Crispy Chicken Ciabatta Sandwich
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!
INGREDIENTS
Breaded Chicken
- 1 large chicken breast, cut in half lenghtwise
- ½ cup gluten free flour
- ½ cups of gluten free breadcrumbs or GF panko
- 1 large egg, lightly beaten
For the Sandwich
- ½ small Red onion onion, sliced thin circles
- 4 leaves of romaine or iceberg lettuce
- 1 small tomato, sliced thin circles
Creamy Paprika Sauce
- 5 tablespoon of Mayonnaise
- 5 tablespoons of sour cream
- ⅛ teaspoon mustard with seeds
- ¼ teaspoon Dijon mustard
- ½ tablespoon heaping sweet pickle relish
- ¼ teaspoon white wine vinegar
- ¼ teaspoon paprika, sweet or regular
- ¼ teaspoon garlic powder
- ¼ teaspoon onion 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.
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