Crispy Chicken Sandwiches

Crispy Chicken Sandwiches
Keri Houchin, 30, Fort Worth, Texas

"Inspired by fast food (but so much better), these sandwiches are a huge hit with my family."


Serves: 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Stand: 20 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 473
Fat 15 g
Satfat 2 g
Protein 35 g
Carbohydrate 54 g
Fiber 2 g
Cholesterol 122 mg
Sodium 1384 mg


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


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.