This Homemade Crispy Chicken Sandwich is all about that crunchy katsu-style chicken topped with mayo and lettuce, or whatever your go-to toppings are. The chicken gets a dip in flour, egg, and panko before it’s fried up to a delicious golden brown. It’s super crispy and totally satisfying!
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process Shots for Breaded Chicken Sandwiches
- You may also enjoy
Why I love this recipe
I recently came up with this recipe that is so easy and delicious! It turned out tender and juicy, just the way I love it. With only 6 ingredients (plus a bit of salt and pepper), I can whip it up in just 20 minutes. It feels great to enjoy such a tasty meal without spending too much time in the kitchen!
Expert tips
You can find a link to my recipe for homemade tonkatsu sauce in the recipe card below.
Store leftover chicken, cooled completely, in an airtight container in the fridge for 4-5 days.
FAQ’s
The main difference between panko and regular breadcrumbs is in their texture. Panko is big, light, and super flaky, which makes it really airy. On the other hand, traditional breadcrumbs are smaller and denser. Because of this, panko gives you a really crunchy coating without soaking up much oil, making it perfect for frying. Regular breadcrumbs are better when you need to hold stuff together, like in meatballs, or if you want a softer, more compact crust.
Process Shots for Breaded Chicken Sandwiches
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Crispy Chicken Sandwich
Ingredients
- 2 small boneless skinless chicken breasts (about 4 ounces each)
- Salt and pepper (to taste)
- ¼ cup flour
- 1 egg
- ¾ cup Japanese Panko bread crumbs
- Cooking oil for frying
- 2 sandwich buns (or bread slices)
- Optional – lettuce, coleslaw, shredded cabbage, mayo, Katsu sauce, or your favorite sauce
Instructions
- Heat the oil in a large frying pan until it is about ¼ inch deep. Use medium heat or set an electric skillet to 350 degrees.
- Carefully flatten the chicken between two pieces of plastic wrap until it reaches 1/2 inch thickness.
- Sprinkle the chicken with salt and pepper.
- Collect three large dishes and pour the flour into the first one.
- Add the egg to the second dish and whisk until mixed.
- Fill the third container with Panko bread crumbs. Arrange the 3 dishes next to each other in order.
- Dredge both sides of the chicken pieces with flour.
- Coat both sides by dipping them in the egg.
- Next, thoroughly coat both sides with Panko breadcrumbs.
- Fry the chicken katsu in the hot oil until it is golden brown. This should take about 4 to 6 minutes on each side. Make sure the internal temperature reaches 165 degrees F.
- Let it briefly dry on a wire rack placed over a baking sheet layered with paper towels.
- Assemble the sandwiches by placing the chicken on the buns and top with your favorite toppings.
Notes
- You can find my recipe for homemade tonkatsu sauce here.
- Nutrition information does not include toppings.
- Cool chicken patties completely, then store in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 1st of December 2025
These Panko Chicken Sandwiches are so good and crunchy. We love them!