Crispy Chicken Sandwich

Yum! Frying is something I don’t do very often so it’s definitely a treat for us. Everyone enjoyed it – even my pickiest eater. I love panko breadcrumbs because the texture creates the perfect, crunchy crust on whatever you stick it too. I have used it to top macaroni (twice), chicken parm, and mahi-mahi. I don’t even buy regular breadcrumbs anymore. Another great thing about this recipe is that it is easily modified if your family prefers more or less spice. Next time I might try more cayenne pepper or maybe I’ll add my homemade blackening seasoning to the panko. Oh, and if you don’t want to bother with pounding the chicken, you could use cutlets or chicken tenders and adjust the cooking time. Thanks for reading, enjoy!

Crispy Chicken Sandwiches – Mom Makes…

  • 1 1/2 pounds boneless, skinless chicken breast (I had 3 large)
  • 1 cup AP flour
  • 2 eggs
  • 1 1/2 cups panko
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • kosher salt and ground pepper
To finish the Sandwich:
  • sandwich rolls
  • pepper jack or your favorite cheese
  • Plum tomatoes, sliced
  • Romaine leaf lettuce
  • barbecue sauce, honey, ketchup or your preferred condiment
  • pickles
Directions –
1. Preheat oven to 275 degrees and place a wire rack on top of a half sheet pan. Place chicken breasts in a resealable plastic bag. Pound with the flat side of meat mallet until flattened to 1/2  inch thick. Once your chicken is pounded, cut each breast in half ( I ended up with 6 pieces). I did this so the chicken would fit better on the bun and also for easier cooking.
2. In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.
3. Dredge pieces in the flour to coat, shaking off any excess flour. Dip the floured chicken into the egg and then coat with the panko mixture. Place on a plate to rest. Repeat with remaining pieces.
4.  Heat 1/ 2 inch of oil in a skillet over medium heat. Once the oil starts to shimmer, sprinkle a little flour over it. If it sizzles its ready. Fry chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel lined plate and set aside.
5. Once the chicken is done, place on the rack lined baking sheet and lightly salt while still hot then place the sheet in the oven to keep warm. Repeat with remaining chicken pieces. Assemble your sandwich and enjoy!
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