Copycat Restaurant Lunch – Crispy Panko Chicken Sandwich with Smoky BBQ Sauce

Allergens

Wheat, Eggs, Soy (in Worcestershire sauce), Milk (in BBQ Sauce)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all
• purpose flour
• 2 large eggs, beaten
• 2 cups Panko breadcrumbs
• Canola oil for frying
• 1 cup Smoky BBQ Sauce (recipe follows)
• 4 hamburger buns, toasted
• Lettuce leaves and sliced tomatoes, for garnish Smoky BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp molasses
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Set aside.
2. Preheat a deep fryer or heavy bottomed pot with canola oil to 350°F (175°C).
3. Place flour in a shallow dish, beaten eggs in another, and Panko breadcrumbs in a third. Dredge each chicken breast in the flour, then egg, and finally Panko, pressing firmly to adhere.
4. Fry chicken for 6 8 minutes or until golden brown and cooked through, flipping once during cooking. Remove from oil and drain on paper towels.
5. Assemble sandwiches: Place a cooked chicken breast on each bun bottom, top with lettuce leaves, tomato slices, and a generous spoonful of Smoky BBQ Sauce. Finish with the bun tops.

Chef’s Insight

For extra smokiness, add 1 tsp of liquid smoke to the Smoky BBQ Sauce.

Notes

Serve with crinkle-cut fries or a simple side salad for a complete meal.