Friday, July 18, 2014
Grilled Breaded Chicken Sandwich - Grill it or Bake it!
Boneless chicken breast marinated in a perfectly seasoned buttermilk mixture, breaded and grilled to perfection (baked recipe included also). This results in the most flavorful moist chicken sandwich with a perfectly crisp exterior. This easy recipe will need a permanent place in your file.
Chad and I love chicken sandwiches. Truth be told I could probably eat a good breaded chicken sandwich every night and be completely happy about it. I love the crisp coating and the tender chicken inside. This recipe was created to pacify my need to have breaded chicken sandwiches and the desire not to have to get it at a restaurant.
It all starts with an incredible buttermilk marinade. After about a 30 minute bath the chicken is good and coated. Leaving it overnight creates an even more amazing flavor. A dip in the bread crumbs and a spray with olive oil makes this chicken perfectly ready for the grill, or the oven.
Perfect any night and it freezes and reheats in the oven perfectly. Simply thaw and cook for 10-13 minutes on 350. Awesome. You are going to love it!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Grilled Breaded Chicken Sandwich
1 cup milk
¼ cup fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ - 1 teaspoon cayenne pepper (to taste)
1½ teaspoon kosher salt, divided
1 teaspoon course ground black pepper, divided
4 (4 ounce) boneless, skinless chicken breasts
1 cup Panko bread crumbs
¼ cup Italian bread crumbs
Olive oil spray (non propellant)
4 sesame seed hamburger buns
4 red onion slices
4 dill pickle slices
4 leaves iceberg lettuce
4 tablespoons mayonnaise
Combine milk and lemon juice in a small bowl. Set aside and allow to thicken for 5 minutes. Add garlic, onion, cayenne, 1 teaspoon salt and ½ teaspoon pepper to the milk mixture and whisk until combined.
Place chicken breast in a resealable 1 gallon plastic zip top bag. Add milk mixture, seal and refrigerate for 30 minutes up to overnight.
Preheat grill to medium. Cover a baking sheet with aluminum foil. Set aside.
Combine Panko, Italian bread crumbs, ½ teaspoon salt and 1 teaspoon pepper in a large flat bowl. Whisk to combine. One at a time, place chicken breast into bread crumb seasoning, flip to coat completely and press bread crumbs into chicken if necessary. Repeat until you have a nice thick coating on each breast. Transfer chicken to a baking sheet.
Spray each breast liberally with olive oil on each side.
Grill chicken for 4-6 minutes per side, with the grill closed, until golden brown and cooked through.
Spread mayo on bottom half of bun. Add lettuce. Place chicken on top and add onion and pickle.
Serve and enjoy!
COOK’S NOTE: To bake instead of grill - Set oven to broil. Place chicken (on baking sheet) in oven and bake 4-6 minutes on each side until golden brown. Remove from oven when cooked through.
Recipe developed by Donna Elick - The Slow Roasted Italian
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