Baked Honey Hot Chicken Sandwiches #dinner #burger

We are continually attempting to think of new plans for the late spring that are group satisfying yet in addition genuinely simple to assemble. A year ago Hot Chicken Sandwiches were overly mainstream so we needed to try making a prepared rendition that we could appreciate throughout the entire summer. Heating the chicken makes it such a great amount of simpler to make this formula for a greater gathering of individuals. We matched our hot chicken, destroyed lettuce and buttermilk farm with our new most loved go to buns – Sara Lee® Artesano™ Bakery Buns. You can discover them at most markets and we completely love the delicate surface. They are additionally ideal for burgers as well! We additionally love the way that there is zero high fructose corn syrup. They make it the ideal bun for our Baked Honey Hot Chicken Sandwiches! Appreciate!

OMG This was AMAZING! Mind you, mine didn't look a thing like the image and we included pickles, tomatoes and lettuce. Be that as it may, this was so great! I detest chicken – yet this formula will make them eat chicken. We tossed the garlic powder in with the dig since it didn't express where to put it. YUMMMY

The best zesty chicken sandwich I have had! These were café commendable. I made them precisely like the formula and they were impeccable.

Ingredients:

• 4 small chicken breasts, pounded to 1/2 inch thickness
• 1 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
• 1/4 cup honey
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 4 Sara Lee® Artesano™ Bakery Buns, lightly toasted
• shredded iceberg lettuce
• buttermilk ranch

Directions:
1. Lightly season chicken breasts on both sides with salt and pepper and place in a shallow baking dish.
2. Pour buttermilk over chicken, cover with plastic wrap and refrigerate for 2 hours.
3. In another shallow baking dish combine flour, breadcrumbs, garlic powder, turmeric, smoked paprika, baking powder, salt, and pepper.
4. Preheat oven to 425˚F.
5. Remove chicken breasts from buttermilk, one at a time, and dredge them in the flour mixture until fully coated, shaking off any excess.
6. Transfer coated chicken to a well, greased cooling rack placed over a baking sheet, about 1 1/2 inches apart.
7. Spoon 1 tablespoon melted butter over each piece of chicken and bake for 20 to 25 minutes or until coating has browned and the chicken has cooked through.
8. While chicken is baking, combine remaining 1/2 cup butter, honey, smoked paprika, cayenne pepper, and salt in a small mixing bowl and whisk together.
9. Once chicken is done baking, remove from oven and brush spicy-honey butter all over each piece until well coated.
10. To assemble: Spread ranch over the bottoms of each bun and top with a piece of honey hot chicken. Top chicken with a handful of shredded lettuce and more ranch. Place top buns over each sandwich and serve.

For more detail : bit.ly/326x9za