Chicken Sandwich Recipe
Fried chicken breast sandwich with lettuce and mayo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Sandwich
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken breasts to the mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Dredge the Chicken
In a shallow dish, place the all-purpose flour. Remove the marinated chicken from the refrigerator and allow excess buttermilk to drip off. Dredge each chicken breast in flour, coating evenly. Shake off any excess flour.
- 3
Fry the Chicken
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the coated chicken breasts to the skillet. Fry for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove and place on paper towels to drain excess oil.
Assembling the Sandwich
- 4
Prepare the Buns
While the chicken is frying, slice the sandwich buns in half, if not pre-sliced. Toast them lightly in a toaster or on a skillet until golden brown.
- 5
Build the Sandwich
Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Place a lettuce leaf on top of the mayonnaise, followed by the fried chicken breast. Top it with the other half of the bun.