Description
Indulge in a crispy chicken sandwich with golden‑brown crust and creamy garlic‑mayo; perfect for casual dinners or summer picnics.
Ingredients
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup all‑purpose flour
- 1 cup panko breadcrumbs
- 2 tsp garlic powder
- 1 cup mayonnaise
- 3 cloves fresh garlic, minced
- 2 tbsp lemon juice
- Salt and pepper to taste
- Soft buns (for assembly)
Instructions
- Preheat oven to 400 °F (200 °C). Season chicken breasts with salt and pepper.
- Set up dredging stations: one bowl with flour mixed with garlic powder, and another with panko breadcrumbs.
- Coat each chicken breast in flour, dip into egg wash if desired, then roll in panko until fully coated.
- Place coated chicken on a baking sheet lined with parchment paper and bake for 25–30 minutes until golden brown and cooked through.
- While chicken bakes, mix mayonnaise, minced garlic, and lemon juice in a bowl to make garlic mayo.
- Once cooked and slightly cooled, assemble sandwiches by placing chicken on buns and generously spreading garlic mayo. Add desired toppings before serving.
Notes
- Ensure chicken reaches an internal temperature of 165 °F (74 °C) for safety.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in the oven at 350 °F (175 °C) for about 10 minutes to restore crispiness.
- Toast buns before assembling to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich (~200 g)
- Calories: 450
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
