Buffalo Chicken Sandwich


  • 1 lb. boneless, skinless chicken cutlets

  • 1 cup flour

  • 1 tsp. pepper

  • 1 tsp. salt

  • 1 tsp. paprika

  • 1 egg

  • 1 cup hot sauce, divided

  • 1 cup panko breadcrumbs

  • 2 tbsp. olive oil

  • 2 tbsp. butter

  • 6 slices of bread, toasted

  • Lite Ranch dressing, optional

  • Romaine lettuce, optional

Preheat oven to 375 degrees F. Lightly grease a baking sheet with cooking spray and set aside.

Mix flour, salt, pepper and paprika in a shallow plate. In a small bowl, lightly whisk the egg and stir in 1/2 cup of hot sauce. Spread panko in a separate plate. Dip each cutlet in flour, then egg mixture, then panko, allowing excess to drip off in between each plate.

Heat 2 tbsp. olive oil over medium-low heat. Cook breasts on each side until light brown, about 3 minutes per side. Place cutlets on the prepared baking sheet and continue cooking cutlets until they are all browned.

Place cutlets in the oven for 7-10 minutes or until cooked through.

In the meantime, melt remaining hot sauce and butter in a small saucepan until melted. Turn off burner and set aside.

Spread a little Ranch dressing on one side of your bread. Top with lettuce and a chicken cutlet. Top with the hot sauce mixture and another piece of bread. Enjoy!