Crispy Baked Chicken Sandwich
Makes 2 Sandwiches, each sauce makes enough for 2 servings….so choose your own adventure!
For the chicken:
One 8-9oz chicken breast
1/2 cup panko crumbs (use panko, bread crumbs will not produce the same results)
2tbs sour cream
For a spicy chicken sandwich glaze (makes enough for 2 sandwiches):
4tbs Frank’s Original Red Hot
For a tangy and savory lemon mayo (makes enough for 2 sandwiches):
2tbs light mayo
1/2tsp fresh lemon juice
1/2tsp lemon zest
1/4tsp onion powder
Pinch of cayenne pepper (optional)
For sandwich assembly:
2 brioche buns
2-4 romaine leaves
1 medium tomato thinly sliced (a roma or medium tomato would be best here, you don’t want something too juicy as it will be too soggy for the sandwich)
Preheat your oven to 425º and prep a baking sheet with a layer of parchment paper, lightly misted with aerosol olive oil (or similar product).
Slice the chicken lengthwise to produce two equally-sized thin fillets. Place fillets between two pieces of cling-wrap and pound with either a meat tenderizer or the bottom of a small skillet until chicken is 1/2-1/4in in thickness and mostly even.
Pour panko crumbs onto a plate and spread out into an even thin layer.
Pat chicken dry with paper towels, then brush one side with half of the sour cream. Sprinkle on salt and pepper, then place sour cream side down onto the panko. Press the chicken to ensure that the panko sticks well. Coat the other side of chicken with sour cream, then salt and pepper, and repeat the panko process. Ensure that the chicken is evenly coated by pressing the panko into it.
Move both chicken fillets to the prepared baking sheet and place in the oven for 15 minutes.
While the chicken is cooking, slice your tomato into thin slices, toast your buns, and prepare your preferred sauce (see below).
At the 15 minute mark, check the cook of your chicken, you can slice through the middle of the breast and if it doesn’t seem completely done, cook an additional 5 minutes. If the breading isn’t as crispy as you want, turn the oven to a low broil and watch closely for a few minutes until the coating crisps up. Since this is a panko coating, as opposed to a fried coating, the color of the crisp outside will be more pale blonde than deep golden when it is done.
To Prepare the spicy glaze:
Combine honey, hot sauce, and butter in s a small microwave-safe bowl. Microwave in short 5-10 second bursts, stirring in between, until the mixture is warm and the butter has melted.
Once chicken has finished cooking, brush glaze generously over all sides of the chicken fillet and prepare your sandwich with the lettuce and tomato.
To Prepare the lemon mayo:
Grate half a lemon, then juice half and set aside in a separate bowl.
In another small bowl, combine the mayo, onion powder, salt, and pepper.
Add 1/2tsp lemon juice and 1/2tsp lemon zest to the mayo mixture and mix well.
Taste test the mayo and adjust salt, pepper, or lemon flavors to your liking. If you want it spicy, a pinch of cayenne will do.
Once the chicken is done, spread mayo over one side of the bun and prepare your sandwich with the lettuce and tomato.
Don’t expect this to be the same as a fried chicken sandwich, you’ll be disappointed if you think it will be the same. Instead, you’re getting a delicious crispy sandwich, at almost half the calories of a traditional fried chicken fillet.
Since panko crumbs are providing most of the crispiness, I try to limit the amount of the “wet” condiments that go on the sandwich.
I like to pair this with a light side like the apple and carrot slaw in the picture (recipe to come soon!).