Eosinophilic Esophagitis Friendly Buffalo Chicken Sandwich
Total time40 min
Prep time20 min
Cook time20 min
4.9(21)
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Learn more āIngredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Ā½ cup gluten free flour
- 1 tsp smoked paprika
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp garlic-infused oil
For the buffalo sauce
- Ā½ cup hot sauce (such as frank's redhot)
- 3 tbsp unsalted butter
Chef's tipUse 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
- Ā½ tsp maple syrup
- Ā¼ tsp kosher salt
- 2 stalks celery, thinly sliced
For serving
- 4 gluten free burger buns, split
- Ā¼ cup crumbled blue cheese (optional)
Can be omittedblue 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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