Chicken Sandwich

Enjoy this baked breaded chicken sandwich, the chicken takes a few steps to make, but trust us, it is worth the wait! So good on a sandwich or even just by itself.

Prep Time1 hr
Cook Time30 min
Total Time1 hr 30 min
Yield8

Cuisine
- American
Course
- Main Course
- Snack

For the Sandwich

2 Chicken breasts or thighs, boneless, skinless
½ cup full fat Greek yogurt
3 dashes hot sauce
¼ tsp salt
¼ tsp pepper
½ cup panko (can be plain, flavored, or gluten-free, which ever your taste buds desire)
1 tsp paprika
1 tsp garlic salt
1 tsp chili powder
6-8 Hamburger buns

Preparing the Sandwich

Preheat oven to 450*F. Line a baking sheet with foil, and place a wire rack on it. Spray with cooking spray.
Slice each chicken breast in half, and using a mallet, gently flatten the pieces, no thinner then ½-inch.
Combine yogurt, hot sauce, salt, and pepper, paprika, garlic salt and chili powder in a large ziplock and shake well.
Add the chicken to the marinade and seal. Swish the chicken around until covered by the marinade. Place into the fridge for 15-30 minutes.
Pour the panko into a shallow bowl. Coat the chicken until completely covered, press to coat if necessary.
Place the chicken on the wire rack.
Let the chicken stand for 15 minutes, then place into the oven. Bake for 12 minutes, then flip and bake for 15 minutes or until done, whichever comes first.
Toast the buns, spread with mayonnaise. Add any toppings you’d like to the bun: lettuce, tomato, jalapenos, cheese, etc. Add chicken and enjoy.

We are a big fan of adding a little kick to our sandwiches; jalapeños and banana peppers are the perfect addition to this sandwich. If you like it extra hot, add hot sauce to the top prior to adding your second piece of bread.