Gluten-Free Crispy Breaded Chicken Sandwich
Indulge in the ultimate comfort food experience with this Gluten-Free Crispy Breaded Chicken Sandwich, a perfect blend of crunch, flavor, and freshness. This recipe transforms boneless chicken breasts into golden, perfectly seasoned, crispy cutlets coated with gluten-free breadcrumbs and fried to perfection in olive oil. Served on toasted gluten-free hamburger buns, each sandwich is layered with crisp lettuce, juicy slices of tomato, and a tangy spread of mayonnaise and mustard for a punch of flavor in every bite. Ready in just 35 minutes, it's a quick, satisfying meal that's ideal for gluten-sensitive eaters or anyone craving a mouthwatering homemade chicken sandwich.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 cup Gluten-free all-purpose flour
- 2 Eggs
- 1 tablespoon Water
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Olive oil
- 2 Gluten-free hamburger buns
- 2 Lettuce leaves
- 1 Tomato, sliced
- 0.5 cup Mayonnaise
- 2 tablespoons Mustard
Instructions
Begin by slicing each chicken breast in half horizontally to create four thin pieces.
In a shallow dish, mix together the salt, black pepper, garlic powder, and paprika.
Season both sides of the chicken pieces with the spice mixture.
In a separate shallow dish, place the gluten-free all-purpose flour.
In another bowl, whisk together the eggs and water until fully combined.
Place the gluten-free breadcrumbs in a final shallow dish.
Dredge each piece of chicken first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to ensure breadcrumbs adhere.
Heat the olive oil in a large pan over medium-high heat.
Once the oil is hot, add the breaded chicken pieces, cooking for about 4-5 minutes per side until golden brown and cooked through.
Transfer cooked chicken to a paper towel-lined plate to drain any excess oil.
Toast the gluten-free hamburger buns in the oven or on a skillet until lightly golden.
To assemble the sandwich, spread mayonnaise on the bottom half of each bun and mustard on the top half.
Place a lettuce leaf on the bottom bun, followed by a piece of crispy breaded chicken, then add a slice of tomato.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.6 g | 308% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 5740 mg | 250% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.0 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 350 mg | 27% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
