Description
This Crispy Lemon Pepper Chicken Sandwich features tender, juicy chicken breasts coated in a flavorful blend of spices and breadcrumbs, fried to golden perfection. Paired with a tangy lemon mustard sauce, fresh lettuce, and ripe tomato, all nestled in a lightly toasted hamburger bun, this sandwich offers a delightful combination of crispiness and zesty freshness perfect for a satisfying dinner.
Ingredients
Units
Scale
Chicken and Breading
- 1 boneless, skinless chicken breast
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 large egg
- 1 tablespoon water
- 1 cup breadcrumbs
- 1 cup buttermilk
- 1 tablespoon vegetable oil
Sandwich Components
- 1 hamburger bun
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh parsley
- 1 cup shredded lettuce
- 1 tomato, sliced
Instructions
- Prepare the Chicken: Slice the boneless, skinless chicken breast horizontally into two thinner pieces for even cooking.
- Mix Dry Coating: In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Stir until evenly mixed.
- Prepare Egg Wash: In another shallow bowl, whisk together the large egg and water until smooth.
- Set Breadcrumbs: Place breadcrumbs in a third shallow bowl.
- Bread the Chicken: Dip each chicken piece first in the flour mixture, coating evenly, then into the egg wash, letting excess drip off, and finally press into the breadcrumbs to fully coat.
- Heat Oil: Pour vegetable oil into a large skillet and heat over medium-high heat until shimmering.
- Fry Chicken: Add the breaded chicken pieces carefully to the hot oil without overlapping. Fry for 4 to 5 minutes per side until golden brown and crispy.
- Drain Excess Oil: Remove fried chicken and place on a paper towel-lined plate to absorb excess oil.
- Toast Buns: While the chicken cooks, split the hamburger buns and toast them lightly on a pan or toaster until golden brown.
- Make Lemon Mustard Sauce: In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, and lemon zest until smooth and combined.
- Assemble Sandwich: Spread a generous amount of lemon mustard sauce on the bottom halves of the toasted buns.
- Add Chicken: Place a crispy chicken piece on each bun base atop the sauce.
- Add Fresh Toppings: Top the chicken with shredded lettuce and tomato slices.
- Garnish: Sprinkle freshly chopped parsley over the tomato for extra flavor and color.
- Close Sandwich: Place the top halves of the buns over the assembled ingredients to finish the sandwich.
- Serve Immediately: Enjoy the sandwich while warm and crispy for the best texture and taste.
Notes
- For extra crispiness, double-dip the chicken in the flour, egg, and breadcrumb mixture for a thicker crust.
- Increase cayenne pepper or add hot sauce to the sauce for more spice.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safety.
- For a lighter version, bake the breaded chicken at 400°F (200°C) for 15-20 minutes, flipping halfway instead of frying.
- Customize with additional toppings like pickles, cheese, or avocado for added flavor and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
