The Perfect Sandwich for a Super Bowl Party: Buffalo Chicken Sandwich

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By Wendy Ruopp, January 24, 2014 – 9:14am


The Perfect Sandwich for a Super Bowl Party: Buffalo Chicken Sandwich

See how to make Buffalo wings healthy

OK, I admit, football makes no sense to me. Yet that doesn’t stop me from enjoying the whole Super Bowl extravaganza. No matter who’s playing, I’ll be watching. And eating. That’s half the fun, right?

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Of course, I have no desire to end up as big as those guys on the field. To not go overboard with extreme snacking, I’m going to make this healthy Buffalo Chicken Sandwich recipe. The chicken is crispy, tender and loaded with flavor; the secret is boneless, skinless chicken thighs that are coated in whole-wheat breadcrumbs and sautéed until golden in just a touch of oil. The sandwich then gets topped with the iconic fixings for Buffalo wings—carrots, celery, blue cheese, hot sauce—blended into a crunchy, zingy slaw. This is a sandwich that satisfies—well beyond the final touchdown.

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Buffalo Chicken Sandwich
Pin It! Print It! Save It! Eat It! Mmmm…
High Fiber
Makes: 4 servings, 1 sandwich each
Active time: 35 minutes Total: 35 minutes

This healthy Buffalo chicken sandwich recipe takes the traditional accompaniments to Buffalo chicken wings—carrots, celery and blue cheese dip—and turns them into a crunchy slaw to top the sandwich.

2 tablespoons all-purpose flour

1 large egg, lightly beaten

3/4 cup coarse dry breadcrumbs (panko), preferably whole-wheat

4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed

1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided

2 tablespoons extra-virgin olive oil

3 tablespoons hot sauce, such as Frank’s RedHot

3/4 cup thinly sliced celery

3/4 cup thinly sliced carrot

1/4 cup crumbled blue cheese

2 tablespoons reduced-fat sour cream

4 small whole-wheat hamburger buns, toasted

1. Place flour, egg and breadcrumbs in three separate dishes. Sprinkle chicken with 1/4 teaspoon pepper. Coat both sides of the chicken with flour, shaking off any excess, then dip in egg. Finally, coat both sides with the breadcrumbs, pressing to help the crumbs stick.

2. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning once, until golden brown, 3 to 4 minutes per side. Remove from heat, cover and let stand until an instant-read thermometer inserted into the thickest part registers 165°F, 2 to 5 minutes. Transfer to a clean bowl and toss with hot sauce.

3. Combine celery, carrot, blue cheese, sour cream and the remaining 1/8 teaspoon pepper in a medium bowl. Top each bun with chicken and 1/3 cup of the slaw.

Per serving: 468 calories; 22 g fat (6 g sat, 10 g mono); 131 mg cholesterol; 37 g carbohydrate; 4 g added sugars; 31 g protein; 6 g fiber; 700 mg sodium; 467 mg potassium. Nutrition bonus: Vitamin A (87% daily value), Zinc (24% dv), Iron (19% dv), Vitamin C (17% dv), Magnesium (16% dv).

What’s your game-day party pleaser? Tell us what you think below.

Wendy Ruopp, Food Blog, Budget meals, Dinner, Entertaining, Family meals, Recipe Makeover

Wendy Ruopp

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