Crispy Lemon Pepper Chicken Sandwich
A delightful sandwich featuring tender chicken breast marinated in buttermilk, coated with a crispy lemon pepper seasoning and served on a roll with fresh toppings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Ensure they are evenly sized for even cooking.
- 1 cup buttermilk Marinate for at least 1 hour for tenderness.
- 1 cup all-purpose flour
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying Ensure enough oil to cover the bottom of the pan.
For Assembly
- 4 pieces sandwich rolls Lightly toasted if desired.
- 4 leaves Lettuce leaves For topping.
- 1 cup Tomato slices For topping.
- some Lemon wedges For serving.
Instructions
Preparation
- Marinate the chicken breasts in buttermilk for at least 1 hour to ensure tenderness.
- In a shallow bowl, mix the all-purpose flour, lemon pepper seasoning, garlic powder, onion powder, salt, and black pepper together.
Cooking
- After marinating, remove the chicken from the buttermilk and allow excess to drip off.
- Dredge each piece of chicken in the flour mixture until fully coated.
- Heat vegetable oil in a frying pan over medium heat.
- Carefully add the coated chicken breasts to the pan and fry for about 6-7 minutes on each side until golden brown and fully cooked.
- Optionally, toast the sandwich rolls for extra crispiness.
Assembly
- Assemble each sandwich by adding a piece of fried chicken to a roll, topped with lettuce and tomato slices.
- Serve with lemon wedges on the side.
Notes
Store leftovers in airtight containers, separating chicken and sandwich components. Chicken lasts up to 3 days in the fridge or up to 3 months in the freezer. Reheat in the oven for optimal crispiness.