Description
A crunchy, spicy chicken sandwich with creamy lemon mayo, perfect for any meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1–2 tsp cayenne pepper (to taste)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup breadcrumbs (preferably panko)
- 1–2 tsp paprika
- 2 brioche buns
- Lettuce (iceberg or romaine)
- 1 sliced tomato
- 1/2 cup mayonnaise
- 1–2 tsp fresh lemon juice
Instructions
- Marinate the chicken by combining buttermilk, cayenne, salt, and pepper; refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C).
- Coat the chicken in a mixture of breadcrumbs and paprika.
- Cook the chicken until golden and an internal temperature of 165°F (74°C) is reached, about 12–18 minutes in the oven or 10–14 minutes in the air fryer.
- Make the sauce by whisking mayonnaise with lemon juice and seasonings.
- Assemble the sandwich with sauce, lettuce, tomato, and crispy chicken.
- Serve immediately for maximum crunch.
Notes
For gluten-free, use gluten-free panko and buns. For dairy-free, substitute buttermilk with almond milk + vinegar and use dairy-free mayo.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American