Crispy Chicken Sandwich
A satisfying sandwich featuring juicy pan-fried chicken breasts with a crunchy coating and tangy honey mustard sauce.
Equipment
- Skillet
- Mixing Bowl
- Meat Mallet
Ingredients
- 4 pieces boneless skinless chicken breasts (cut in half lengthwise if large)
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 large eggs lightly beaten
- 1 cup panko breadcrumbs
- 1 tsp. paprika
- Vegetable oil for cooking
- 1/2 cup Dijon mustard
- 5-6 Tbsp. honey
- 1/2 cup mayonnaise
- 1 Tbsp. lemon juice
- 1/4 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1 tsp. apple cider vinegar
- 4 pieces burger buns
Instructions
- Pound chicken breasts to an even thickness and season with half of the salt, pepper, garlic powder, and onion powder.
- Set up a coating station: combine remaining flour with the other half of the seasonings. Dredge chicken in flour, dip in eggs, then coat in panko mixed with paprika.
- Heat vegetable oil in a skillet over high heat. Fry chicken for 3-4 minutes on each side until golden brown.
- Remove cooked chicken and drain on paper towels.
- Prepare honey mustard sauce by mixing all sauce ingredients in a jar and shaking until smooth.
- Assemble sandwiches: spread honey mustard on the bottom half of each bun, add lettuce, chicken, more sauce, and preferred vegetables. Top with bun halves and serve immediately.
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Notes
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.