This recipe makes crispy fried chicken sandwiches for two. It includes crispy chicken breasts cooked with a selection of herbs and spices which is then added to brioche buns with romaine lettuce and mayo. These chicken sandwiches are perfect to serve for lunch or dinner.
If you love takeaway chicken sandwiches then why not try this crispy fried chicken sandwich recipe. These chicken sandwiches taste just like a takeaway chicken burger and they are honestly so good with plenty of flavour.
I developed this chicken burger recipe many years ago and it has been a family favourite ever since. Serving the crispy chicken in a brioche roll adds a slight sweetness to these sandwiches which makes them even more delicious.
You can serve these crispy sandwiches with fries but I tend to eat them alone as they are very filling and tend to keep me full for a while. Serve them for lunch or dinner for a quick tasty meal.
Ingredients for Crispy Chicken Sandwiches
For the full list of ingredients and measurements, scroll to the recipe card below.
- Chicken breasts – this recipe only requires one large chicken breast.
- Seasonings – this recipe uses a selection of herbs and spices. These include salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, celery salt, basil, thyme and oregano. I usually season the chicken and the flour.
- Milk – I use semi skimmed or whole milk.
- Lemon juice – this helps to tenderise the chicken.
- Egg – use to bind the flour to the chicken.
- Flour – use plain or all-purpose flour.
- Baking powder - I use a little baking powder to give the breading a lighter texture.
- Sunflower oil – you can use any cooking oil you prefer or already have.
- Brioche rolls – use any bread rolls though the crispy chicken goes perfect with brioche buns.
- Romaine lettuce – or iceberg lettuce.
- Mayonnaise – I use reduced fat but use any mayo you prefer.
How to Make Crispy Chicken Sandwiches
Slice and season the chicken
Slice the chicken breast lengthways to get two fillet pieces and add them to a plate. Season them with salt, black pepper, garlic powder, onion powder and paprika then set aside.
Soak the chicken
Combine the milk, lemon juice and egg in a bowl and add both chicken breast pieces to the mixture. Allow them to soak for 15 minutes. This helps to tenderise the chicken and will help the breading stick.
Bread the chicken
Combine all the breading ingredients in a shallow bowl then remove the breast from the wet mixture and place them into the flour breading. Turn the chicken a few times in the flour to coat it as much as possible then set the bowl aside with the chicken and flour for 15 minutes.
Cook the chicken
Add the oil to a frying pan and place on a medium to high heat. Once the oil reaches 150oC or begins to sizzle, carefully place both chicken pieces into the pan. Cook for 10 minutes turning half way through. If you have a thermometer then the internal temperature should reach 72oC. Remove the chicken breasts and place them on a plate lined with kitchen towel.
Assemble the sandwiches
Slice the brioche rolls then add and spread 1 teaspoon of mayo on both sides of each brioche roll. Place the chicken on the bottom buns then top the chicken with lettuce. Place the top bun on the lettuce and serve.
Recipe Tips
- When cooking the chicken, if you find the coating is browning to quickly then just reduce the heat slightly.
Storage
This chicken burger recipe is best enjoyed immediately.
Nutrition
Nutrition based on 1 serving - Calories: 549kcal | Fat: 19.8g | Saturates: 3.3g | Carbs 59.1g | Sugar: 8.2g | Fibre: 3.9g | Protein: 31.8g | Salt: 2.11g.
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Crispy Chicken Sandwich
Ingredients
Chicken Ingredients
- 1 large chicken breast
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon paprika
- 60ml milk
- 1 teaspoon lemon juice from a fresh lemon
- 1 medium egg
Breading Ingredients
- 80g plain flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon celery salt
- ½ teaspoon basil dried
- ¾ teaspoon thyme dried
- ¾ teaspoon oregano dried
Additional Ingredients
- 100ml sunflower oil
- 2 brioche buns
- 35g romaine lettuce
- 4 teaspoon mayonnaise reduced fat
Instructions
- Start by carefully slicing the chicken breast lengthways to get two fillet pieces. Season the chicken breasts with salt, black pepper, garlic powder, onion powder and paprika then set aside.
- To a small bowl, add and combine the milk, lemon juice and egg. Place both chicken breast pieces into the milky mixture and allow them to soak for 15 minutes.
- While the chicken is soaking in the milk, prepare the flour breading. Add and combine all the breading ingredients to a shallow bowl.
- Remove the chicken breasts from the milky mixture and place them into the flour breading and ensure the chicken gets fully coated in the flour. Turn the chicken a few times in the flour to coat it as much as possible. Set the bowl aside for 15 minutes.
- Place a pan on a medium to high heat and add in the oil. Once the oil reaches 150oC/302oF or begins to sizzle, carefully place both chicken pieces into the pan. Cook for 10 minutes turning half way through. If you have a thermometer then ensure the chicken reaches 72oC/161oF. Remove the chicken breasts and place them on a plate lined with kitchen towel.
- Add 1 teaspoon of mayo on both sides of each brioche roll and spread. Place the chicken on the bottom buns then top the chicken with lettuce. Place the top bun on the lettuce and serve.
Mark Connor says
Sandwiches are good. We added some cheese too.