Low Sodium Crispy Breaded Chicken Sandwich
Elevate your sandwich game with this irresistibly delicious Low Sodium Crispy Breaded Chicken Sandwich! Perfectly tender chicken breasts are marinated in a low sodium buttermilk mixture infused with garlic, onion, and warm spices, ensuring a juicy and flavorful bite every time. Coated in a light panko breadcrumb crust, these golden chicken fillets are pan-fried to crispy perfection using a combination of unsalted butter and olive oil. Nestled between toasty whole grain buns and layered with fresh lettuce, ripe tomato slices, and a dollop of creamy low sodium mayonnaise, this sandwich is a healthier spin on a classic comfort food. Ready in under an hour and packed with flavor, it’s proof that low sodium doesn’t mean low taste—perfect for a wholesome lunch or easy weeknight dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (boneless, skinless, each about 6 oz) Chicken breast
- 1 cup Low sodium buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 Whole grain hamburger buns
- 2 Lettuce leaves
- 1 sliced Tomato
- 2 tablespoons Low sodium mayonnaise
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch. This will ensure even cooking.
In a medium bowl, combine the low sodium buttermilk, garlic powder, onion powder, black pepper, paprika, and dried oregano.
Add the chicken breasts to the buttermilk mixture and ensure they are well coated. Cover and refrigerate for at least 15 minutes to marinate. This step adds flavor and tenderness to the chicken.
Meanwhile, in a shallow dish, combine the panko breadcrumbs and flour.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and coat each breast thoroughly in the breadcrumb mixture. Press the breadcrumbs onto the chicken gently to adhere.
In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter is melted and the mixture is hot.
Carefully add the breaded chicken breasts to the skillet. Cook for about 6-8 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
While the chicken is cooking, lightly toast the whole grain hamburger buns.
Assemble the sandwiches by spreading a tablespoon of low sodium mayonnaise on each bun half. Place a cooked chicken breast on the bottom bun, top with lettuce, tomato slices, and the top bun.
Serve immediately and enjoy your low sodium crispy breaded chicken sandwich!
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.9 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 623 mg | 48% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1799 mg | 38% | |
*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.
