Description
A crunchy, spicy chicken sandwich brightened by a tangy, creamy lemon mayo — perfect for weeknights.
Ingredients
- Boneless, skinless chicken breasts
- Buttermilk (or plain yogurt thinned with milk)
- Cayenne pepper (to taste)
- Salt
- Black pepper
- Panko breadcrumbs
- Paprika (smoked or sweet)
- Brioche buns (or potato rolls)
- Lettuce (romaine or iceberg)
- Tomato (ripe slicing tomatoes)
- Mayonnaise
- Lemon juice (fresh)
- Neutral oil for frying (vegetable or canola)
- Optional: garlic powder, onion powder, shredded cheese, pickles
Instructions
- Marinate: Combine buttermilk, cayenne, salt, and black pepper in a bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes.
- Preheat: Set oven to 400°F (200°C) or air fryer to 375°F. For frying, heat oil to 350°F (175°C).
- Prep coating: Mix breadcrumbs with paprika, and optional garlic powder.
- Coat chicken: Remove chicken from marinade, dredge through breadcrumbs.
- Cook: Fry for 4–6 minutes per side until golden. Alternatively, bake for 18–25 minutes until golden and cooked through, or air-fry for 10–15 minutes.
- Make sauce: Mix mayo with lemon juice, salt, and pepper.
- Assemble: Toast buns, spread sauce, layer with lettuce, tomato, and fried chicken.
Notes
For extra crunch, double-coat the chicken. Store cooked chicken and sauce separately for better texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Frying/Baking
- Cuisine: American