Baked Spicy Chicken Sandwiches

• •
  Bread Crumbs, Dry, Plain(120g)
• •
  Garlic powder(1g)
• •
  Paprika, Smoked(3g)
• •
  Cayenne Pepper, Ground(3g)
• •
  1/8 tsp salt ($0.01)
• •
  freshly cracked pepper ($0.02)
• •
  Vegetable oil(23g)
• •
  Greek Yogurt, Plain, Whole Milk(60g)
• •
  1/8 tsp salt ($0.01)
• •
  Hot Sauce, Frank'S RedHot(5g)
• •
  Chicken Breast, Boneless Skinless(302g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Cabbage, Green(720g)
• •
  Mayonnaise, Regular(30g)
• •
  Greek Yogurt, Plain, Whole Milk(80g)
• •
  Honey(8g)
• •
  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Vinegar, Apple Cider(5g)
• •
  1/4 tsp salt ($0.02)
• •
  freshly cracked pepper ($0.02)
• •
  Bread, French Or Hoagie Roll

Instructions

1. 1Pound the chicken breast between plastic wrap to even 3/4-inch thickness, then cut in half and season lightly with salt and cayenne pepper.
2. 2In a shallow bowl, combine the bread crumbs, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Stir in the vegetable oil until the mixture resembles damp sand.
3. 3In a second shallow bowl, whisk together the Greek yogurt and Frank's RedHot Sauce until smooth.
4. 4Dip each chicken piece into the yogurt-hot sauce mixture, coating both sides, then dredge in the seasoned bread crumbs, pressing gently to adhere. Cook in a large skillet over medium-high heat with a thin layer of vegetable oil for 6–8 minutes per side, until golden brown and internal temperature reaches 165°F.
5. 5While the chicken cooks, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl. Toss the shredded cabbage with this dressing until evenly coated.
6. 6Assemble sandwiches by placing one piece of spicy chicken on each French roll and topping with a generous portion of honey yogurt slaw.
7. 7For batch cooking (4 servings): Cool the chicken to room temperature, then divide evenly into 2 airtight containers with the cooled slaw in a separate compartment. Store the assembled bread rolls separately in a sealed bag. Reheat chicken at 350°F for 5–7 minutes until warmed through before assembling.