Description
A delicious and easy-to-make breaded chicken sandwich with a crispy coating and juicy chicken, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup regular breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil for frying (about 2 cups)
- 4 brioche burger buns or sandwich rolls
- 4 leaves butter lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 4 slices cheese (optional)
Instructions
- Prepare the chicken by pounding to an even ¾-inch thickness and seasoning with salt and pepper.
- Set up a breading station with flour, beaten eggs, and seasoned breadcrumbs.
- Bread each chicken breast, coating in flour, eggs, and breadcrumbs.
- Heat vegetable oil in a skillet to 350°F (175°C).
- Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Toast the brioche buns and prepare toppings while chicken rests.
- Assemble the sandwiches with mayonnaise, lettuce, chicken, tomato, onion, and cheese if desired.
Notes
Maintain oil temperature for best results, and allow chicken to rest before frying for a better coating. You can double coat the chicken for extra crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 5g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 200mg