Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½ inch (1.25 cm) thickness
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon lemon pepper seasoning (plus extra for garnish)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1 tablespoon (15 ml) water
  • 1 ½ cups (about 120g) panko breadcrumbs
  • 1/4 cup (60 ml) olive oil, for frying (vegetable oil works too)
  • 4 tablespoons (60 ml) mayonnaise (full-fat or light)
  • 1 tablespoon (15 ml) fresh lemon juice
  • Pinch of lemon pepper seasoning
  • 4 sandwich buns (brioche or potato rolls recommended)
  • Lettuce leaves (Romaine or butter lettuce)
  • Tomato slices
  • Pickles (optional, but recommended)

Instructions:

  1. Prepare the Breading Station: Set up three shallow bowls: one with flour and spices, one with egg wash, and one with panko breadcrumbs.
  2. Bread the Chicken: Dredge each chicken breast in flour, then egg wash, then panko breadcrumbs. Press the breadcrumbs firmly to adhere.
  3. Cook the Chicken: Heat olive oil in a skillet over medium heat. Fry chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 4-5 minutes per side.
  4. Make Lemon Pepper Mayo: Combine mayonnaise, lemon juice, and lemon pepper seasoning in a small bowl.
  5. Assemble the Sandwiches: Lightly toast the buns. Spread lemon pepper mayo on both halves. Layer with lettuce, tomato, Crispy Lemon Pepper Chicken, and pickles.
  6. Serve Immediately: Garnish with extra lemon pepper seasoning.