I make these crispy chicken sandwiches when we're craving takeout but don't want deep frying or a huge mess in the kitchen. The chicken turns out super crunchy on the outside, juicy inside, and that creamy honey mustard sauce honestly makes the whole sandwich.
The best part? You only need one pan and about 30 minutes. Perfect for lazy weekends or easy weeknight dinners.
This recipe honestly tastes like something from a restaurant, but it's surprisingly simple to make at home.
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Why This Recipe Works
- Panko breadcrumbs create a lighter, crunchier coating than regular breadcrumbs.
- Thin chicken breasts cook faster and stay juicy.
- Pan frying uses less oil than deep frying but still gives crispy results.
- Honey mustard sauce adds creamy, tangy flavor balance.
In This Post
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Sauce - We love serving this panko chicken with creamy mustard sauce with honey - it is melt-in-your-mouth delicious and one of the best condiments to serve with burgers, sandwiches, and dips.
- Chicken - use chicken tenders, breasts, thighs, or any part of the chicken. You can buy the whole chicken and cut it up so you can have different cuts. However, if serving this in burger buns, I recommend something more flat such as chicken breast or tenders.
- Panko breadcrumbs - I highly recommend panko over regular breadcrumbs here. They stay crispier longer and give the chicken that thick crunchy coating similar to restaurant chicken sandwiches.
How To Make Breaded Chicken Sandwich
Today we are going to learn how to cook perfect crispy fried chicken, how to prevent the fried chicken from being soggy, and of course how to make the perfect crispy fried chicken without deep-frying! All in one pan.
Prep. Line up 3 bowls with flour, eggs, and panko mixed with paprika, garlic, and onion powder. Set aside.
Make the Mustard Sauce With Honey.
Prepare the chicken. Place the chicken breasts on a wooden board or even surface, cover with plastic wrap, and pound them lightly until even on both sides.
Remove the plastic and rub the chicken generously with salt and pepper.
One by one coat the prepared chicken breasts in flour, then eggs, and finally panko.
Make sure you thoroughly coat the chicken at each stage, especially the last one.
Heat vegetable oil (about ⅓ cup for 2 chicken breasts) in a skillet over high heat.
Once the oil is hot, carefully place the chicken in the pan not touching each other (you may need to do it in batches, cleaning the pan surface after each batch with a paper towel).
Cook each chicken breast for 3-4 minutes on both sides until golden brown and crispy. Remove from the pan on a plate lined with paper towels to drain the excess oil.
Burger assembly. Prepare your station with lettuce and sliced vegetables, and toast the buns last.
Assemble the burgers with favorite lettuce, green sprouts, and vegetables, add the Mustard sauce on top of the chicken or both buns and enjoy.
Tips For The Best Breaded Chicken
- Be sure to add plenty of seasoning and thoroughly coat and dip the chicken in each step, especially the last one, the breadcrumbs.
- Use a kitchen thermometer to check the oil temperature (at least 325 degrees Fahrenheit) and the chicken for doneness. Chicken is done cooking when its internal temperature reaches 165 degrees Fahrenheit. This way you'll have the most crispy chicken that is not raw inside.
- Cook the chicken in batches, to allow the oil to be absorbed evenly and not too quickly which will result in soggy chicken breasts.
JULIA'S TIP: Make this panko chicken as much as you'll consume in one go. Just like most fried foods, this chicken does not reheat well and it is best to consume it right away. Also, these do not freeze well. The sauce will keep in the fridge for up to a week.
Don't Make These Mistakes
- Don't Make These Mistakes
- Adding chicken before the oil is hot enough - this causes soggy breading
- Overcrowding the skillet - the chicken steams instead of crisps
- Flipping too early - let the crust fully brown first
- Using thick chicken breasts - thinner pieces cook more evenly
- Skipping the wire rack or paper towels - excess oil softens the crust
What To Serve With Chicken Sandwiches
Crispy chicken burgers like any other burgers will go well together with:
- French fries - when serving these with burgers make sure that they are made same time as burgers so all the fried foods stay warm and hot when serving.
- Sweet potato fries - same tips as with the french fries!
- Crispy onions
- Green salad
- Coleslaw
- Dill pickles
- Green or other sprouts
- Yellow Mustard, ketchup, mayonnaise, and ranch dressing as an alternative to honey mustard sauce
- Pickled jalapenos, onions
Storing Leftovers and Meal Prep Tips
- To Store. Store the cooked chicken separately from the buns and toppings for up to 3 days in the fridge. This helps keep the breading crisp longer.
