What if I told you that you can make deliciously crispy chicken sandwiches at home, but more importantly, you don’t need a fryer?
The trick to these baked chicken sandwiches is all in the breadcrumbs. Instead of just coating the chicken with breadcrumbs, brown the breadcrumbs with some butter and seasonings in a small skillet first.
By cooking the breadcrumbs with a little butter over low heat, they get seasoned perfectly and turn crispy. So when you add them to the chicken later, it’ll be magical.
I like to start with Progresso® plain breadcrumbs and then add in some chili powder, garlic powder, and salt and pepper!
Okay. Let’s talk SLAW. These sandwiches need a topper and a good pickle slaw is perfect.
I like to stir a little pickle juice into the mayo/mustard/vinegar dressing to up the pickle flavors a bit.
Then I like to add in some actual grated pickle as well!
The finished pickle slaw is good on the sandwich but also great as a side dish.
Okay. Back to sandwiches!
Slice your chicken breasts lengthwise so they’re thin. Dust the chicken pieces with some all-purpose flour and then dip them in an egg.
Next, they go into those seasoned breadcrumbs! Go heavy on the breadcrumbs!
Lay these out on a baking sheet lined with parchment paper and bake them for 20-25 minutes at 375ºF until they’re cooked through. Flip them halfway through to make sure they’re cooking evenly.
The chicken is done when the chicken reaches an internal temperature of 170ºF.
Sandwich a piece of crispy chicken between a toasted bun and pile on the slaw.
Such a good sandwich!
Nick thinks this would be a good game day sandwich! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.