INGREDIENTS FOR CHICKEN
1 cup all-purpose flour
½ cup cornstarch

1 teaspoon pepper
1 teaspoon cayenne pepper
1/4 cup Nut Pods Unsweetened Almond & Coconut Creamer (0 mg sodium)
2 large eggs (120 mg sodium)
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to an inch thick (50-75 mg of sodium per 4 oz serving)

INGREDIENTS FOR BUFFALO SAUCE
1 tablespoon unsalted butter
½ teaspoon cayenne pepper
½ cup Mrs. Taste Sugar-Free Wing Sauce Buffalo (0 mg sodium)
2 tablespoons of Doc’s Salt-Free New Orleans Hot Sauce (0 mg sodium)

INGREDIENTS FOR GOAT CHEESE SAUCE
1 Tablespoon goat cheese crumbles (30 mg sodium)
1 Tablespoons mayonnaise (70 mg sodium)
1 Tablespoon Nut Pods Unsweetened Almond & Coconut Creamer (0 mg sodium)

Oil for frying (I use peanut oil)

4 hamburger buns, toasted If desired (see my recipe for no-salt hamburger buns)
2 cups finely shredded iceberg lettuce

FOR THE CHICKEN:
In a wide shallow bowl, mix flour, cornstarch, pepper, cayenne pepper, and baking soda until blended. Drizzle Nut Pods Creamer over top and mix with a fork, mashing and breaking up any large clumps until small clumps form. In a medium bowl, whisk together the eggs.

Dip chicken in egg mixture and turn to coat. Transfer to flour mixture and coat both sides, pressing clumps into the chicken to form a thick, bumpy coating. Refrigerate for at least one hour, but up until 8 hours. While the chicken rests, mix buffalo and cheese sauces.

FOR THE BUFFALO SAUCE:
Melt butter in a small saucepan over medium heat (or melt in the microwave). Add cayenne pepper, hot sauce, and buffalo sauce. Mix together well.

FOR THE CHEESE SAUCE:
Mash goat cheese with a fork to form smaller crumbles. Mix in mayonnaise and creamer. Refrigerate until needed.

Heat oil in a large, deep cast iron pan or Dutch Oven. When oil is hot, fry chicken for 2-3 minutes per side or until the chicken registers at least 155 degrees. Set cooked chicken on paper towels to rest.

When ready to assemble the sandwiches, brush the chicken with buffalo sauce mixture and place on bun. Add about 1-2 teaspoons of cheese sauce and top with lettuce.

Approximately 260 mg of sodium per sandwich, depending on chicken breast size