Dairy Free Buffalo Chicken Sandwich

Total time40 min

Prep time20 min

Cook time20 min

4.9

(21)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ cup gluten free flour
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
2 tbsp garlic-infused oil

For the buffalo sauce

½ cup hot sauce (such as frank's redhot)
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp maple syrup

For the slaw

2 cups coleslaw mix (shredded green cabbage and carrot)
3 tbsp mayonnaise
1 tbsp apple cider vinegar
½ tsp maple syrup
¼ tsp kosher salt
2 stalks celery, thinly sliced

For serving

4 gluten free burger buns, split
¼ cup crumbled blue cheese (optional)
Can be omitted
blue cheese

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness.
2
In a shallow dish, whisk together the gluten free flour, smoked paprika, 1 tsp kosher salt, and black pepper. Dredge each chicken breast in the flour mixture, pressing to coat both sides, then shake off any excess.

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