chicken from oven and then toss in a bowl with ½ cup hot sauce.
- On Sandwich Thins rolls, add coleslaw then chicken strips.
- Drizzle with more hot sauce and add pickles and the roll top.
- Enjoy!
