GLUTEN FREE HOT HONEY CHICKEN SANDWICHES
Yield Portion Size
| 1 cup |
Buttermilk
|
| 1/4 cup |
Pickle juice
|
| 4 |
Boneless skinless thin-sliced chicken breast fillets (4 oz)
|
| 1/2 cup |
Honey
|
| 1 |
Jalapeno pepper, sliced
|
| 1 |
Serrano pepper, sliced
|
| 1 tbsp |
Cider vinegar
|
| 1-1/2 cups |
Gluten free 1:1 all-purpose flour
|
| 4 | |
|
Pickles
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 87 mg | 9% |
| Carbohydrate | 124 g | 41% |
| Cholesterol | 72 mg | 24% |
| Total Fat | 11 g | 16% |
| Iron | 2 mg | 10% |
| Potassium | 340 mg | 0% |
| Calories | 711 kcal | 36% |
| Sodium | 604 mg | 25% |
| Protein | 37 g | 73% |
| Polyunsaturated Fat | 1 g | 3% |
| Saturated Fat | 4 g | 21% |
| Sugars | 44 g | 4% |
| Vitamin C | 6 mg | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Stir buttermilk and pickle juice together in large container. Add chicken and refrigerate at least 1 hour and up to 4 hours.
-
Step 2
Pour honey and sliced peppers into a small saucepan. Bring to a gentle simmer. Remove from heat and stir in vinegar. Keep warm for easy serving.
-
Step 3
Dredge chicken in gluten free flour. If there are any spots that didn't stick, dip back into buttermilk and give them a second coat of flour. Fry at 350°F until crispy and lightly browned. Gluten free flour will not brown as much as wheat flour.
-
Step 4
Place pickles on bottom buns, top with chicken, drizzle with hot honey and top with top buns.
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