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Chicken Sandwich Platter Recipe

American · Main course · 35 min total

A hearty and satisfying chicken sandwich platter with crispy breaded chicken, fresh toppings, and a tangy sauce, perfect for a casual lunch or dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• 4 hamburger buns, split and toasted
• 4 leaves lettuce
• 4 slices tomato
• 4 slices red onion
• 1/4 cup mayonnaise
• 2 tablespoons hot sauce (e.g., Frank's RedHot)
• 1 tablespoon honey

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
2. In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper. In another dish, place beaten eggs. In a third dish, place panko breadcrumbs.
3. Dredge each chicken breast in flour mixture, then dip in egg, then coat with panko, pressing gently to adhere.
4. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering. Fry chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.
5. In a small bowl, mix mayonnaise, hot sauce, and honey to make the spicy sauce.
6. Spread spicy sauce on the cut sides of toasted buns. Place lettuce, tomato, and red onion on bottom buns. Top with chicken breast and close sandwiches.
7. Serve immediately with fries or a side salad.

Tips

• For extra crunch, use seasoned panko or add 2 tablespoons grated Parmesan to the breadcrumbs.
• Leftover chicken can be stored in the refrigerator for up to 3 days; reheat in a toaster oven for best texture.
• Adjust the hot sauce amount to your preferred spice level.

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