1 (12 ounce) bottle Frank’s® RedHot® Sauce (or similar)
4 tablespoons olive oil
8 boneless, skinless chicken thighs (or your similar favorite)
Salt and freshly ground black pepper
1 1/2 cups bleu cheese salad dressing
1 (32 ounce) package pre-shredded cabbage or broccoli slaw (or combination)
1 medium onion, finely chopped
1 1/2 cups grated Crimson Fire!
1/4 cup fresh parsley leaves, finely chopped
3 cups panko bread crumbs
1 package (of 8) hoagie rolls
Preheat oven to 400° F.
Combine the hot sauce with the olive oil. Place chicken in a large baking pan and season the pieces with salt and pepper. Pour the oil-hot sauce mixture over the chicken and coat in the Buffalo sauce. Let marinate for 20 minutes.
In a salad bowl, combine the slaw, onion, cheese, and salad dressing. Toss to combine.
Pour the panko crumbs in a shallow dish. Add the parsley and mix together. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto a nonstick baking sheet. Bake for about 40 minutes, until cooked through and golden brown.
Remove the chicken from the oven. Lightly toast the hoagie rolls, if desired. Scoop some of the slaw mixture on the inside bottom of the roll, and top that with the chicken. Enjoy!
Makes 8 servings.