Y’all, I found some bomb chicken sandwich images online and I had to share the recipes with you! Check out these crispy, juicy chicken sandwiches that are sure to satisfy your cravings.
Crispy Chicken Sandwich
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 4 brioche buns, toasted
- 4 lettuce leaves
- 4 tomato slices
- Mayonnaise, for serving
Instructions:
- Preheat the oven to 375F.
- Pound the chicken breasts with a meat mallet until they are an even thickness.
- In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- In another shallow bowl, beat the eggs.
- In a third shallow bowl, combine the panko breadcrumbs.
- Dredge each chicken breast first in the flour mixture, then in the beaten eggs, and finally coat in the panko breadcrumbs.
- Place the chicken breasts onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the coating is crispy.
- Assemble the sandwiches with the toasted brioche buns, lettuce, tomato, and mayonnaise.
Spicy Chicken Sandwich
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil, for frying
- 4 brioche buns, toasted
- 4 pickle slices
- Mayonnaise, for serving
Instructions:
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper.
- Add the chicken breasts to the bowl, making sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 1 hour or up to overnight.
- In a shallow bowl, whisk together the flour, paprika, cayenne pepper, garlic powder, and onion powder.
- Remove the chicken breasts from the buttermilk mixture and dredge them in the flour mixture, coating them thoroughly.
- In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350F.
- Cook the chicken breasts for about 6 minutes per side, or until golden brown and cooked through.
- Assemble the sandwiches with the toasted brioche buns, pickle slices, and mayonnaise.
Thanks for checking out these chicken sandwich recipes! Don’t forget to head to MyKFCExperience.com to take a survey and get a free chicken go cup from KFC.
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