This Low Calorie Crunchy Chicken Sandwich is just 344 calories and it’s packed with 34.3g of protein! I made these and with my first bite immediately exclaimed “this is better than Chick-fil-A’s!” And my daughter enthusiastically nodded and gave me a thumbs up (her mouth was still full). Never again will I go to the drive though, these are so much yummier and better for you too!
Ingredients You’ll Need
- ⅛ cup Greek Yogurt
- 3 dashes Frank’s RedHot Sauce
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 boneless skinless chicken breast
- ¼ cup Panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- Olive oil spray
- 2 Low Calorie Burger Buns (see recipe card)
- 4 pickle rounds
- 4 jalapeno slices
- ⅛ cup Low Calorie Queso (optional)
- ½ cup Low Calorie Coleslaw (see recipe card)
Low Calorie Crunchy Spicy Chicken Sandwich
Healthy Crunchy Chicken Sandwich Meal Prep and Storage
Meal Prep: You can make the buns and the coleslaw ahead of time, and you can bread the chicken, then add to a plate and cover. Refrigerate all separately, then cook the chicken just before you serve (it will get soggy if you cook ahead of time)
Storage: Will hold for 4 days in the fridge.
Low Calorie Crunchy Chicken Sandwich
More Low Calorie Sandwich Recipes:
Low Calorie Crunchy Chicken Sandwich
Ingredients
Spicy Chicken Sandwiches:
- ⅛ cup Greek Yogurt
- 3 dashes Frank's RedHot Sauce
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 boneless skinless chicken breast
- ¼ cup Panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- Olive oil spray
- 2 Low Calorie Burger Buns
- 4 pickle rounds
- 4 jalapeno slices
- ⅛ cup Low Calorie Queso optional
- ½ cup Low Calorie Coleslaw see below
Low Calorie Coleslaw:
- ½ cup Cole slaw mix
- 1 tablespoon 0% Greek Yogurt
- ½ teaspoon apple cider vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon brown sugar
- ⅛ teaspoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
Make the Coleslaw:
- To a medium bowl combine the coleslaw ingredients and mix well.
- Cover and place in the fridge for 30 minutes to an hour while you cook the chicken breasts.
Directions for Chicken Sandwiches in the Oven:
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- To a medium bowl of gallon freezer bag combine the Greek Yogurt, hot sauce, salt and pepper. Mix well and set aside.
- Place the chicken breast on a cutting board and cut into 2 thin fillets. Do this by placing your hand on the tip, and slicing horizontally through the breast until you have two thin fillets.
- Add the chicken breasts to the Greek Yogurt mixture and mix well to coat. Set aside while you work on the breadcrumbs.
- To a shallow bowl or pie pan combine the breadcrumbs, paprika, chili powder and garlic salt. Mix well.
- Remove the chicken fillets from the Greek Yogurt mixture and dredge in the breadcrumbs until well coated.
- Move the chicken breasts to the prepared baking sheet and spray the tops with olive oil.
- Bake for 8 minutes, then remove from the oven, flip, spray the top of the chicken with olive oil again.
- Add the chicken fillets back to the oven and bake for an additional 10 minutes.
- Meanwhile, toast the burger buns and slice the jalapeño.
- To assemble the sandwiches– smear the bottoms of the burger bun halves with queso (if using) top with chicken fillets, jalapeños, pickles, 1/2 of the coleslaw and the tops of the buns.
- Serve hot.
Directions for Chicken Sandwiches in the Air Fryer:
- Preheat the air fryer to 360 degrees.
- To a medium bowl of gallon freezer bag combine the Greek Yogurt, hot sauce, salt and pepper. Mix well and set aside.
- Place the chicken breast on a cutting board and cut into 2 thin fillets. Do this by placing your hand on the tip, and slicing horizontally through the breast until you have two thin fillets.
- Add the chicken breasts to the Greek Yogurt mixture and mix well to coat. Set aside while you work on the breadcrumbs.
- To a shallow bowl or pie pan combine the breadcrumbs, paprika, chili powder and garlic salt. Mix well.
- Remove the chicken fillets from the Greek Yogurt mixture and dredge in the breadcrumbs until well coated.
- Spray the chicken breasts with olive oil and place in the air fryer ensuring they are not touching or overlapping.
- Air fry for 10-15 minutes until cooked though with no pink in the center.
- Meanwhile, toast the burger buns and slice the jalapeño.
- To assemble the sandwiches– smear the bottoms of the burger bun halves with queso (if using) top with chicken fillets, jalapeños, pickles, 1/2 of the coleslaw and the tops of the buns.
- Serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Crunchy Chicken Sandwiches
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