American · Lunch
Buffalo Chicken Sandwich (Gluten-Free)
Boneless chicken breast dredged in rice flour, fried until crisp, then tossed in a butter and hot sauce Buffalo glaze. Layered onto a toasted gluten-free bun with crisp lettuce, tomato, and a cooling blue cheese dressing streaked with celery for crunch and tang.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
737Calories
62.7gProtein
33.1gFat
52.1gCarbs
6.4gSugar
3.3gFiber
2069mgSodium
353mgChol
10.7gSat Fat
485mgPotassium
156mgCalcium
2.1mgIron
0.7mcgVitamin B12
8.4mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the chicken breast horizontally into a flat cutlet and season both sides with salt and pepper on a board.
2
Dredge
Dip the chicken into the beaten egg, then coat fully in rice flour, pressing so the crust adheres evenly.
3
Fry
Heat the vegetable oil in a skillet over medium-high heat. Fry the chicken 4 to 5 minutes per side until deep golden and cooked through at 74°C.
4
Glaze
Melt the butter with the hot sauce over low heat for 1 minute until glossy, then toss the fried chicken through to coat evenly.
5
Build
Whisk blue cheese, mayonnaise, and celery into a dressing. Toast the gluten-free bun and spread dressing, then layer lettuce and tomato.
6
Plate
Set the glazed chicken on the bottom bun, close with the top bun, and serve immediately while the crust remains crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 80g80g rice flour
- 22 large eggs, beaten
- 90ml90ml hot sauce
- 28g28g butter
- 22 gluten-free burger bun
- 56g56g blue cheese, crumbled
- 60g60g mayonnaise
- 80g80g celery
- 44 lettuce leaves
- 80g80g tomato
- 120ml120ml vegetable oil, for frying
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
