We all have our dark little secrets. Our inner desires, lurking just underneath the surface. The shame we feel when these secrets are uncovered is undeniable, but it’s so hard keeping them hidden, that it wears one out, and we become weak. Sometimes, we must give in to them before they overtake us and we fall headlong into a bottomless pit of destructive passion, never to return.
Or, we just hide the car keys, walk into the kitchen and start recreating a healthier flatbread version of the fast food spicy chicken sandwich that haunts us. Because that’s my dark little secret: the S.C.S. (What did you think I was talking about? Sheesh. This is a flatbread site, people!) And I think I did pretty well, if I do say so myself. The new and improved “S.C.F.” is a winner. It has crunch, spice, creaminess, and more.
With flatbread, there’s endless possibilities to create and recreate, invent and reinvent, all your favorite bad-for-you foods into something better for you, and, in the process, make up some new delicious recipes along the way. And that, my friends, is more satisfying than any fast food sandwich could ever be. If you are haunted by a guilty food pleasure, I challenge you to flatbread-ize it, make it at home, and see if you can’t do better than a chain. I bet you can.
-Amy at Flatout
Spicy Chicken Sandwich
- 1 Hungry Girl Foldit Flatbread, Traditional White
- 1 boneless chicken breast, pounded thin
- 1/2 cup buttermilk
- 1/2 cup panko breadcrumbs
- 1 tablespoon grated parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 slice of lettuce
- 1 slice of tomato
- 1 tablespoon mayonnaise
- 1/4 sriracha sauce
Preheat oven to 400 degrees. in a small bowl, add the mayonnaise and the sriracha sauce and set aside, allowing the flavors to meld. Then place a foil lined baking sheet next to two shallow bowls on your work surface. In the first bowl, pour the buttermilk. In the second, add the panko, thyme, garlic, half of the cayenne, salt, pepper, and parmesan cheese. Toss to combine.
Then slide the chicken breast into the buttermilk (chicken can be marinated overnight in the buttermilk if you like) coating on all sides, and move the chicken over to the breadcrumb mixture, making sure the chicken is covered with the breadcrumbs. Place chicken on baking sheet and bake for 15-20 minutes, flipping halfway, until chicken is cooked and its juices run clear.
To assemble the sandwich, place the chicken on one half of the flatbread, top with lettuce, tomato, and spicy mayonnaise, and fold in half.