Description
How to make crispy lemon pepper chicken sandwich with golden fried chicken, zesty seasoning and buttery brioche that delivers restaurant flavor at home.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Crispy Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons lemon pepper seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Assembly
- 4 brioche hamburger buns, toasted
- 1/4 cup mayonnaise
- 2 tablespoons lemon zest
- 4 butter lettuce leaves
- 1 large tomato, sliced
- Vegetable oil for frying
Instructions
- Marinate Chicken: Combine buttermilk, lemon juice, garlic powder, and salt in a bowl. Add pounded chicken breasts and marinate for 15 minutes while you prepare the coating mixture.
- Mix Coating: Whisk together flour, cornstarch, lemon pepper seasoning, paprika, onion powder, and black pepper in a large shallow dish until evenly combined and aromatic.
- Heat Oil: Heat 2 inches of vegetable oil in a heavy skillet to 350°F. Use a thermometer for accuracy—too hot burns the coating before chicken cooks through.
- Coat Chicken: Remove chicken from marinade and dredge each piece in seasoned flour mixture, pressing gently to ensure coating adheres completely on both sides for maximum crispiness.
- Fry Chicken: Carefully place coated chicken in hot oil and fry 4-5 minutes per side until golden brown and internal temperature reaches 165°F for food safety.
- Prepare Buns: While chicken rests on paper towels, mix mayonnaise with lemon zest and spread on toasted brioche buns for that perfect citrusy finishing touch.
- Assemble Sandwiches: Layer lettuce, crispy chicken, and tomato slices on prepared buns. Serve immediately while the coating is still warm and perfectly crispy for best texture.
Notes
- Maintain oil temperature at 350°F for perfect golden coating without burning.
- Store leftover chicken separately from buns in refrigerate for up to 3 days.
- Substitute regular milk plus lemon juice for buttermilk if needed.
- Double-coating creates extra crispy restaurant-style texture.
- Toast brioche buns for better structure and flavor.
- Let chicken rest 2 minutes after coating before frying for better adhesion.
Allergy Information: Gluten, Eggs, Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g