Oven-Baked Crispy Buffalo Hot Chicken Sandwich

Serves 4

1 cup buttermilk

2 tbsp hot sauce, plus extra

to serve

1 clove garlic, crushed

1 tsp finely grated lemon zest 2 tsp smoked paprika

2 tsp dried thyme

1 tsp cracked black pepper 2 large chicken breasts, halved

horizontally

½ cup panko breadcrumbs

½ cup self-raising flour

2 tbsp light olive oil

8 slices crusty bread

¼ cup honey

Pickles, to serve

SLAW

1 cup shredded green cabbage 1 fennel, trimmed and shredded ¼ cup buttermilk

¼ cup mayonnaise, extra to serve 2 tbsp lemon juice

1 tbsp mild mustard

Place the buttermilk, hot sauce, garlic, lemon zest, paprika, thyme and pepper in shallow bowl (or resealable bag). Add the chicken, toss well to coat and marinate (refrigerated) for 1-2 hours.

Preheat oven to 220°C (200°C fan forced). Place a large, heavy-based, rimmed baking tray in the oven to preheat for 10 minutes.

Place the breadcrumbs and flour in a large bowl. Add the chicken and press well to coat.

Drizzle the tray with olive oil, return to the oven to heat for 2-3 minutes. Place the chicken on the hot tray. Bake for 10 minutes. Carefully turn and bake for a further 10 minutes, or until golden and crisp.

Meanwhile, combine the cabbage, fennel, buttermilk, mayonnaise, lemon juice and mustard in a bowl; toss to coat.

Place 4 slices of bread on a clean surface. Top with slaw, chicken and drizzle with extra hot sauce, mayonnaise and honey. Sandwich together with remaining bread. Serve with pickles.