Crispy Chicken Sandwich
A broad, golden panko-crusted chicken cutlet gives this sandwich its crunch. Pound the chicken breasts evenly before coating them in flour, egg, and panko, then shallow-fry them in batches. Even thickness helps the chicken cook through without letting the crust get too dark.
Serve each cutlet on a lightly toasted brioche-style bun with creamy honey mustard, lettuce beneath the chicken, and thin slices of cucumber, tomato, and red onion above it. Assemble just before serving to keep the crust crisp and the bun from softening.
Ingredients for Crispy Chicken Sandwiches
- About 1 1/2 lb boneless, skinless chicken breasts, cut into 4 cutlets (680g)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup all-purpose flour (60g)
- 2 large eggs
- 1 1/2 cups panko breadcrumbs (75g)
- 1 teaspoon garlic powder
- Neutral high-heat oil, enough to reach about 1/2 inch deep in the skillet (approximately 1 1/2 to 2 cups, depending on the pan)
- 1/3 cup mayonnaise (75g)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 4 brioche-style hamburger buns, split
- 4 leaf lettuce leaves
- 1/2 medium cucumber, thinly sliced
- 1 medium tomato, thinly sliced
- 1/2 small red onion, thinly sliced
Optional: Add a pinch of cayenne to the flour for mild heat, or serve dill pickle chips alongside the sandwiches.
How to Make Crispy Chicken Sandwiches
- Pound and season the chicken: If needed, slice the breasts horizontally to make 4 cutlets. Place them between sheets of parchment or plastic wrap and pound to an even thickness of about 1/2 inch. Pat dry and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Bread the cutlets: In one shallow dish, mix the flour with the remaining salt and pepper and the garlic powder. Beat the eggs in a second dish and put the panko in a third. Coat each cutlet in flour, shaking off the excess, then dip in egg and gently press into the panko on both sides. Handle the coated cutlets gently.
- Prepare the sauce and toppings: Stir the mayonnaise, Dijon, and honey together until smooth. Slice the cucumber, tomato, and red onion, and separate the lettuce leaves.
- Heat the oil and toast the buns: Pour oil to a depth of about 1/2 inch into a large, heavy skillet, ideally 10 to 12 inches wide. Heat over medium to medium-high until the oil reaches about 350°F (175°C). Toast the buns cut-side down in a separate dry skillet or toaster until lightly golden.
- Shallow-fry the chicken: Add the cutlets carefully, leaving space between them; work in batches if needed. Fry uncovered for about 3 to 4 minutes per side as a starting estimate. Start checking the first side after about 3 minutes, and turn once it is golden and releases readily. Adjust the heat to keep the oil near 350°F, letting it return to temperature between batches. The crust should be golden and crisp, and the thickest part of each cutlet must reach 165°F (75°C) before removal. Thickness and oil temperature can change the cooking time.
- Drain and assemble: Transfer the chicken to a wire rack set over a rimmed baking sheet for a brief drain. Spread sauce on the buns, then place lettuce on each bottom bun. Add a cutlet, more sauce, cucumber, tomato, and red onion. Set the top buns slightly askew to leave the layers visible, and serve promptly.
How to Keep the Coating Crisp
Shake off excess flour before dipping the chicken in egg, and press the panko on gently rather than packing it down. This coating sequence helps the crumbs cling, though it cannot guarantee they will stay in place. Avoid repeatedly moving the cutlets as they fry.
If the skillet is crowded or the oil cools too much, the crust can become soft and oily. Fry in batches, let the oil recover to about 350°F between them, and drain the finished cutlets on a rack instead of a plate.
How to Keep the Bun from Getting Soggy
Toast the cut sides of the buns and wait until the chicken is ready before assembling. Keep the lettuce beneath the cutlet and the cucumber, tomato, and onion above it, so the juicy toppings spend less time against the bottom bun.
Storage and Make-Ahead
The sauce and sliced vegetables can be prepared ahead and refrigerated separately from the chicken and buns. Refrigerate leftover cooked chicken in a covered container for up to 2 days and leftover sauce in an airtight container for up to 1 week. For the crispest sandwich, fry the chicken and assemble just before serving.
Nutrition
Approximate nutrition per sandwich, based on 4 sandwiches: 780 calories, 50g protein, 30g fat, and 65g carbohydrates. Per 100g: about 210 calories, 14g protein, 8g fat, and 18g carbohydrates. Values vary with bun size, how much breading adheres, and how much oil the chicken absorbs.
Equipment
- Meat mallet
- Shallow dishes
- Large heavy skillet
- Instant-read thermometer
- Wire rack
- Rimmed baking sheet
Ingredients
For the Chicken
- About 1 1/2 lb boneless, skinless chicken breasts, cut into 4 cutlets (680 g)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup all-purpose flour (60 g)
- 2 large eggs
- 1 1/2 cups panko breadcrumbs (75 g)
- 1 teaspoon garlic powder
- Neutral high-heat oil, enough for about 1/2 inch depth in the skillet (approximately 1 1/2 to 2 cups)
For the Honey Mustard
- 1/3 cup mayonnaise (75 g)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
For Serving
- 4 brioche-style hamburger buns, split
- 4 leaf lettuce leaves
- 1/2 medium cucumber, thinly sliced
- 1 medium tomato, thinly sliced
- 1/2 small red onion, thinly sliced
Optional
- Pinch of cayenne pepper
- Dill pickle chips, for serving
Instructions
- If needed, slice the chicken breasts horizontally to make 4 cutlets. Place between sheets of parchment or plastic wrap and pound to an even thickness of about 1/2 inch.
- Pat the chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a shallow dish, mix the flour with the remaining salt and pepper and the garlic powder. Add cayenne to the flour if using.
- Beat the eggs in a second shallow dish and place the panko in a third.
- Coat each cutlet in flour, shaking off the excess. Dip in egg, then gently press into the panko on both sides.
- Stir the mayonnaise, Dijon mustard, and honey together until smooth. Slice the cucumber, tomato, and red onion, and separate the lettuce leaves.
- Pour oil into a large, heavy skillet to a depth of about 1/2 inch. Heat over medium to medium-high until it reaches about 350°F (175°C).
- Toast the buns cut-side down in a separate dry skillet or toaster until lightly golden.
- Fry the cutlets carefully without crowding the skillet, working in batches if needed. Cook for about 3 to 4 minutes per side as a starting estimate, turning once the first side is golden and releases readily.
- Keep the oil near 350°F (175°C), allowing it to return to temperature between batches. Check that the thickest part of each cutlet reaches 165°F (75°C) before removing it.
- Transfer the chicken to a wire rack set over a rimmed baking sheet to drain briefly.
- Spread honey mustard on the buns. Place lettuce on each bottom bun, then add a cutlet, more sauce, cucumber, tomato, and red onion. Add the top buns and serve promptly.
Tips
- Pound the chicken to an even thickness so it cooks through before the coating gets too dark.
- Shake off excess flour and press the panko on gently rather than packing it down.
- Avoid repeatedly moving the cutlets while they fry.
- Fry in batches and let the oil return to about 350°F (175°C) between batches.
- Drain the cooked chicken on a wire rack rather than a plate to help keep the crust crisp.
Variations
- Mildly Spicy Chicken Sandwich: Add a pinch of cayenne to the flour for mild heat.
- Pickle-Side Sandwich: Serve dill pickle chips alongside the sandwiches.