Crispy Breaded Chicken Sandwich Delight
Crispy breaded chicken breast on a toasted bun with mayo, lettuce, tomato and pickles. Quick, satisfying, and easy to customize.
Crispy Breaded Chicken Sandwich Delight
Crispy breaded chicken breast on a toasted bun with mayo, lettuce, tomato and pickles. Quick, satisfying, and easy to customize.
Ingredients
16 items
500 gramschicken breastKetoPaleo
2 teaspoonssalt
1 teaspoonblack pepper
1 teaspoonpaprika
1 teaspoongarlic powder
100 gramsall-purpose flour
2 unitseggs
150 gramsbreadcrumbs
400 millilitersvegetable oil
2 unitsburger bun
2 tablespoonsmayonnaise(optional)Dairy-Free
2 pieceslettuce(optional)VeganVegetarian
1 unittomato(optional)VeganVegetarian
4 slicespickles(optional)VeganVegetarian
2 slicescheddar cheese(optional)
1 unitlemon(optional)VeganVegetarian
Instructions
Even and season the chicken
Slice the chicken breasts horizontally if very thick to make two even cutlets, or place between two sheets of plastic and gently pound to an even thickness of about 1–1.2 cm. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder.Tips:
- •Pounding to even thickness ensures even cooking and a juicier result.
- •If you prefer more heat, add 1/2 teaspoon cayenne to the seasoning mix.
Set up breading station
Arrange three shallow bowls: (1) flour, (2) beaten eggs with a pinch of salt and pepper, (3) breadcrumbs. Pat the seasoned cutlets dry before dredging to help the coating stick.Tips:
- •Use a fork to fluff breadcrumbs for a lighter crust.
- •Chill the breaded cutlets briefly to help the coating adhere.
Substitutions
Final notes
This sandwich is easily customized: swap breadcrumbs and flour for gluten-free versions, use vegan mayo and omit cheese for a dairy-free/vegan-friendly build (use a plant-based cutlet for full vegan). For extra crunch, double-dip in egg and breadcrumbs. Leftovers store refrigerated for up to 2 days; re-crisp in a hot oven rather than microwave.
Instructions
Even and season the chicken
Slice the chicken breasts horizontally if very thick to make two even cutlets, or place between two sheets of plastic and gently pound to an even thickness of about 1–1.2 cm. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder.Tips:
- •Pounding to even thickness ensures even cooking and a juicier result.
- •If you prefer more heat, add 1/2 teaspoon cayenne to the seasoning mix.
Set up breading station
Arrange three shallow bowls: (1) flour, (2) beaten eggs with a pinch of salt and pepper, (3) breadcrumbs. Pat the seasoned cutlets dry before dredging to help the coating stick.Tips:
- •Use a fork to fluff breadcrumbs for a lighter crust.
- •Chill the breaded cutlets briefly to help the coating adhere.
Substitutions
Final notes
This sandwich is easily customized: swap breadcrumbs and flour for gluten-free versions, use vegan mayo and omit cheese for a dairy-free/vegan-friendly build (use a plant-based cutlet for full vegan). For extra crunch, double-dip in egg and breadcrumbs. Leftovers store refrigerated for up to 2 days; re-crisp in a hot oven rather than microwave.
Nutritional facts
per serving