If you’re missing that gotta-have-it taste of your favorite fast-food crispy chicken sandwich but not headed out anytime soon or not in the mood to add frying to your kitchen mess or your diet, try this delicious crispy baked version on for size!
I’ve been avoiding sharing this recipe for a while – which is ridiculous, since we make it pretty regularly and it’s a favorite at home!
Why? Because for all the burgers and sandwiches I make, they’re just not something I’ve figured out how to photograph well!
Burgers and sandwiches don’t like the camera. There’s always something bulging out the wrong side or looking lopsided, which is why you read about all the antics that food stylists have to go through to make the burgers in photos look that way – and why the sandwich you order almost never looks that way.
But you know what? We’re all about real over here. And even if these crispy chicken sandwiches are a little bit lopsided and a little bit squished here and there and not quite balanced, they’re the real deal and they’re damn delicious.
My secret? A delicious mix of spices, honey mustard instead of egg wash, and no frying.
Yep, these beautiful crispy chicken cutlets are breaded and oven baked, not fried. No oil in your food and no oil spattered all over your kitchen, and yet you still get crispy goodness. And the perfect alternative to going out and getting fast food. Or just going out, period.
I think that’s been my biggest discovery during all this craziness. Being an adventurous Army officer who has been at one point or another a scuba instructor, a recreational skydiver, a bartender, a motorcyclist, an avid adventure racer, and has traveled to sixty some-odd countries {one day I’ll pull out the passports and count}, I never, ever, EVER figured I would be a content homebody.
But I am. I might be pulling up half the yard and planting one day, painting furniture and half the house the next, building this and that, ordering half of Amazon, and cooking up a bluestreak, but I’m finding plenty of adventures to keep me busy at home.
That being said, I miss one of the most important things you can do with a home, especially one with a great big kitchen table – filling that table with people and filling those people with good food, great wine, and each others’ amazing stories.
I do know that when we’re able to have people come by, I will be serving up bowls of my favorite crinkle cut fries, fresh slaw, deviled eggs, and a few trays of these amazing sandwiches – maybe even in slider version! Something to look forward to.
[lt_recipe name=”Baked Crispy Chicken Sandwiches” summary=”If you’re missing that gotta-have-it taste of your favorite fast-food crispy chicken sandwich but not headed out any time son, try this delicious crispy baked version on for size!” servings=”6″ total_time=”45″ print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/05/Baked-Crispy-Chicken-Sandwich-0808-1024×683.jpg” ingredients=”For the chicken:;3 large chicken breasts;1/2 cup honey mustard dressing;1 cup panko breadcrumbs;2 tsp smoked paprika;1 tsp salt;1 tsp garlic powder;1 tsp dried parsley;1 tsp white pepper;1/2 tsp cracked black pepper;For the sandwich:;6 sesame seed burger buns;3 tbsp mayonnaise;3 tbsp honey mustard sauce;1-2 beefsteak tomatoes;3 leaves Romaine lettuce;6 slices white cheddar cheese;” ]Slice the chicken breasts in half and pound the halves flat. In a large Ziploc bag, mix the chicken breasts and the honey mustard dressing and shake or rub to ensure the chicken breasts are coated with dressing. Set aside.;Preheat your oven to 425F. Line a large baking sheet with aluminum foil and set a baking rack on the foil.;In a medium sized bowl, mix together the panko bread crumbs and seasoning mixes until combined.;Dredge the sliced chicken through the panko mix and place on the baking rack over the pan. Repeat for all six pieces.;Bake at 425F for 22-25 minutes or until chicken is just about done. Remove from the oven and place a slice of cheese on top of each piece of chicken. Return to the oven for 3-5 minutes or until cheese is melted, golden, and starting to bubble.;To make the sandwich, mix together the mayonnaise and additional honey mustard sauce. Brush the top of the buns with the mixture.;Place the chicken with cheese on the bottom and top with a tomato slice, lettuce, and more honey mustard sauce if desired {in our house, more sauce is always desired}.;Serve hot with crinkle-cut french fries, slaw, or whatever your pleasure.[/lt_recipe]
You won’t get this at your fast food restaurant, but we like enjoying these goodies with a nice summer lager as well!
So there they are. Stubbornly refusing to be photographed well, but one of the most delicious crave-worthy sandwiches made in my kitchen.
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