Crispy Chicken Sandwich
Servings 2
Calories 894kcal
Ingredients
Sauce:
- 4 TBSP Mayonnaise
- 1/2 tsp Sriracha sauce
- 1 tsp Pickle juice
- 1 tsp Gochujang
- 1/2 tsp Garlic powder
Seasoning
- Salt to taste
- Black pepper to taste
Sandwich
- 8 oz Chicken breast boneless skinless butterflied
- 1/2 cup All-purpose flour placed in a shallow bowl
- 2 Eggs beaten in a shallow bowl
- 1 cup Seasoned breadcrumbs
- 1 cup Canola oil or your preferred high smoke point frying oil
- 2 Brioche buns toasted
- 8 Pickle slices
- 4-6 slices Onion cut into rings
- 1 cup Carrots peeled and cut into 3 inch-long sticks
- 1/2 cup Ranch dressing
Homemade Lemonade
- 1.5 cups Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- Prep the ingredients per the instructions above.
- Make the sauce: Combine all ingredients in a bowl until mixed well. Season with salt and pepper to taste. Refrigerate.
- Season the chicken with salt and pepper. Coat the chicken well with flour, then dip it into the egg, then coat well with the breadcrumbs, pressing firmly to coat thoroughly.
- Heat the Canola oil in a skillet on medium heat to 325°F (162°C). Once hot, fry the chicken golden brown on both sides to an internal temperature of 160°F (71°C). Set aside on paper towels to drain excess grease and lightly season with salt.
- Mix all of the ingredients for the lemonade.
- Toast the buns. Then spread the sauce on the inside of each half.
- Assemble the sandwich: Lay down the pickle slices then the chicken and top with the onions and bun.
- Serve: Enjoy the sandwich with carrots, ranch, and homemade lemonade.
Nutrition
Calories: 894kcal | Carbohydrates: 61g | Protein: 37g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 264mg | Sodium: 1477mg | Potassium: 1062mg | Fiber: 4g | Sugar: 28g | Vitamin A: 11074IU | Vitamin C: 80mg | Calcium: 175mg | Iron: 3mg