Crispy Chicken Sandwich
Fried chicken breast on bread with swappable protein, breading, and condiment options. Customizable sauce and vegetable components create variation across a single base preparation.
Ingredients
Method
If the chicken breast is thick, butterfly it horizontally or pound it to 3/4-inch thickness between plastic wrap using a meat mallet.
Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten egg, and one empty for the breaded chicken.
Heat oil in a skillet over medium-high heat until shimmering (about 2 minutes).
Dredge the chicken in the flour mixture, tapping off excess, then dip in egg, then coat again lightly in flour. Let sit 2 minutes.
Carefully place the chicken in the hot oil and fry 6–8 minutes per side, until the internal temperature reaches 165°F and the crust is golden brown.
Transfer the chicken to a paper towel-lined plate and let rest 2 minutes.
Toast the bread slices lightly if desired.
Spread mayonnaise (or honey mustard) on one or both bread slices.
Layer the fried chicken on the bread, then add tomato slices and lettuce leaves if using.
Top with the second bread slice and serve immediately while the chicken is still warm and crispy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →