Crispy Chicken Sandwich with Garlic Parmesan Sauce
Follow this recipe to make a sandwich featuring an extra crispy chicken fillet coated in a savory garlic parmesan sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Main Course
- Method: Frying or Air Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour (for dredging)
- Vegetable oil, for frying (or cooking spray for air frying)
- 4 brioche buns
- 4 slices provolone cheese
- Lettuce leaves
- Pickle slices
- For the Sauce: 1/2 cup unsalted butter, 4 cloves garlic minced, 1/2 cup grated Parmesan cheese, 2 tablespoons heavy cream, 1 tablespoon fresh parsley chopped
Instructions
- Pound the chicken halves to an even 1/2-inch thickness. Place chicken in a bowl and cover with buttermilk. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Prepare the dry dredge: Mix 1 cup flour, salt, pepper, paprika, and garlic powder in a shallow dish.
- Prepare the wet dredge: Whisk the eggs in a second shallow dish.
- Prepare the final coating: Place 2 cups of panko breadcrumbs in a third shallow dish.
- Remove chicken from buttermilk, letting excess drip off. Dredge the chicken first in the flour mixture, shaking off excess. Dip into the egg wash. Press firmly into the panko breadcrumbs, ensuring full coverage. Repeat the egg wash and panko coating for a double crust.
- To Fry: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry chicken for 4-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Drain on a wire rack.
- To Air Fry: Preheat air fryer to 380°F (195°C). Lightly spray chicken with oil. Cook for 12-15 minutes, flipping halfway, until golden and cooked through.
- Make the sauce: Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat. Stir in Parmesan cheese, heavy cream, and parsley until smooth.
- Assemble the sandwich: Lightly toast the brioche buns. Place a slice of provolone on the hot chicken fillet immediately after cooking. Place the chicken on the bottom bun. Drizzle generously with the garlic parmesan sauce. Top with lettuce and pickles, then place the top bun on. Serve immediately.
Notes
- For extra crispiness, chill the breaded chicken fillets on a wire rack for 15 minutes before frying or air frying.
- If the sauce thickens too much while waiting, add a teaspoon of warm water or milk to thin it slightly.
- Use high-quality Parmesan cheese for the best sauce flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8
- Sodium: 950
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 150