Ingredients
- Boneless, skinless chicken breasts
- Crushed cornflakes
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
- Eggs
- Hamburger buns
- Vegetable or canola oil
- Lettuce, tomato, mayonnaise, or your favorite condiments
Instructions
- Slice each chicken breast horizontally to create thinner cutlets.
- In a bowl, mix together paprika, garlic powder, onion powder, salt, and pepper. Season the chicken cutlets generously with this spice mixture.
- Crush the cornflakes into small pieces. In a shallow dish, beat the eggs. Dip each chicken cutlet into the beaten eggs, then dredge in the crushed cornflakes, ensuring it’s fully coated.
- Heat vegetable or canola oil in a large skillet over medium-high heat. Carefully place the coated chicken cutlets into the hot oil and fry for about 3-4 minutes per side, until golden brown and cooked through. Make sure not to overcrowd the pan.
- Toast the buns, if desired. Assemble the sandwiches with the crispy chicken, lettuce, tomato and your favorite condiments. Serve immediately.
Notes
- Don’t overcrowd the pan when frying; cook in batches to maintain oil temperature.
- Ensure the oil is hot enough before adding the chicken to achieve maximum crispiness.
- Use a meat thermometer to verify the chicken is cooked through (165°F or 74°C).
- Toast the buns for added texture and flavor.
- For a spicy kick, add a pinch of cayenne pepper to the spice mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: Not specified (can be adapted)
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 450-550 Kcal
- Sugar: 5-10g
- Sodium: 700-900mg
- Fat: 25-35g
- Saturated Fat: 5-8g
- Unsaturated Fat: 15-20g
- Trans Fat: 0g
- Carbohydrates: 30-40g
- Fiber: 2-4g
- Protein: 25-30g
- Cholesterol: 100-130mg