Rye Free Buffalo Chicken Sandwich

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ cup gluten free flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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
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)

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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