High-Protein Hot Chicken Sandwich
A spicy and flavorful chicken patty seasoned with cayenne, smoked paprika, and chili powder, cooked in a tangy hot sauce mixture. This sandwich is perfect for those who enjoy a bold, high-protein meal served on toasted potato rolls with pickles.
Method
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Lightly toast your buns in a skillet and set aside.
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Mix the sauce ingredients together and set aside.
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Mix the dry spices together in a small bowl. Season both sides of the ground chicken with the spice blend before dividing into 4 pieces, weighing about 4 oz each.
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Gently work the spices into the chicken while forming burger patties slightly larger than your buns.
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Heat a large skillet over medium heat before adding the olive oil.
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Once the oil is hot, carefully add the chicken burgers to the skillet (spices will create a strong aroma) and cook for 2-3 minutes until nicely browned. Flip and cook for an additional 2-3 minutes until both sides are browned.
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Pour the sauce in the skillet around the burgers. As it thickens, flip the burgers, coating them in the sauce. Continue cooking until the burgers are cooked through.
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Serve on the toasted buns with pickles.
Nutrition Information
| Calories | 290kcal |
| Total Fat | 9g |
| Total Carbohydrates | 26g |
| Protein | 32g |
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Frequently Asked Questions
Can I use turkey instead of ground chicken?
Yes, ground turkey is a great substitute and will provide a similar lean protein profile. Adjust cooking time slightly if necessary to ensure patties are cooked through.
What if I don’t have smoked paprika?
You can substitute with regular paprika for a milder flavor or use a small amount of chipotle powder for a smoky heat.
Can I make these burgers ahead of time?
Yes, you can prepare the patties in advance and keep them refrigerated for up to 24 hours before cooking.
How do I know when the chicken burgers are fully cooked?
Cook until the internal temperature reaches 165°F (74°C) and the patties are no longer pink inside.
Are potato rolls necessary for this recipe?
No, you can use any type of bun you prefer or skip the bun entirely for a lower-carb option.
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