Description
This Crispy Lemon Pepper Chicken Sandwich is the ultimate comfort meal—featuring juicy chicken coated in a golden, crunchy crust with zesty lemon flavor, layered with fresh toppings and a creamy tangy sauce on a toasted bun.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 large egg
- 1 tbsp water
- 1 cup breadcrumbs
- Vegetable oil for frying
For the Sandwich:
- 4 hamburger buns
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Shredded lettuce
- Sliced tomato
- Chopped fresh parsley
Instructions
- Slice chicken breasts horizontally to create thinner pieces.
- Marinate chicken in buttermilk for 20–30 minutes (or up to a few hours refrigerated).
- In one bowl, mix flour with spices. In another, whisk egg and water. Place breadcrumbs in a third bowl.
- Remove chicken from buttermilk. Coat in flour, dip in egg wash, then press into breadcrumbs.
- Heat oil in a skillet over medium-high heat until shimmering.
- Fry chicken for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate and let rest.
- Toast hamburger buns lightly.
- Mix mayonnaise, Dijon mustard, lemon juice, and zest to make the sauce.
- Assemble sandwiches with sauce, chicken, lettuce, tomato, and parsley. Serve immediately.
Notes
- Double-coat the chicken for extra crunch.
- Keep cooked chicken warm in a 200°F oven if making batches.
- Add extra lemon zest or lemon pepper seasoning for a stronger citrus kick.
- For a lighter option, bake or air-fry instead of frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg