Hot Baked Chicken Sandwich (Print Version)
# Ingredients:
→ Chicken
01 -
2 large chicken breasts (8 oz each), cut in half lengthwise
02 -
3/4 cup regular flour
03 -
1 tsp turmeric powder
04 -
1 tbsp garlic powder, split in half
05 -
1 tsp smoked paprika
06 -
1 tsp salt
07 -
1/2 tsp black pepper
08 -
2 eggs, large
09 -
1 cup panko crumbs
→ Hot Honey Butter
10 -
1/2 cup melted butter (unsalted)
11 -
1 tbsp smoked paprika
12 -
1/4 cup honey
13 -
1 tsp cayenne pepper
14 -
1/4 tsp salt
→ Assembly
15 -
4 soft burger buns, toasted lightly
16 -
1/2 cup ranch dressing (buttermilk)
17 -
2 cups crunchy shredded lettuce (iceberg)
# Instructions:
01 -
Dry the chicken and sprinkle with salt and pepper. Grab three dishes: one for flour mixed with half the spices, one for whisked eggs, and one for panko combined with the remaining spices. Set them up in a row.
02 -
Start by dipping the chicken in the flour mix, then into the eggs, and finally give it a good press in the panko. Lay them on a greased rack sitting over a baking tray. Chill in the fridge for about 30 minutes.
03 -
Turn your oven on to 400°F. Spray the chicken pieces lightly with some cooking oil and pop them in for 15-20 minutes, or until crispy and cooked through.
04 -
Combine the melted butter, honey, cayenne, paprika, and salt in a bowl. Stir it all together and brush generously over the warm chicken.
05 -
Spread some ranch over the bottom of the toasted buns. Layer on the chicken and lettuce, and then slap the bun top on. Serve right away.
# Notes:
01 -
You can swap chicken for pressed tofu to make it vegetarian.
02 -
Chilling for half an hour helps keep that breading in place.
03 -
This baked version cuts down on grease but keeps the flavor of Nashville hot chicken.