Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 4 slices crusty bread (ciabatta or sourdough)
- 2 cups chopped romaine lettuce
Instructions
- Marinate chicken in buttermilk for at least 1 hour or overnight.
- In a shallow dish, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from buttermilk and coat in the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry chicken for about 5–7 minutes on each side until golden brown and cooked through (internal temp should reach at least 165°F).
- Drain excess oil on paper towels.
- For the dressing, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, and Parmesan cheese; season with salt and pepper.
- Toast bread until crispy.
- Assemble sandwiches by spreading dressing on bread slices and layering with lettuce and chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 3g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg