Buffalo Hot Honey Chicken Sandwich | Allen Speigner
Buffalo Hot Honey Chicken Sandwich
20 mins prepServes 1
A recipe for a crispy air-fried buffalo hot honey chicken sandwich, featuring a Greek yogurt marinade, panko breading, and a sweet and spicy sauce, served on a keto bun with pickles and ranch.
1. MARINADE: In a bowl, combine 2 tbsp Greek yogurt, 1 tbsp pickle juice, 1/2 tsp garlic powder, 1 tsp paprika, and 1/2 tsp each of salt and pepper. Add 7 oz chicken to the marinade and marinate for at least 30 minutes, or ideally overnight.
2. BREADING: In a separate bowl, mix 1/3 cup panko, 3 tbsp grated parmesan, and 1/4 tsp each of garlic, paprika, salt, and pepper. Coat the marinated chicken thoroughly with this breading mixture. Spray the coated chicken with oil.
3. AIR FRY: Air fry the chicken at 400°F for 8 minutes per side, or until cooked through and crispy.
4. HOT HONEY BUFFALO SAUCE: While the chicken cooks, melt 1 tbsp light butter in a pan. Add 3 tbsp buffalo sauce and 1 tbsp honey. Stir until the mixture is smooth and warm. Once the chicken is cooked, coat it generously with the hot honey buffalo sauce.
5. STACK IT: Assemble your sandwich by placing the crispy, sauced chicken on a toasted keto bun. Add pickles and a drizzle of high-protein ranch (recipe found on the creator's page) to complete your buffalo hot honey chicken sandwich.
