Buttermilk Chicken Sandwich
These Buttermilk Chicken Sandwiches are juicy, flavorful, and wonderfully crispy. Marinated in a spiced buttermilk blend and baked with a crunchy panko coating, they’re perfect for stacking on soft buns with all your favorite toppings for a satisfying, homemade meal.
Servings: 4 sandwiches
Ingredients
- ½ cup SACO Cultured Buttermilk Blend
- 2 cups water
- 3 tsp salt
- 3 tsp paprika
- 3 tsp garlic powder
- 1 cup flour
- 2 cups panko bread crumbs
- ½ tsp pepper
- 2 tbsp olive oil
- 3 eggs beaten
- 4 boneless chicken breasts
- burger buns
- toppings of choice
Instructions
- Prepare chicken marinade. Combine buttermilk blend, water, 1 tsp salt, 1 tsp paprika, and 1 tsp garlic powder in a large bowl. Place chicken into a bag, and pour marinade over. Seal and place in the fridge for at least 12 hours.
- Remove chicken from the fridge and bring to room temperature prior to cooking.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine panko breadcrumbs, 1 tsp sea salt, pepper, 1 tsp garlic powder, and 1 tsp of paprika.
- Heat olive oil in a skillet over medium heat. Add in panko mixture and cook until golden. Transfer mixture to a plate.
- In a shallow bowl, combine flour with the remaining tsp of salt, garlic powder, and paprika.
- In another bowl, beat eggs.
- With your hands, remove one chicken breast from the marinade. Coat both sides in the flour mixture and shake of the excess.
- Coat the floured chicken breast with the eggs and finish by coating both sides with the panko mixture. Place onto the prepared baking sheet and repeat with the remaining chicken.
- Baking for 25 minutes or until the internal temperature is 165F.
- Arrange cooked chicken on a bun with preferred toppings and enjoy!