Baked Breaded Chicken Sandwiches - Oven or Grilling Recipe

Baked breaded chicken seasoned with buttermilk marinade results in the juiciest chicken sandwiches ever. Make this recipe for dinner tonight!

Boneless chicken breast marinated in a perfectly seasoned buttermilk mixture, breaded and cooked to perfection in the oven or on a grill.
This results in the most flavorful moist crispy chicken sandwich you have ever eaten.

This easy chicken recipe will need a permanent place in your recipe card 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 crispy 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.

Marinade for Baked Breaded Chicken

This recipe starts with an incredible buttermilk marinade for the chicken. After marinating for 30 minutes, the chicken has a nice coating.

Leaving it overnight creates 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.

How to make baked breaded chicken sandwiches:

• 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.

What you will need to make this chicken recipe:

• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite sandwich recipes: 

• Chicken Parmesan Sliders
• The Best Ever Simple Crockpot Pulled Pork Sandwiches
• Slow Cooker Italian Beef Sandwiches

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Yield: 4

Author: Donna Elick

Baked Breaded Chicken Sandwiches - for oven or grilling

Baked breaded chicken seasoned with buttermilk marinade results in the juiciest chicken sandwiches ever. Make this recipe for dinner tonight!

Ingredients

• 1 cup milk
• 1/4 cup fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 - 1 teaspoon cayenne pepper (to taste)
• 1 1/2 teaspoon kosher salt, divided
• 1 teaspoon course ground black pepper, divided
• 4 (4 ounce) boneless, skinless chicken breasts
• 1 cup Panko bread crumbs
• 1/4 cup Italian bread crumbs
• Olive oil spray (non propellant)

Sandwich Fixins

• 4 sesame seed hamburger buns
• 4 red onion slices
• 4 dill pickle slices
• 4 leaves iceberg lettuce
• 4 tablespoons mayonnaise

Instructions

How to grill breaded chicken sandwiches

1. 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 1/2 teaspoon pepper to the milk mixture and whisk until combined.
2. Place chicken breast in a resealable 1 gallon plastic zip top bag. Add milk mixture, seal and refrigerate for 30 minutes up to overnight.
3. Preheat grill to medium. Cover a baking sheet with aluminum foil. Set aside.
4. Combine Panko, Italian bread crumbs, 1/2 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.
5. Spray each breast liberally with olive oil on each side.
6. Grill chicken for 4-6 minutes per side, with the grill closed, until golden brown and cooked through.
7. Spread mayo on bottom half of bun. Add lettuce. Place chicken on top and add onion and pickle.
8. Serve and enjoy!

DONNA'S NOTES

1. 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.

https://www.theslowroasteditalian.com/2012/08/grilled-breaded-chicken-sandwich-grill.html

Recipe developed by The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

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