Name: Crispy chicken sandwich with pickles
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded thin; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp all-purpose flour; 1 large egg white, lightly beaten; 1/3 cup panko breadcrumbs; 1 1/2 tsp canola oil; 1 hamburger bun, split; 1 tbsp yellow mustard; 0.5 oz iceberg lettuce, shredded; 2 tbsp dill pickles, sliced

Nutrition

Per serving

490 calories

Protein: 45g; 36% of calories
Carbs: 48g; 39% of calories
Fat: 13g; 24% of calories

Instructions

Prep 20 min · Cook 2 min

Place chicken between plastic wrap and pound to a uniform half-inch thickness. Pat the meat very dry with paper towels. Season with salt and pepper. Dust with flour, dip into the egg white, then press firmly into the panko until evenly coated on both sides.
Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Carefully add the chicken and cook until the breading is golden brown, about 3 to 4 minutes per side. Transfer to a wire rack or paper towel-lined plate to rest for 2 minutes. Done when the center is no longer pink, 165°F.
Wipe out the skillet and toast the bun halves cut-side down until golden. Spread mustard on the bottom bun. Layer with shredded lettuce, the fried chicken, and sliced pickles before closing with the top bun.

Nutrition

Ingredients

Instructions

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