Breaded Chicken Sandwich Recipe

Prepare chicken

If breasts are thick, slice each breast horizontally into two cutlets to make 3/4-inch thick filets. Pat pieces dry with paper towel. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.

Set up dredging station

In a shallow bowl or plate, place 3/4 cup all-purpose flour. In a second bowl, whisk together 2 large eggs and 1/2 cup buttermilk until smooth. In a third shallow bowl, combine 1 cup breadcrumbs and 1/4 cup grated Parmesan.

Bread the chicken

Working one piece at a time: press the seasoned chicken into the flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off. Press into the breadcrumb-Parmesan mixture, coating firmly and pressing crumbs onto the surface. Place breaded pieces on a wire rack and let rest 5–10 minutes to help coating adhere.

Fry the filets

In a large skillet over medium-high heat add ~1 cup vegetable oil (enough to come about 1/4 inch up the side). Heat oil to 350°F (175°C) or until a pinch of breadcrumbs sizzles on contact. Fry chicken in batches if needed, 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked filets to a paper towel-lined plate or a rack and lightly season with a pinch of salt.

Alternative: oven-baked option

If preferred, preheat oven to 425°F (220°C). Place breaded filets on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 12–18 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

Prepare toppings: wash and dry lettuce. Slice tomato into 1/4-inch thick rounds. Split sesame buns.

Toast buns: Melt 2 tbs unsalted butter in a skillet over medium heat. Toast cut sides of buns until golden, about 1–2 minutes. Alternatively, toast in oven or toaster.

Spread mayonnaise: Divide 1/2 cup mayonnaise among the 4 bottom buns (about 2 tbs each) and spread evenly.

Assemble sandwiches: Place a lettuce leaf or a small handful of shredded lettuce onto each mayo-spread bottom bun. Add a slice of tomato (or 2 if small). Place a hot breaded chicken filet on top of the tomato. Top each with the bun crown and serve immediately.

Serve suggestions: Serve with pickles, fries, or a side salad. Optionally add cheese slice to chicken during final minute of cooking to melt.