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Crispy Chicken Sandwiches

Crispy Chicken Sandwiches with Lemon-Honey Aioli

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As with all American classics, Chef Elana takes her fried chicken sandwiches very seriously. This recipe is her absolute ideal version, and a lighter-feeling take at that. Instead of a heavy batter, we're dredging the chicken in crispy panko breadcrumbs, then lightly pan-frying it, rather than submerging in oil. You'll still find all of the key toppings: pickle, tomato, and aioli. Old Bay seasoning adds smoky sweetness to the creamy condiment, as well as the chicken's crispy breading.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

  • Calories 1030
  • Protein 53g
  • Total Carb 83g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mixed lettuces
    • 4 ounces
    • mixed lettuces
  • tomato
    • 1
    • tomato
  • lemon
    • 1
    • lemon
  • mayonnaise
    • 4 packets
    • mayonnaise
  • Old Bay spice mix
    • 1 tablespoon
    • Old Bay spice mix
  • honey
    • 1/2 ounce
    • honey
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • flour
    • 1/4 cup
    • flour
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • white balsamic vinegar
    • 1 tablespoon
    • white balsamic vinegar
  • brioche buns
    • 2
    • brioche buns
  • sliced dill pickles
    • 1/2 cup
    • sliced dill pickles

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pat mixed lettuces dry with paper towel. Thinly slice half of tomato for serving; scoop out and discard seeds of remainder, then thinly slice into strips. Halve lemon. In a small bowl, whisk together mayonnaise, ¼ teaspoon Old Bay seasoning, ½ packet honey, juice of ½ lemon, ⅛ teaspoon salt, and pepper as desired to make aioli.

  2. Pound chicken

    Pound chicken

    Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Try to pound the chicken as thinly and evenly as possible, but don't stress if it tears—it'll still look great once stacked in a sandwich.

  3. Dredge chicken

    Dredge chicken

    On a large plate, combine flour, remaining Old Bay seasoning, ¼ teaspoon salt, and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Season chicken all over with ¼ teaspoon salt and pepper as desired. Dredge chicken in Old Bay flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Cook chicken

    Cook chicken

    Heat 1½ tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-3 minutes per side. Transfer chicken to a paper towel–lined plate to drain. Remove pan from heat and wipe clean for the next step.

  5. Toss salad and toast buns

    Toss salad and toast buns

    In a large bowl, whisk together white balsamic vinegar, remaining honey, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired. Add lettuce and tomato strips to bowl with dressing and toss to coat. Slice buns open horizontally, if they arrived whole, and arrange cut-side down in pan from chicken over medium heat. Toast until light golden and warmed through, 3-4 minutes. Transfer to serving plates.

  6. Plate chicken sandwiches

    Plate chicken sandwiches

    Cut each chicken breast in half, then stack and layer onto bun bottoms (everyone gets 2 pieces!). Drizzle over lemon-honey aioli, top with pickles and tomato slices, and finish with bun tops. Serve crispy chicken sandwiches with salad and dig in!

What is Plated?
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