Ingredients

(Serves 6)

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Chicken

6 boneless, skinless chicken thighs

1 cup whole wheat flour 

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp sea salt

½ tsp black pepper

2 large eggs

1 tbsp olive oil (for brushing)

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Homemade Honey Buffalo Sauce

½ cup hot sauce 

3 tbsp raw honey

2 tbsp olive oil

1 tbsp apple cider vinegar

½ tsp garlic powder

Pinch sea salt

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Leafy Carrot & Celery Salad

2 cups shredded carrots (about 3–4 large carrots)

2 celery stalks, thinly sliced

3 cups leafy greens (arugula, baby spinach, or mixed greens)

¼ cup chopped fresh parsley

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Simple Dressing

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp raw honey

Pinch salt & pepper

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For Serving

6 whole grain or sourdough burger buns

Optional: sliced tomato, avocado, or red onion

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INSTRUCTIONS:

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1. Prep & Bake the Chicken

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In one bowl: whisk eggs.

In another bowl: mix flour, garlic powder, onion powder, paprika, salt, and pepper.

Pat chicken thighs dry.

Dip each thigh in egg, then coat thoroughly in seasoned flour.

Place on baking sheet and lightly brush tops with olive oil.

Bake for 22–28 minutes, flipping halfway, until golden and internal temp reaches 165°F (74°C).

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2. Make the Honey Buffalo Sauce

Whisk hot sauce, honey, melted butter, vinegar, garlic powder, and salt.

Once chicken is done, brush or toss thighs in warm buffalo sauce.

Return to oven for 3–5 minutes to set the glaze.

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3. Prepare the Salad

Toss carrots, celery, greens, and parsley in a large bowl.

Whisk dressing ingredients.

Pour over salad just before serving and toss lightly.

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4. Assemble Sandwiches

Lightly toast burger buns.

Place buffalo chicken on bottom bun.

Add optional toppings.

Serve with carrot-celery leafy salad on the side.

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