Ingredients
Scale
- 2 large chicken breasts, flattened
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 4 sandwich buns
- Lettuce leaves
- Sliced tomatoes
- Mayonnaise or preferred sauce
Instructions
- Flatten the chicken breasts to even thickness and pat dry with paper towels.
- In a shallow bowl, combine flour, garlic powder, smoked paprika, black pepper, lemon zest, and salt. Mix thoroughly.
- In a separate bowl, beat the eggs until smooth. Place panko breadcrumbs in another bowl.
- Coat each chicken breast in the seasoned flour, shaking off excess. Dip in the eggs, then press into panko breadcrumbs, covering evenly.
- Heat olive oil in a skillet over medium heat. Fry the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
- Let the chicken rest for a few minutes to retain juices.
- Toast the sandwich buns lightly. Spread mayonnaise on the bottom bun. Layer lettuce and tomato slices. Place the crispy chicken on top, then add the top bun.
Notes
For extra crispiness, double-dip the chicken in egg and breadcrumbs.
Baking alternative: Preheat oven to 400°F (200°C), place coated chicken on greased sheet, spray lightly with oil, bake 20–25 minutes, flipping halfway.
Customize with avocado, pickles, cheese, or different sauces.
Adjust lemon zest and black pepper to taste.
- Prep Time: 15
- Cook Time: 10