Oven-Fried Chicken Po'Boys Recipe

By JAmero4702

Ingredients

• 1/4 cup low-fat buttermilk
• 1 garlic clove, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce
• Salt and freshly ground black pepper
• 3/4 pound boneless, skinless chicken thighs, each cut in half crosswise
• 1 cup whole-wheat panko breadcrumbs
• 1/4 cup light mayonnaise
• Juice of 1/2 lemon
• 4 multigrain wraps (8-inch diameter)
• 4 romaine lettuce leaves
• 1 large tomato, sliced into 8 rounds

Details

Servings 1
Adapted from bethenny.com

Preparation

Step 1

In a large bowl, whisk together the buttermilk, garlic, mustard, 1/2 teaspoon of the hot sauce, and salt and pepper to taste. Add the chicken and toss to coat. Marinate at room temperature for 5 minutes. (If you have the time, go on ahead and marinate the chicken for longer. Feel free to get the chicken into the marinade the night before if that's easier for you.)

Meanwhile, preheat the oven to 400 degrees.

In a large bowl, combine the panko with salt to taste. Line a baking sheet with aluminum foil and set a wire rack on top. Working with one piece at a time, remove the chicken from the buttermilk mixture (allowing the excess to drip off) and dredge the chicken completely in the panko. Grease the chicken lightly with cooking spray and bake until it is cooked through, about 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, lemon juice and remaining 1/2 teaspoon hot sauce.

When the chicken is done, spread the mayonnaise on one side of the wraps and top each one with an equal amount of chicken, a lettuce leaf, and 2 slices of tomato. Roll up and serve warm or at room temperature.