Crispy Lemon Pepper Chicken Sandwich Recipe

ByJulian Dempsey
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Introduction

This Crispy Lemon Pepper Chicken Sandwich is a perfect handheld meal with golden, crunchy chicken, fresh veggies, and a tangy lemon sauce. With a zesty breading and creamy sauce, it’s a satisfying dish that’s quick and easy to prepare for any occasion.

A close-up view of a sandwich on a soft golden bun with a thick, crispy fried chicken fillet in the center. The chicken fillet has a crunchy, textured, golden-brown crust with visible herbs and pepper flakes sprinkled on top. On top of the chicken, there are two thin lemon slices adding a light yellow pop of color. Underneath the chicken fillet, fresh, bright green curly lettuce leaves sit above two slices of red tomato. The sandwich rests on a white plate with a side of golden waffle fries visible in the background. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 large egg
  • 1 tbsp water
  • 1 cup breadcrumbs
  • Vegetable oil for frying
  • 4 hamburger buns
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Shredded lettuce
  • Sliced tomato
  • Chopped fresh parsley

Instructions

  1. Step 1: Place the chicken breasts on a cutting board and carefully slice them horizontally into thinner pieces for faster, even cooking and more crispy surface.
  2. Step 2: Put the chicken pieces in a bowl or zip-top bag, pour the buttermilk over them, and let marinate for 20–30 minutes or up to a few hours in the fridge.
  3. Step 3: In a shallow bowl, mix flour with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. In another bowl, whisk the egg with water. Put breadcrumbs in a third bowl.
  4. Step 4: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, dip in the egg wash, then press firmly into breadcrumbs to coat well.
  5. Step 5: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high until shimmering. Test by dropping in a pinch of flour—it should sizzle immediately.
  6. Step 6: Fry chicken carefully in batches, leaving space between pieces. Cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
  7. Step 7: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Let rest for a few minutes to retain crispiness.
  8. Step 8: While chicken rests, toast the hamburger buns in a dry skillet or toaster for a slight crunch and to prevent sogginess.
  9. Step 9: Mix mayonnaise, Dijon mustard, lemon juice, and lemon zest in a small bowl until creamy. Adjust lemon flavor as desired.
  10. Step 10: Spread the sauce generously on the bottom buns. Layer with crispy chicken, shredded lettuce, tomato slices, and sprinkle with chopped parsley.
  11. Step 11: Top with the bun halves and serve immediately for the best warm, crispy experience.

Tips & Variations

  • Slice chicken thin to ensure even cooking and extra crispy texture.
  • Fry in batches to avoid crowding the pan and keep chicken crispy.
  • Add extra lemon zest to the sauce for a more pronounced citrus flavor.
  • For a lighter option, bake the chicken at 400°F for 20–25 minutes, flipping halfway through.
  • Use chicken thighs instead of breasts for juicier sandwiches; adjust cooking time as needed.

Storage

Store leftover chicken separately from buns in an airtight container for up to 3 days. Reheat chicken in the oven to keep it crispy rather than microwaving, which can make it soggy.

How to Serve

A large fried chicken fillet with a crunchy, golden-brown breading full of small black and white sesame seeds occupies the top layer of a sandwich. Beneath the chicken, there are several rings of white onion with a slice of yellow lemon resting on top of them. Below the onions, thick, ruffled green lettuce leaves fill the entire base of the sandwich. These layers are held together by a soft, smooth, light brown sandwich bun on top and a white marbled surface underneath. To the left, a small white box with golden brown French fries peeks into the frame, and on the right side, three lemon halves lie on the white marbled background. A small black bowl filled with dark red sauce is also placed in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the chicken at 400°F for 20–25 minutes, flipping halfway. It won’t be quite as crispy as frying, but still delicious.

How do I store leftovers?

Keep the chicken and buns stored separately in airtight containers for up to 3 days. Reheat the chicken in the oven to maintain its crispiness.

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Crispy Lemon Pepper Chicken Sandwich Recipe

★★★★★

4.9 from 60 reviews
  • Author: Julian
  • Total Time: 35 minutes
  • Yield: 4 sandwiches 1x
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Description

This Crispy Lemon Pepper Chicken Sandwich features golden, crunchy breaded chicken breasts with a zesty lemon pepper coating, complemented by a creamy, tangy lemon-mustard sauce, fresh shredded lettuce, tomato slices, and chopped parsley, all nestled in a toasted soft hamburger bun. Perfect for quick weeknight dinners or casual gatherings, this recipe delivers flavorful, juicy chicken with a satisfying crunch in every bite.

Ingredients

Scale

Chicken & Marinade

  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk

Breading & Coating

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 large egg
  • 1 tbsp water
  • 1 cup breadcrumbs
  • Vegetable oil for frying (about 1/4 inch depth in skillet)

Buns & Toppings

  • 4 hamburger buns
  • Shredded lettuce (as desired)
  • Sliced tomato (as desired)
  • Chopped fresh parsley (for garnish)

Sauce

  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

  1. Prep the chicken: Place the chicken breasts on a cutting board and slice them horizontally into thinner pieces to increase surface area and ensure quicker, even cooking.
  2. Marinate in buttermilk: Put the chicken pieces into a bowl or zip-top bag and pour the buttermilk over them. Let them marinate for 20–30 minutes or up to a few hours in the refrigerator to tenderize and add flavor.
  3. Season and set up dredging station: Mix the flour with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a shallow bowl. Whisk egg and water together in a separate bowl. Place breadcrumbs in a third bowl.
  4. Coat the chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece first in the seasoned flour, then dip in the egg wash, and finally press firmly into the breadcrumbs to ensure a thick, even coating.
  5. Heat the oil: Pour vegetable oil into a large skillet to cover about 1/4 inch of the bottom. Heat over medium-high until shimmering. Test by dropping a pinch of flour in; it should sizzle immediately.
  6. Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, leaving space between them. Fry about 4–5 minutes per side until golden brown and an internal temperature of 165°F is reached.
  7. Drain and rest: Transfer the fried chicken to a paper towel-lined plate to drain excess oil and let it rest for a couple of minutes to maintain crispiness.
  8. Toast the buns: While the chicken rests, lightly toast the hamburger buns in a dry skillet or toaster to add crunch and prevent sogginess.
  9. Make the sauce: In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, and lemon zest until smooth and creamy. Taste and adjust lemon flavor as desired.
  10. Assemble the sandwich: Spread a generous layer of the sauce on the bottom halves of the buns. Place a piece of crispy chicken on each, then top with shredded lettuce, tomato slices, and chopped parsley.
  11. Finish and serve: Cap sandwiches with top buns and serve immediately to enjoy warm, crispy chicken with fresh toppings.

Notes

  • Slice chicken thin for even cooking and extra crispy texture.
  • For a lighter version, bake chicken at 400°F for 20–25 minutes, flipping halfway.
  • Best served fresh; leftovers should be stored separately and reheated in the oven to preserve crispiness.
  • Do not overcrowd the pan when frying to prevent steaming instead of crisping.
  • Feel free to add extra lemon zest to the sauce for an extra citrus punch.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Lunch
  • Method: Frying
  • Cuisine: American

Keywords: chicken sandwich, crispy chicken, lemon pepper chicken, fried chicken sandwich, quick dinner, easy chicken sandwich, lemon mustard sauce, breaded chicken

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