Description
This Crispy Lemon Pepper Chicken Sandwich features tender, juicy chicken breasts seasoned with a zesty blend of spices, coated in a crunchy breadcrumb crust, and pan-fried to golden perfection. Topped with a tangy lemon-mustard mayo, fresh lettuce, tomato slices, and fresh parsley on toasted hamburger buns, this sandwich offers a perfect balance of crispy texture and bright citrus flavors that make for an irresistible dinner option.
Ingredients
Units
Scale
Chicken and Coating
- 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 Assembly
- 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
- Slice the chicken: Place the chicken breast on a cutting board and carefully slice it horizontally to create two thinner pieces, ensuring even cooking.
- Prepare the flour mixture: In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Stir until fully incorporated.
- Whisk egg wash: In another shallow bowl, crack the egg and add the water. Whisk together until smooth.
- Prepare the breadcrumbs: In a third shallow bowl, place the breadcrumbs for coating.
- Coat the chicken: Dip each piece of chicken first into the flour mixture, coating evenly, then into the egg wash allowing excess to drip off, followed by pressing it into the breadcrumbs to coat thoroughly.
- Heat the oil: Place the breaded chicken on a plate and set aside as you heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- Fry the chicken: Carefully add the chicken pieces to the skillet without overlapping, cooking about 4 to 5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Toast the buns: While the chicken cooks, cut hamburger buns in half and toast lightly on a separate pan or toaster until golden brown.
- Make the lemon-mustard sauce: In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, and lemon zest until smooth and well combined.
- Assemble the sandwich: Spread a generous amount of lemon-mustard sauce onto the bottom half of each toasted bun, place a crispy chicken piece on top, followed by shredded lettuce and tomato slices.
- Add finishing touches: Sprinkle fresh chopped parsley over the tomato for color and flavor, then close the sandwich with the top half of the bun.
- Serve: Serve immediately while warm and crispy for the best experience.
Notes
- For extra crispiness, double-dip the chicken in the flour, egg, and breadcrumb mixture for a thicker crust.
- Increase the cayenne pepper or add hot sauce to the mayo-mustard sauce for a spicier kick.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safety and optimal juiciness.
- For a lighter version, bake the breaded chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, instead of frying.
- Customize with toppings like pickles, cheese, or avocado to enhance flavor and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
