Get ready to indulge in the ultimate treat with these mouthwatering Pan-Fried Chicken Sandwiches! Picture succulent, seasoned chicken perfectly nestled between ultra-buttery brioche buns, waiting to be customized with all your favorite toppings.
This easy recipe promises a delicious homemade chicken sandwich experience that will have your taste buds dancing in delight!
Table of Contents
- Why I Love This Recipe
- Expert tips
- Recipe FAQs
- Reader comments
- Process shots for Breaded Chicken Breast Sandwich
- You may also enjoy
Why I Love This Recipe
This recipe is easy, and you get a flavorful restaurant-quality sandwich right in your own home.
Expert tips
Pounding the chicken flat helps tenderize it and allows the chicken to cook more evenly.
Marinating chicken in buttermilk makes it exceptionally tender, juicy, and flavorful.
Recipe FAQs
We love lettuce, mayo, and dill pickle chips on this chicken burger, but you can also try any of your favorite sandwich toppings like cheese, tomato, onions, or mustard.
Reader comments
Janet – This recipe was simply delicious. So tender and flavorful. Better than take-out chicken sandwiches. So worth the effort. My husband and I both loved it.
Process shots for Breaded Chicken Breast Sandwich
You may also enjoy
- Zesty Italian BBQ Chicken
- Arby’s Roast Beef and Cheddar
- Sloppy Joes with Brown Sugar
- Macadamia Nut Chicken with Honey Brown Butter Cream Sauce
- Old Fashioned Ham Salad
- Chicken Nugget Spaghetti
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Fried Chicken Sandwiches Recipe
Equipment
Ingredients
- ¾ cup whole milk
- 2 Tablespoons vinegar
- 2 teaspoons table salt
- 2 teaspoons cumin
- 1 pound boneless chicken breasts
- 1 cup flour
- 2 teaspoons baking powder
- 1 chicken taco seasoning packet
- 1 large egg
- Canola oil for frying
- 4 brioche hamburger buns
- Optional – Your favorite toppings
Instructions
- Combine the milk, vinegar, salt, and cumin in a zipper baggie or medium bowl. (The milk and vinegar make homemade buttermilk.)
- Flatten the chicken with a meat mallet and cut to make four 4 equal pieces.
- Add the chicken fillets to the milk mixture, cover, and chill for 1 hour.
- In a coating tray, add the flour, baking powder, and taco seasoning.
- Beat the egg in another coating tray, then whisk in 1/8 cup of the milk mixture from the chicken soaking baggie or bowl. Discard the rest of the milk mixture and set the chicken on a plate.
- Fill a 12-inch electric skillet (or a large high-sided frying pan) with at least 1 1/2 inches of oil and preheat to 350 degrees F.
- Coat each piece of chicken with the flour mixture, then the egg mixture, then put it back in
- the flour and coat it very well.
- Set the breaded chicken on a plate or sheet pan to rest for 5 minutes.
- Fry the chicken in the hot oil for 8 – 10 minutes or until golden brown and 165 degrees F in the center. Carefully flip over half way through.
- Drain the fried crispy chicken on a wire rack over a paper towel-lined plate.
- Serve on soft brioche buns with your favorite toppings.
Notes
- Pounding the chicken flat helps tenderize it and allows the chicken to cook more evenly.
- Marinating chicken in buttermilk makes it exceptionally tender, juicy, and flavorful.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
Janet
Wednesday 28th of February 2024
This recipe was simply delicious. So tender and flavorful. Better than take out chicken sandwiches. So worth the effort. My husband and I both loved it.
Zona House
Wednesday 28th of February 2024
Hi Janet, thank you! I'm so glad you both loved it :)
Kanhaiya Singh
Saturday 1st of October 2022
Awsome cooking methods.