Best Way to Grow 2 Crispy Lemon Pepper Chicken Sandwiches
This recipe guides you through preparing two crispy lemon pepper chicken sandwiches, perfect for a flavorful meal. It details each step for a delicious and satisfying experience.
Equipment
- Large skillet or Dutch oven
- Shallow bowls
- Whisk
- Wire rack
- Tongs
Ingredients
Main Ingredients
- 2 each boneless, skinless chicken breasts
- 2 tsp lemon pepper seasoning
- 0.5 cup all-purpose flour
- 2 tbsp cornstarch
- 1 large egg
- 0.25 cup Buttermilk
- 4 cups vegetable oil (for frying)
- 2 each brioche buns
- 4 each lettuce leaves
- 4 each tomato slices
- 4 slices pickles
Instructions
Preparation
- Slice each chicken breast horizontally to create four thinner cutlets, then season both sides generously with lemon pepper seasoning.
- In one shallow bowl, combine flour and cornstarch; in another, whisk the egg and buttermilk.
- Dip each chicken cutlet into the wet mixture, then dredge thoroughly in the flour mixture, ensuring an even coating.
Cooking
- Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
- Carefully place two chicken cutlets into the hot oil, frying for 3-4 minutes per side until golden brown and cooked through.
- Remove the cooked chicken to a wire rack to drain, then repeat with the remaining cutlets.
- Lightly toast the brioche buns in the chicken oil for 30 seconds per side, then transfer them to a clean plate.
Assembly
- Spread your preferred sauce on both halves of each toasted bun, then layer with lettuce, tomato, and pickles.
- Place a crispy chicken cutlet on the bottom bun half, then top with the other bun half to complete the sandwich.
Notes
For extra crispiness, you can double-dredge the chicken in the flour mixture. Adjust lemon pepper seasoning to your taste for more or less zest and spice. You can also add a slice of cheese to your sandwich after the chicken cooks for an added layer of flavor. Try different sauces like spicy mayonnaise or honey mustard to customize your sandwich.