This panko chicken sandwich is quick and EASY! You are less than 30 minutes away from fresh, juicy, and crispy chicken filets.
Serve between burger buns, and ciabatta bread topped with mustard sauce with honey. Delicious combination.
Make these with regular or gluten-free panko breadcrumbs. I prefer panko over normal breadcrumbs as this way chicken has a thick layer of crispy crust that doesn’t become soggy even when fried on a pan.
No marinating or deep frying is required! No-fail panko-crusted chicken each time. Comfort food of its finest.
Sandwiches are our go-to dinners, especially when it comes to lazy weekends.
Over time I've shared with you my popular Chicken Wrap, Chicken Tacos and Shrimp Wraps. Check out our Sandwich recipe list to get more inspired.
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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 - the secret to extra crispy chicken is large panko breadcrumbs. Even when pan-fried, the chicken stays crispy on the outside and juicy inside.
- Related: Stovetop Burgers
Instructions
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
- 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.
Serving Suggestions
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
Freezing And Storing Instructions
Keep the chicken refrigerated for up to 2 days. Keep all the chicken sandwich ingredients separate.
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.
I hope you'll enjoy this panko chicken recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
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Recipe
Panko Chicken Sandwich With Honey Mustard
INGREDIENTS
- 4 chicken breast halves, smaller thinner, room temperature (if using 2 thick ones, cut in half lengthwise)
- ¾ cup gluten free panko breadcrumbs
- ¾ cup flour, gluten free flour blend or regular
- 2 large eggs lightly beaten
- salt and black pepper, to taste
- ½ teaspoon paprika
- salt and pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For Serving
- Mustard Sauce With Honey, to taste
- Lettuce and vegetables of choice
- Burger buns, gluten free if desired
- Vegetable oil for cooking
INSTRUCTIONS
- 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.
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Rita
Perfectly crispy chicken, no deep frying needed. We love it, thanks!