Crispy Chicken Sandwich Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts* (about 4-6 ounces each)
- 1 cup milk (or buttermilk)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Vegetable oil (high smoke point for frying)
For the Sandwiches
- 4 hamburger buns
- 4 pieces leaf lettuce
- 8 slices tomato
- 16 pickle slices
- ½ red onion (sliced into rings)
- 8 tablespoons Dijon mustard
Instructions
- 1
Prepare
- 2
Place the chicken in a small shallow bowl and then add the milk. Set aside.**
- 3
In another small bowl, whisk the eggs until scrambled.
- 4
In a third bowl, stir together the flour and seasonings until well mixed.
- 5
Dredge
- 6
To prepare the chicken, coat each milk covered chicken breast with the flour/seasonings mixture. Dip the coated chicken breast into the whisked eggs, then back into the flour and seasoning mixture. Gently place each piece of chicken onto a plate until all pieces have been dipped and coated.
- 7
Heat the oil in an electric skillet or large/deep pan. Use enough oil to cover the chicken, about 1-2 inches depending on the thickness of the chicken. If using an electric skillet, heat the oil to 375°F. Check if the oil is ready by dropping a little flour mix into the pot. If it fizzes, it's ready! If you have a thermometer, it should register at 375°F.
- 8
Fry
- 9
Once the oil is heated, place 2 of the chicken breasts in the skillet and allow to cook until they are golden brown. (I flip them over half way). This will take about 5-7 minutes on each side.
7 min - 10
Use an instant-read thermometer to test for doneness. The chicken should register at 165°F.
- 11
Assemble the sandwiches with your favorite sauces and garnishes.
Nutrition
Per serving (based on 4 servings)
