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Golden Crunch Chicken Sandwiches

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A crispy, flavorful chicken sandwich featuring golden-breaded chicken breasts topped with a delicious sauce, served on a soft bun with optional lettuce, tomato, and pickles.

Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cayenne pepper (optional for extra heat)

Salt and pepper to taste

1 large egg

1/4 cup buttermilk

2 cups panko breadcrumbs

Vegetable oil (for frying)

4 soft sandwich buns

Lettuce, tomato, and pickles (optional, for toppings)

1/2 cup mayonnaise

1 tablespoon Dijon mustard (optional for added flavor)

Instructions

  1. Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure they cook evenly. Season with salt and pepper.
  2. Set up the breading station: In one shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another bowl, whisk together the egg and buttermilk. In a third bowl, place the panko breadcrumbs.
  3. Dredge each chicken breast first in the flour mixture, making sure it's fully coated. Then dip it into the egg mixture and finally coat it in the panko breadcrumbs, pressing down gently to adhere the crumbs.
  4. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the breaded chicken breasts and fry for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  5. While the chicken is frying, toast the sandwich buns lightly. Spread mayonnaise (and Dijon mustard, if using) on the bottom half of each bun.
  6. Once the chicken is cooked, place it on the bottom bun. Add any desired toppings such as lettuce, tomato, and pickles. Top with the other half of the bun.
  7. Serve immediately while hot and crispy. Enjoy your Golden Crunch Chicken Sandwich with your favorite side dish!

Notes

  • For extra heat, increase the cayenne pepper or add a few dashes of hot sauce to the breading mix.
  • For a lighter version, bake the breaded chicken at 400°F (200°C) for 25-30 minutes instead of frying.
  • Feel free to customize the bun with options like brioche, whole wheat, or a lettuce wrap for a lower-carb option.
  • Store leftover chicken breasts in an airtight container for up to 3 days. Keep the buns and toppings separate to maintain freshness.
  • Reheat the chicken in the oven at 375°F (190°C) for 10-15 minutes to retain crispiness.

Nutrition

Find it online: https://recipesbyjanet.com/golden-crunch-chicken-sandwiches/