Chipotle Lime Crispy Chicken Sandwich
This chicken sandwich is a family favorite. You can easily switch out chicken for a crispy fried boneless fish filet. Coating the chicken in an easy-to-make Chipotle Mayo Sauce before dredging in breadcrumbs is easier and less messy than using eggs – and adds a whole new layer of flavor.
Prep Time:
25 mins.
Cook Time:
15 mins.
Yield:
4 Sandwiches
Ingredients
Chipotle Lime Crispy Chicken Sandwich
- ½ cup Chipotle Mayo Sauce + extra for dressing sandwiches, recipe follows
- 1 ½ cups Panko bread crumbs
- 1 teaspoon poultry seasoning
- 1 teaspoon Creole seasoning
- 4 boneless chicken breasts
- 4 tablespoons vegetable oil
- 4 crusty sourdough buns
- 8 slices tomato, to dress sandwich
- Lettuce leaves, to dress sandwich
Chipotle Mayo Sauce
- ½ cup Blue Plate® Mayonnaise
- ½ cup sour cream (or Mexican crema)
- 3 teaspoons lime juice
- 2 to 3 teaspoons chipotles in adobo, finely chopped
- ¼ teaspoon chili powder
- ¼ teaspoon fine sea salt
Directions
- Make the Chipotle Mayo Sauce: (Makes 1 cup. Reserve any extra sauce for another use.) Combine mayonnaise, sour cream, lime juice, chipotles, chili powder and sea salt in a mixing bowl and stir well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
- Place the 1/2 cup of Chipotle Mayo Sauce in a medium shallow bowl.
- In another shallow bowl, mix the Panko bread crumbs, poultry seasoning and Creole seasoning.
- Brush the chicken breasts with the Chipotle Mayo Sauce and, using the one-wet-one-dry method for hands, use the other hand to press both sides of each chicken breast into the Panko mix, pressing well to adhere.
- Place the breaded chicken on a plate, lightly cover with plastic wrap and refrigerate for 10 minutes.
- Heat the vegetable oil in a large saute pan until shimmering.
- Cook the chicken breasts in the pan until crispy and golden brown on each side and internal temperature reaches 160°F.
- Dress the buns with Chipotle Mayo Sauce, lettuce and tomato, place a chicken breast on each bun and serve.
