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Crispy Lemon Pepper Chicken Sandwich

Irresistibly Crispy Lemon Pepper Chicken Sandwich Recipe

Enjoy a delightful Crispy Lemon Pepper Chicken Sandwich with a satisfying crunch and zesty flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch recipes
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Use chicken thighs for added juiciness.
  • 1 cup All-Purpose Flour Gluten-free flour works great as a substitute.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 1 teaspoon Black Pepper Adjust for desired spice level.
  • 1 teaspoon Garlic Powder Adds savory depth.
  • 1 teaspoon Onion Powder Contributes flavor complexity.
  • 1 teaspoon Paprika For color and mild sweetness.
  • 0.5 teaspoon Cayenne Pepper Adjust according to heat preference.
  • 1 large Egg Acts as a binder; flax egg can substitute for a vegan option.
  • 2 tablespoons Water To mix with the egg.
  • 1 cup Breadcrumbs Panko breadcrumbs elevate crunchiness.
For the Buttermilk Marinade
  • 1 cup Buttermilk Keep chicken moist; substitute with a mix of milk and vinegar.
For Frying
  • 1 cup Vegetable Oil Essential for frying; alternatives include canola or sunflower oil.
For the Assembly
  • 4 pieces Hamburger Buns Soft buns form the base; whole wheat buns offer added nutrition.
  • 0.5 cup Mayonnaise Adds a creamy element; Greek yogurt is a lighter alternative.
  • 1 tablespoon Dijon Mustard Provides tanginess; yellow mustard can be used for a milder flavor.
  • 2 tablespoons Lemon Juice Fresh juice brightens the sauce.
  • 1 teaspoon Lemon Zest Intensifies lemon flavor.
  • 2 tablespoons Fresh Parsley For garnish; optional if unavailable.
  • 1 cup Shredded Lettuce Adds crisp texture; swap for shredded cabbage if desired.
  • 1 large Tomato, Sliced Brings juiciness and acidity.

Equipment

  • Skillet
  • Bowls
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Slice the boneless, skinless chicken breasts horizontally to create thinner fillets and season with salt and black pepper.
  2. Prepare three bowls: mix all-purpose flour, salt, garlic powder, onion powder, paprika, and cayenne pepper in the first; whisk egg and water in the second; fill the third with breadcrumbs.
  3. Coat each chicken fillet in the flour mixture, dip into the egg wash, then press firmly into the breadcrumbs.
  4. Heat vegetable oil in a skillet over medium-high heat until shimmering, about 5 minutes.
  5. Fry the chicken fillets for 4-5 minutes on each side until golden brown and crispy; drain on paper towels.
  6. Toast hamburger buns in a skillet over medium heat until golden brown, about 2-3 minutes.
  7. Combine mayonnaise, Dijon mustard, lemon juice, and lemon zest in a bowl, mixing until smooth.
  8. Spread sauce on the bottom half of the toasted bun, add crispy chicken, layer with lettuce and sliced tomatoes, and sprinkle with parsley.
  9. Place the top bun on each sandwich and serve immediately while hot and crispy.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Enjoy the sandwich immediately after assembling for the best texture and taste. Use fresh ingredients for added flavor.

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