This recipe makes crispy chicken sandwiches for two. It includes crispy chicken breasts cooked with a selection of herbs and spices which is then added to brioche buns with romaine lettuce and mayo.
If you love take-away chicken sandwiches then why not try this crispy chicken sandwich recipe. It’s honestly so good and absolutely full of flavour.
I developed this recipe many years ago and it has been a family favourite until now. Serving the crispy chicken in brioche rolls adds a slight sweetness to these sandwiches which makes them even more delicious.
You can serve these crispy sandwiches with fries but I tend to eat them alone as they are very filling and tend to keep me full for a while. Serve them for lunch or dinner for a quick tasty meal.
Ingredients for Crispy Chicken Sandwiches
- Chicken breasts – use 1 large chicken breast.
- Seasonings – this recipe uses a selection of herbs and spices for seasoning the chicken directly and to season the flour breading. These include: salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, celery salt, basil, thyme and oregano.
- Milk – I use semi skimmed or whole milk.
- Lemon juice – this helps to tenderise the chicken.
- Egg – to bind the flour to the chicken.
- Flour – use plain or all-purpose flour.
- Sunflower oil – you can use any oil you prefer or already have.
- Brioche rolls – use any bread rolls though the crispy chicken goes perfect with brioche buns.
- Romaine lettuce – or iceberg lettuce.
- Mayonnaise – I use reduced fat but use any mayo you prefer.
How to Make Crispy Chicken Sandwiches
1. Start by carefully slicing the chicken breast sideway. Season the chicken breasts with salt, black pepper, garlic powder, onion powder and paprika then set aside. To a small bowl, add and combine the milk, lemon juice and egg. Place both chicken breast pieces into the milky mixture and allow them to soak for 15 minutes.
2. While the chicken is soaking in the milk, prepare the flour breading. Add and combine all the breading ingredients to a shallow bowl. Remove the chicken breasts from the milky mixture and place them into the flour breading and ensure the chicken gets fully coated in the flour. Turn the chicken a few times in the flour to coat it as much as possible.
3. Place the bowl in the fridge with the chicken still in the flour. After 30 minutes, remove the chicken from the fridge and turn the breasts again to ensure they are coated well. Allow the chicken to sit at room temperature while you heat the oil in a frying pan or skillet.
4. Once the oil reaches 150oC/302oF, carefully place both chicken pieces into the pan. Cook for 10 - 12 turning half way through. If you have a thermometer then ensure the chicken reaches 72oC/161oF.
5. Remove the chicken breasts and place them on a plate lined with kitchen towel. Allow to sit for 2 minutes. Add 1 teaspoon of mayo on both sides of each brioche bun and spread. Place the chicken on the bottom buns then top the chicken with lettuce. Place the top bun on the lettuce and serve.
Recipe Tips
- When cooking the chicken, if you find the coating is browning to quickly then just reduce the heat slightly.
Nutrition
Nutrition based on 1 serving - Calories: 549kcal | Fat: 19.8g | Saturates: 3.3g | Carbs 59.1g | Sugar: 8.2g | Fibre: 3.9g | Protein: 31.8g | Salt: 2.11g.
Storage
This recipe is best enjoyed immediately.
Recipes that may interest you!
Crispy Chicken Sandwich
Ingredients
- 1 large chicken breast
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon paprika
- 60ml milk
- 1 teaspoon lemon juice
- 1 medium egg
Flour Breading
- 80g plain flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon celery salt
- ½ teaspoon basil dried
- ¾ teaspoon thyme dried
- ¾ teaspoon oregano dried
Additional Ingredients
- 100ml sunflower oil
- 2 brioche buns
- 35g romaine lettuce
- 4 teaspoon mayonnaise reduced fat
Instructions
- Start by carefully slicing the chicken breast sideway. Season the chicken breasts with salt, black pepper, garlic powder, onion powder and paprika then set aside. To a small bowl, add and combine the milk, lemon juice and egg. Place both chicken breast pieces into the milky mixture and allow them to soak for 15 minutes.
- While the chicken is soaking in the milk, prepare the flour breading. Add and combine all the breading ingredients to a shallow bowl. Remove the chicken breasts from the milky mixture and place them into the flour breading and ensure the chicken gets fully coated in the flour. Turn the chicken a few times in the flour to coat it as much as possible.
- Place the bowl in the fridge with the chicken still in the flour. After 30 minutes, remove the chicken from the fridge and turn the breasts again to ensure they are coated well. Allow the chicken to sit at room temperature while you heat the oil in a frying pan or skillet.
- Once the oil reaches 150oC/302oF, carefully place both chicken pieces into the pan. Cook for 10 - 12 turning half way through. If you have a thermometer then ensure the chicken reaches 72oC/161oF.
- Remove the chicken breasts and place them on a plate lined with kitchen towel. Allow to sit for 2 minutes. Add 1 teaspoon of mayo on both sides of each brioche bun and spread. Place the chicken on the bottom buns then top the chicken with lettuce. Place the top bun on the lettuce and serve.
Leave a Reply