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."

Yield: Serves: 4
Cost per Serving: $2.44
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Recipe Time

Cook Time:
Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 473
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 35g
  • Carbohydrate: 54g
  • Fiber: 2g
  • Cholesterol: 122mg
  • Sodium: 1384mg


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