ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Chicken Sandwiches

Prep time 10 mins
Stand time 20 mins
Cook time 6 mins
Yield Serves: 4
Keri Houchin, 30, Fort Worth, Texas"Inspired by fast food (but so much better), these sandwiches are a huge hit with my family."


  • 2 boneless, skinless chicken breast halves
  • 1 cup barbecue sauce
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned bread crumbs
  • Canola oil
  • 4 hamburger buns, split
  • 4 romaine or Bibb lettuce leaves
  • 1 small tomato, cored and thinly sliced
  • 12 pickle chips

Nutrition Information

  • calories 473
  • fat 15 g
  • satfat 2 g
  • protein 35 g
  • carbohydrate 54 g
  • fiber 2 g
  • cholesterol 122 mg
  • sodium 1384 mg

How to Make It

  1. Slice chicken in half horizontally; pound until cutlets are 1/4 inch thick. Place in a ziplock bag with 1/2 cup sauce. Mix, seal bag and refrigerate 20 minutes.

  2. Place a wire rack on a rimmed baking sheet in oven; preheat to 250°F. Place flour, eggs and bread crumbs in separate shallow bowls. Scrape off excess sauce from chicken; discard sauce. Dredge each cutlet in flour, egg and crumbs, in that order.

  3. Add 1/4 inch oil to a large skillet. Warm over medium-high heat until shimmering. Cook cutlets in batches until browned on both sides, flipping once, about 3 minutes total. Place on rack in oven.

  4. Serve cutlets in buns with toppings and remaining 1/2 cup sauce.