I decided to make crispy chicken sandwiches the other night for dinner and I was thrilled with how they turned out. They were so delicious that I’m pretty certain these are going to be showing up a lot more often in my meal planning. I don’t particularly love making crispy chicken but I sure do love eating it and this dish was no exception.
The very first time I made crispy chicken was from the recipe on the back of the Progresso Italian Bread Crumbs container and I made Parmesan Chicken – ever since then we’ve been hooked! I saw some ciabatta bread the other day and thought that making a crispy chicken sandwich sounded so much better then going out and buying one. If Jesse and I ever eat fast food this is usually what I would order. Yes, fast food is so much quicker and way less clean work, but this dish was so much better than any crispy chicken sandwich I’ve ever ordered out.
Here’s what you need :
- Ciabatta Bread
- Bread Crumbs
- Salt/Pepper/Onion Powder/Garlic Powder
- Egg Wash
- Canola Oil
Start by setting up the chicken assembly line, these are the basic steps to use in creating any sort of crispy chicken dish: a flour dish, egg dish, and bread crumb dish. Each step needs to be seasoned so that the chicken has multiple layers of flavor.
The chicken needs to be sliced in half lengthwise so that you get two thin but large pieces of chicken. Dunk the chicken in the first dish which contains the flour, making sure it gets evenly coated. Then dunk the chicken into the egg wash. Each step sort of helps the next step stick, the flour helps the egg wash stick and then the egg wash holds the bread crumbs onto the chicken. Now cover the chicken with the bread crumbs, pressing the crumbs into the chicken to help hold them in place. Set the chicken aside so that it can rest for about 10 minutes, this allows the crumbs to adhere to the chicken.
Also it will take approximately 10 minutes to clean off your fingers after dipping all the chicken.
In a sturdy skillet, I use my cast iron skillet, heat up some oil. I’m not talking about frying the chicken, but you want more than just a tablespoon of oil. The bottom needs to be fully covered and about 1/2 centimeter high. Keep the heat pretty moderate because the longer it cooks, the hotter the oil is going to get and the crumbs will cook quicker than the chicken. But if the heat is too low the crumbs will soak up the oil and won’t actually get crispy. When you drop a few bread crumbs into the oil and it pops and sizzles that’s when you know the heat is just right.
*Please be careful when using hot oil on the stove, keep the skillet on the back burners and keep any children or animals away from the stove while you’re cooking – the oil will pop when it gets hot*
The chicken will become a nice golden brown color when it’s super crispy. I usually turn the chicken a couple times to make sure it’s all evenly cooking. Also, by keeping the chicken cut thinly it allows me to cook the chicken to my desired crispy-ness without having to worry whether or not the chicken is raw. At this point, I know that the chicken is no longer pink inside and is done.
Drain the chicken on a paper towel while you assemble the sandwich.
In a little bowl, mix together mayonnaise and garlic powder to get a delicious garlic mayo sauce for the chicken sandwich. Put the desired amount on each half of the ciabatta bread then layer on slices of tomato and lettuce leaves. Add the chicken and then top it off and you’re all set.
I absolutely love a crispy chicken sandwich and all the flavors blended together well. I could definitely taste the garlic and onion powder that I put in at the beginning, it wasn’t too strong but strong enough that it gave the chicken great flavor. I kept the bread soft but it could certainly be toasted to add another layer of crisp to the sandwich.
This is a fairly simple meal to cook.. It took me a few times to really know how to best cook my chicken but then I got the hang of it and it wasn’t so bad. It’s also a very versatile dish too… I’m already planning different crispy sandwiches I can make.
I hope you try making this soon!
- Ciabatta Bread
- 1 Chicken Breast, cut in half lengthwise for 2 thin pieces
- 1/2 cup Flour
- 1 egg, plus 1 T water
- 1 cup Bread Crumbs, Panko
- 1/2 t. each (per dish) Garlic and Onion Powder
- 1/4 cup Mayonnaise
- 1/4 t. Garlic Powder
- Canola Oil
- Start by setting up chicken assembly line: Flour in the first dish, mix the egg with water for the second dish, and the bread crumbs in the third dish. Be sure to add salt/pepper/garlic/onion powder to each dish.
- Dip the chicken in the flour, egg then bread crumb dish and completely coat. Set aside.
- Heat up canola oil in sturdy skillet on moderate heat. It's ready when a few crumbs sizzle and pop when added
- Add the chicken to the oil and cook approximately 5-7 minutes on each side. This is a rough estimate but just watch the chicken and when it's a dark golden brown it's done.
- Mix mayo and garlic powder and spread on ciabatta bread.
- Slice up tomatoes and lettuce and add to sandwich then add the crispy chicken after it's been drained.
- The measurements of flour and bread crumbs are estimates - feel free to add more or less and work from there.