Low Calorie Crunchy Chicken Sandwich
These Low Calorie Crunchy Chicken Sandwich are just 344 calories and packed with flavor. I think these are better than any "drive-though" spicy chicken sandwich you can get, and best of all they are healthy and easy to make. Special Tip: If you don't like spicy food you can skip the jalapeños and the hot sauce in the recipe.
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
Serving: 1sandwichCalories: 344kcalCarbohydrates: 40.3gProtein: 34.3gFat: 5gSaturated Fat: 0.5gCholesterol: 66mgSodium: 915mgPotassium: 162mgFiber: 3.4gSugar: 4.5gCalcium: 77mgIron: 2mg
Tried this recipe?Let us know how it was!