Chicken Sandwich Recipe
Make Chicken Sandwich Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Toppings & Spread
Optional Brine (for juicier chicken)
Method
Optional Brine (do this 30–60 min before cooking)
Make and use brine
In a bowl or container, dissolve 1 tablespoon salt and 1 teaspoon sugar in 1 cup warm water. Submerge the chicken breasts for 30–60 minutes in the refrigerator. Remove, pat dry thoroughly with paper towels before seasoning. If skipping brine, proceed to seasoning step.
Seasoning & Prep
Pat chicken breasts dry. If the breasts are unevenly thick, butterfly or pound them to an even thickness about ¾ inch to ensure even cooking. Lightly season both sides with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon smoked paprika.
Slice tomato into 4 even slices. Thinly slice ¼ medium red onion into rings. Separate and wash lettuce leaves. Split buns and spread butter evenly on the cut sides of each roll.
Cook Chicken
Pan-seared method
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer. Add the chicken breasts and cook undisturbed 4–5 minutes until a golden crust forms. Flip and reduce heat to medium. Cook another 4–6 minutes until internal temperature reaches 165°F (74°C) and juices run clear. If breasts are thick, cover for a couple minutes and check temperature. Remove chicken to a plate and let rest 5 minutes.
Alternative oven-finish
After searing both sides (2–3 minutes per side) transfer the skillet to a 375°F (190°C) oven and bake 8–12 minutes until internal temperature reaches 165°F (74°C).
Toast Buns & Make Spread
While chicken rests, heat a clean skillet over medium. Add 2 tablespoons butter and toast the buttered cut sides of the buns until golden, about 1–2 minutes. Combine 4 tablespoons mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon lemon juice in a small bowl; mix until smooth. Taste and adjust salt/pepper if desired.
Assemble Sandwiches
If desired, slice each chicken breast horizontally for two thinner cutlets or leave whole. Spread the mayo-mustard mixture on both cut sides of each bun. Place lettuce on the bottom bun, then chicken breast, 2 tomato slices, 4 pickle slices, and a few red onion rings. Top with the other bun. Press gently to compact.
Serve immediately. Leftover chicken can be refrigerated up to 3 days.