- To Reheat. The air fryer works best for reheating. Heat at 375°F for 3-4 minutes until hot and crispy again. The oven also works well.
- To Freeze. Freeze the cooked chicken fillets once cooled for up to 2 months. I like placing parchment paper between pieces so they don't stick together.
- Meal Prep Tips. Bread the chicken ahead of time and keep it refrigerated for several hours before cooking. This makes dinner even faster on busy nights.
FAQs
For the best-fried chicken, I recommend marinating it before in any chicken marinade of choice or simply making a double batch of honey mustard sauce used in this recipe.
Leave the chicken in a bowl and pour over the marinade until all the chicken pieces are fully submerged. Alternatively, a kitchen zip-lock bag will do the trick too. Marinated for at least one hour.
To make sure your chicken stays crispy and not soggy, you'll want to use enough oil and the correct temperature. The oil should be simmering hot (at least 325F) before adding the chicken.
I usually use about ⅓ cup per 2 smaller chicken breasts. It is not the deep-frying method obviously where you submerge the whole piece of chicken into the oil. It is still a pan-fried version and enough oil is required for the chicken to be crispy and cook through.
For best frying results I'd recommend sunflower, peanut, or canola oil. Most of fried foods need an oil temperature of around 325˚F to 375˚F. These oils are from varieties high in monounsaturated fats, which are well-suited for high heat.
There can be a few reasons why your fried chicken didn't turn crispy. The common thing is that the temperature is too low or not high enough, not enough oil is used.
Easy Chicken Recipes
For more easy gluten-free Chicken recipes check out my Chicken recipe index here.
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Recipe Card
Crunchy Breaded Chicken Sandwich (With Honey Mustard Sauce)
Ingredients
Method
- Honey Mustard Sauce (See notes). Make the sauce by combining all the ingredients in a mason jar. Close the lid and give it a good shake, keep it in the fridge while you prepare the burgers.
- Prep. Line up 3 bowls with flour, eggs, and panko mixed with paprika, garlic, and onion powder. Set aside.
- Prepare the chicken. Place the chicken breasts on a wooden board or even surface, cover them with plastic wrap, and pound them lightly until even on both sides. Remove the plastic and rub the chicken generously with salt and pepper.
- One by one coat the prepared chicken breasts in flour, then eggs, and finally panko. Make sure you thoroughly coat the chicken at each stage, especially the last one.
- Heat vegetable oil (about ⅓ cup for 2 chicken breasts) in a skillet over high heat. Once the oil is hot, carefully place the chicken in the pan not touching each other (you may need to do it in batches, cleaning the pan surface after each batch with a paper towel). Cook each chicken breast for 3-4 minutes on both sides until golden brown and crispy. Remove from the pan on a plate lined with paper towels to drain the excess oil.
- Burger assembly. Prepare your station with lettuce and sliced vegetables, and toast the buns last.
- Assemble the burgers with your favorite lettuce and vegetables, add the sauce on top of the chicken or both buns and enjoy.
Nutrition
Notes
- Honey Mustard Sauce
- The nutrition is calculated without the mustard sauce.
- Make this panko chicken as much as you'll consume in one go. Just like most fried foods, this chicken does not reheat well and it is best to consume it right away. Also, these do not freeze well. The sauce will keep in the fridge for up to a week.
- Cook the chicken in batches, to allow the oil to be absorbed evenly and not too quickly which will result in soggy chicken breasts.
- Why is my fried chicken not crispy? There can be a few reasons why your fried chicken didn't turn crispy. The common thing is that the temperature is too low or not high enough, not enough oil is used.
- What is the secret to good fried chicken? For the best-fried chicken, I recommend marinating it before in any chicken marinade of choice or simply making a double batch of honey mustard sauce used in this recipe. Leave the chicken in a bowl and pour over the marinade until all the chicken pieces are fully submerged. Alternatively, a kitchen zip-lock bag will do the trick too. Marinated for at least one hour.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Ben
I like to cut the chicken breasts in half length wise to achieve a thinner cut - I find it's a better ratio.
Julia
Thank you Ben!
Rita
Perfectly crispy chicken, no deep frying needed. We love it, thanks!