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How to prepare chicken breasts for crispy chicken sandwiches?

18 years ago

My husband asked me to pick up some frozen, breaded chicken patties so he could make sandwiches. I told him I don't want to do that because the chicken is so overly processed and horribly salty. He's on a low sodium diet and every once in a while he craves food from his "olden" days.

Anyhow, I'd like to make crispy chicken breasts and freeze some for later use too. Any thoughts on the best freezable coating & method? Thanks for your help.

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Comments (5)

Terri_PacNW
18 years ago
Maybe something as simple as this. Crispy chicken
lindac
18 years ago
For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick.
I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese.
Beat an egg in a flat dish with 1 T milk or water...
Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes.
Sometimes I skip the chilis and add a teaspoon of grated lemon peel.
The crisp will be gone when you serve them leftover...but they are still good.
Linda C
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pkramer60
18 years ago
Shambo, I made some last Friday.

Dredge the parts in seasoned flour, then

Dip the chicken in an egg wash seasoned with anything you like....salt, hot sauce, etc, then

Dredge the parts in panko or corn flake crumbs.

Place on a cookie sheet and bake for 30 to 45 minutes until chicken is done. Do not turn if it is boneless, but if boned, turn half way.
nancyjane_gardener
7 years ago
I've been making "fried" food for the last year with an air fryer! I've made "fried" chicken, fries, eggplant for EP parm and lots of stuff with just a spritz of pam or spray oil!

We even upgraded this year to a bigger better unit. I make my own breadcrumbs with the heels of WW bread and freeze, I buy and freeze buttermilk in a cupcake pan sprayed with pam, then freeze.

Totally worth it in my book! Nancy
ci_lantro
7 years ago
Haven't tried it but was just reading that potato starch is good for making crispy fried food.

I came across the info when I was looking into making a gluten free flour blend. (Reading reviews of the various potato starch brands on Amazon.)

Here's a link to a recipe that I'm going to try for Japanese Style Fried Chicken--uses potato starch...

Serious Eats Japanese Fried Chicken Thighs

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