Description
Crispy Lemon Pepper Chicken Sandwich – A tangy, crunchy delight featuring juicy chicken breasts marinated in buttermilk, seasoned and breaded to perfection, and paired with zesty lemon Dijon mayo, lettuce, and tomato on a toasted bun.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 large egg
- 1 tablespoon water
- 1 cup breadcrumbs
- ½ cup buttermilk
- 2 tablespoons vegetable oil
- 2 hamburger buns
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh parsley
- 1 cup shredded lettuce
- 1 tomato, sliced
Instructions
- Pound chicken breasts to an even thickness. Marinate in buttermilk for 30 minutes.
- In a shallow bowl, mix flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- In a second bowl, whisk together egg and water. Place breadcrumbs in a third bowl.
- Remove chicken from marinade. Dredge in seasoned flour, then egg wash, then breadcrumbs.
- Heat vegetable oil in a skillet over medium heat. Fry chicken breasts for 4–5 minutes per side until golden brown and cooked through.
- In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, lemon zest, and chopped parsley.
- Toast hamburger buns. Spread lemon mayo on each bun, add a crispy chicken piece, shredded lettuce, and tomato slices. Serve immediately.
Notes
- Use brioche buns for a richer texture.
- Add pickles for an extra tangy crunch.
- Leftovers can be reheated in an oven for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Pan-Fried
- Cuisine: American