Chicken Sandwich Recipe
American · Main course · 27 min total
A classic chicken sandwich with a crispy, seasoned chicken breast, fresh lettuce, tomato, and a creamy mayo spread, all tucked into a soft bun.
15
min prep
min prep
12
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 4 hamburger buns
- 4 leaves lettuce
- 4 slices tomato
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound chicken breasts to even thickness (about 1/2 inch). Season with salt and pepper.
- In a shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- In another bowl, beat eggs. In a third bowl, place panko.
- Dredge each chicken breast in flour mixture, then dip in egg, then coat with panko, pressing gently.
- Place breaded chicken on prepared baking sheet. Bake for 10-12 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
- Meanwhile, mix mayonnaise and Dijon mustard in a small bowl.
- Toast buns lightly. Spread mayo mixture on bottom buns. Top with lettuce, tomato, and chicken. Cover with top buns.
Tips
- For extra crunch, you can shallow-fry the chicken in oil instead of baking.
- Add pickles or cheese for variation.
- Leftover chicken can be stored in the fridge for up to 3 days and reheated in a toaster oven.
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