Ingredients
Scale
Chicken & Marinade
- 4 boneless (skinless chicken breasts)
- 1/3 cup Frank’s® RedHot® Sauce
- 1/3 cup water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tsp black pepper
Coating
- 1 cup all-purpose flour
- 1/2 tbsp paprika
- 1/3 tbsp cayenne pepper (optional for heat)
Toppings & Bread
- 4 hamburger buns (brioche or whole wheat, toasted)
- 1 sliced tomato
- 4 fresh lettuce leaves
- 4 tsp mayonnaise (or Greek yogurt for lighter option)
Instructions
Marinate the Chicken
- In a bowl, combine Frank’s® RedHot® Sauce, water, garlic powder, and onion powder. Add chicken breasts and refrigerate for at least 1 hour (overnight preferred for full flavor).
Prepare the Coating
- In a separate bowl, whisk together flour, salt, pepper, paprika, and cayenne. Remove chicken from marinade, shake off excess, and dredge in flour mix. Press lightly for even coating.
Cook the Chicken
- Option A – Grill: Lightly oil grill and cook chicken over medium heat for 5–6 minutes per side until internal temp reaches 165°F.
- Option B – Pan-Fry: Heat 2 tbsp of oil in skillet. Fry chicken for 4–5 minutes per side until golden brown and cooked through.
Toast the Buns
- Place buns cut-side down on a hot skillet or grill for 1–2 minutes until lightly browned.
Assemble the Sandwich
- Bottom bun
- Spread 1 tsp mayo
- Add lettuce, tomato slices
- Place grilled chicken breast
- Top bun
- Optional: Add pepper jack cheese or spicy mayo for a twist.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 36g |
| Total Fat | 9g |
| Saturated Fat | 2.5g |
| Carbohydrates | 34g |
| Sugars | 4g |
| Fiber | 3g |
| Sodium | 630mg |
| Cholesterol | 90mg |
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: main dish, Sandwiches
- Cuisine: American