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Baked Chicken Sandwich

Crispy Baked Chicken Sandwiches Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (6 to 8 oz each)
  • 1 cup buttermilk
  • 1 ½ cups panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 large eggs
  • 2 tbsp neutral oil
  • Cooking spray or oil mister
  • 4 soft burger buns, split
  • Mayonnaise, lettuce, tomato, pickles, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Toast panko in oil over medium heat until golden, about 3 to 4 minutes, then cool. Soak chicken in buttermilk with a pinch of salt for at least 15 minutes.
  2. Set up three bowls: flour mixed with garlic powder, paprika, salt, and pepper; beaten eggs; and toasted panko combined with Parmesan.
  3. Remove chicken from buttermilk. Coat each breast in flour, then egg, then panko, pressing firmly. Place on a wire rack over a baking sheet and rest 5 minutes.
  4. Spray both sides with cooking spray and bake for 20 to 25 minutes until internal temperature reaches 165°F (74°C). Broil 1 to 2 minutes for darker color if desired.
  5. Toast buns, spread with mayo, and stack with lettuce, tomato, chicken, and pickles. Serve hot.

Notes

Let the cooked chicken rest for 5 minutes before building the sandwich; the juices redistribute and the coating sets even more. If you want a spicier version, add a few dashes of hot sauce to the buttermilk or a pinch of cayenne to the flour.