Spicy Chicken Sandwiches
These homemade lighter Spicy Chicken Sandwiches bring the heat with juicy chicken in a crisp coating smothered in a creamy sauce!
Ingredients
- 1 tablespoon all-purpose flour
- ½ teaspoon paprika
- 4 (4 oz each) thin uncooked boneless skinless chicken breast cutlets, (1 lb total)
- 2 egg whites, beaten
- 2 tablespoons + ½ teaspoon Buffalo wing sauce, divided
- ½ cup corn flake crumbs, (these are sold by the other bread crumbs in stores, no need to crush your own!)
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 tablespoons French onion dip, (I use Bison Dip, Heluva Good will work great as well)
- 4 sandwich rolls or hamburger buns
- 4 leaves green leaf lettuce
- 4-8 tomato slices
Instructions
- In a small dish, mix together the flour and paprika. Place the chicken cutlets into a gallon Ziploc bag and add the flour/paprika mixture. Seal the bag and shake to coat the chicken.
- In a shallow dish, beat the egg thoroughly. Add ½ teaspoon of the Buffalo wing sauce and stir until well combined. Set aside. In a separate shallow dish, stir together the cornflake crumbs, parsley, salt, pepper, cayenne, onion powder and garlic powder until thoroughly mixed.
- One at a time, take the flour-coated chicken cutlets and coat them in the egg white mixture. Allow any excess egg to drip off and then press the chicken cutlet into the corn flake crumb mix and flip so that both sides are coated in crumbs.
- Air Fryer (recommended): Transfer the crumb-coated chicken to the basket of your air fryer in a single layer without the cutlets touching each other. Lightly mist the tops of the chicken with cooking spray. Set the air fryer to 400 degrees Fahrenheit and cook for 6 minutes. Flip the cutlets over and mist the tops with cooking spray. Continue to air fry your cutlets for another 6 minutes until cooked through. Oven: Pre-heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. When the chicken cutlets are crumb-coated, transfer them to the baking sheet and lightly mist the tops with cooking spray. Place the tray in the oven and cook for 8 minutes. Flip the cutlets and mist again with cooking spray. Return them to the oven for another 8 minutes or until cooked through.
- In a small dish, stir together the remaining two tablespoons of Buffalo wing sauce and the four tablespoons of French onion dip until well mixed.
- To build each sandwich, place a lettuce leaf on the bottom half of a sandwich roll and top it with 1-2 slices of tomato. Place a cooked chicken cutlet on top of the tomatoes and spread 1 ½ tablespoons of the Buffalo French onion sauce on top of the chicken. Add the top half of the sandwich roll and repeat to make four sandwiches (if you aren’t serving all four at once, keep the ingredients separate and build the sandwiches as needed). Serve immediately.
Notes
WW Points per sandwich: 7 (Points calculated using the recipe builder on weightwatchers.com)
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Nutrition Information per sandwich
342 calories, 36 g carbs, 3 g sugar, 6 g fat, 2 g saturated fat, 34 g protein, 2 g fiber, 643 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
8 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
8 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)