These delicious Crispy Chicken Sandwiches are just like you get at your favorite restaurant. But, because they are homemade they are a healthier, fresher version you can enjoy anytime.
Everyone has a fast food guilty pleasure. Mine is a fried chicken sandwich. Actually I love sandwiches of just about any kind. I mean bread, cheese and meat, how can you go wrong?
Sandwiches are great for fast easy dinner recipes. Not only are the almost always quick and easy and to make they are great for feeding a crowd. A couple of our favorite sandwich recipes are French Dip Sandwiches, Instant Pot Steak Sandwiches and Slow Cooker BBQ Chicken Sandwiches.
How to make the a restaurant style chicken sandwich:
How to make the a restaurant style chicken sandwich:Ingredients:
- Chicken breast cutlets
- Flour
- Panko Bread Crumbs
- Eggs
- Paprika
- Onion Powder
- Garlic Powder
- Salt and Pepper
- Vegetable Oil or Canola Oil
- Buns
- Lettuce, tomatoes, onion for garnish
Equipment:
- Shallow Bowls
- Skillet
- Meat Tenderizer or Rolling Pin
Directions:
- On a cutting board or even surface, cover chicken with plastic wrap. Then using a meat tenderizer or rolling pin pound them lightly until even on both sides and the chicken is 1/2 inch thick. Remove the plastic and rub the chicken generously with salt and pepper. Set aside.
- In three shallow bowls measure out the flour and eggs. In the third bowl combine Panko, paprika, garlic powder and onion powder.
- One by one coat the prepared chicken breasts in flour, then eggs, and finally panko mixture. Make sure you thoroughly coat the chicken at each stage, especially the last one.
- Heat up vegetable oil (about ⅓ cup for 2 chicken breasts) in a skillet over high heat.Once the oil is hot, carefully place the chicken in the pan not touching each other (you may need to do it in batches, cleaning the pan surface after each batch with a paper towel). Cook each chicken breast for 3-4 minutes on both sides or until golden brown and crispy. Remove from pan on a plate lined with paper towels to drain the excess oil.
- Prepare sandwiches with lettuce and sliced vegetables or other toppings of your choice.
Topping Suggestions for Crispy Chicken Sandwiches:
- Pickles
- Lettuce
- Tomatoes
- Onions
- Hot Sauce
- Jalapeños
- Cheese
- Mayo, mustard, ranch or our favorite homemade honey mustard sauce.
How to make Honey Mustard Sauce:
Ingredients:
- Dijon mustard
- Honey
- Mayonnaise
- Lemon Juice
- Cayenne
- Garlic Powder
- Paprika
- Apple Cider Vinegar
- Salt and Pepper
Instructions:
- Combine all ingredients in a jar, close tightly, shake until well combined.
Variations and Substitutions:
After frying the chicken slice it lengthwise into strips. Pile chicken, lettuce, onions, honey mustard sauce and other garnishes of choice on top of a tortilla to make a Crispy Chicken Wrap.
Chop fried chicken breast in to bite size pieces and serve in a salad. The honey mustard sauce makes a great salad dressing too!
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest for more recipe ideas!
Crispy Chicken Sandwiches
These delicious Crispy Chicken Sandwiches are a just like you get at your favorite restaurant. But, because they are homemade they are a healthier, fresher version you can enjoy anytime.
Ingredients
- 4 chicken breast
- ¾ cup panko breadcrumbs
- ¾ cup flour
- 2 large eggs lightly beaten
- salt and pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup vegetable or conola oil for cooking use a ½ cup per batch of chicken fried
- lettuce and vegetables of choice
- buns
Instructions
-
On a cutting board or even surface, cover chicken with plastic wrap. Then using a meat tenderizer* or rolling pin pound them lightly until even on both sides and the chicken is 1/2 inch thick. Remove the plastic and rub the chicken generously with salt and pepper. Set aside.
-
In three shallow bowls measure out the flour and eggs. In the third bowl combine Panko, paprika, garlic powder and onion powder.
-
One by one dredge the chicken breasts in flour, then eggs, and finally panko mixture. Make sure you thoroughly coat the chicken at each stage, especially the last one.
-
Heat up vegetable oil (about ⅓ cup for 2 chicken breasts) in a skillet over high heat.
-
Once the oil is hot, carefully place the chicken in the pan spacing them so they are not touching.
-
Cook each chicken breast for 3-4 minutes on both sides or until golden brown and crispy.
-
Remove from pan on a plate lined with paper towels to drain the excess oil.
-
If cooking the chicken in batches clean the pan surface after each batch with a paper towel.
-
Prepare sandwiches with lettuce and sliced vegetables or other toppings of your choice.
Recipe Notes
*use the flat side of the tenderizer to flatten the chicken
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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