This crispy chicken ciabatta sandwich is delicious and loaded with pan-fried breaded chicken breast, crispy ciabatta buns, crunchy lettuce, creamy paprika sauce and comes out perfect EVERY TIME. No deep-frying required!
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INGREDIENTS
Breaded Chicken
1large chicken breast, cut in half lenghtwise
½cupgluten free flour
½cupsof gluten free breadcrumbs or GF panko
1large egg, lightly beaten
For the Sandwich
½small Red onion onion, sliced thin circles
4leavesof romaine or iceberg lettuce
1small tomato, sliced thin circles
Creamy Paprika Sauce
5tablespoonof Mayonnaise
5tablespoonsof sour cream
⅛teaspoonmustard with seeds
¼teaspoonDijon mustard
½tablespoonheaping sweet pickle relish
¼teaspoonwhite wine vinegar
¼teaspoonpaprika, sweet or regular
¼teaspoongarlic powder
¼teaspoononion powder
INSTRUCTIONS
Mix all the sauce ingredients in a small bowl, set aside.
Pound chicken breasts flat and season with salt and pepper.
Prepare three individual bowls: with flour, eggs, breadcrumbs.
Dip each chicken breast first in flour, then beaten egg and lastly into breadcrumbs. Make sure to coat chicken thoroughly, especially during last step.
Cook each chicken breast in a large skillet over medium to high heat for about 3-4 minutes on one side. Flip and place a slice of provolone cheese on top of the chicken and cook for another 3-4 minutes. The chicken should be crisp and golden brown on the outside.
When done cooking, place the chicken on a plate lined with paper towels to absorb the extra oil.
Toast the ciabatta rolls int he oven or skillet until crisp and dgolden brown (optional).
Proceed to assemble the chicken sandwiches. Spread a thick layer of the paprika sauce on each ciabatta roll cut side up and fill the sandwich with chicken, lettuce, tomato and onion.
VIDEO
NOTES
Depending on the size of your chicken you may end up with 3-4 sandwiches. Just cut the chicken to the size needed for ciabatta 9it is fine it is slightly larger than the actual bread) and proceed as per instructions.
Why is my fried chicken coming out soggy? 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.