Juicy, Crispy Chicken Sandwich you won’t believe is oven-baked, not deep-fried!! Stacked with delicious burger sauce and fresh veggies on a homemade burger bun, this one is our family favorite any time of the year.
While most kids like my Aadi love deep-fried, crispy chicken, my Rhea is one who gets completely put off by deep-fried food, and she’s not even that old yet. Can you imagine what she will do when she becomes a teen!
So initially, when we had to make crispy chicken sandwiches at home, I made both the deep-fried ones for Aadi and Ziv and the oven-baked ones for Rhea and me. But guess what? These oven-baked ones were so delicious that Aadi and Ziv ate them without even realizing they weren’t deep-fried (of course, I kept it a secret for a while). Now it’s a family favorite, and no one is complaining otherwise.
Why You’ll Love This Crispy Chicken Sandwich
- Crispy without deep-frying – The seasoned coating gets beautifully crisp in the oven without leaving the chicken heavy or greasy.
- Juicy chicken inside – A light coating gives you plenty of crunch without being so thick that the chicken dries out before the breading is crisp.
- Plenty of flavor in the coating – The breading is seasoned well, so you get flavor in every bite, not just from the sauce and toppings.
- Easy enough for a family dinner – No pot of hot oil, no batches of frying, and much less mess to clean up afterward.
Ingredients and substitutes
- Chicken: For the best results, use boneless, skinless chicken breasts. You can also use chicken thighs if you prefer a richer, more flavorful meat. And if you’re short on time, you can also use pre-made chicken patties or tenders.
- Flavor – I am using paprika, but cayenne pepper powder works too. And if you like a little zing, add 1 tsp of lemon juice along with the Dijon mustard and 1/2 tsp of garlic powder. If you don’t want to use egg, you can also use buttermilk.
- Bun: Choose a sturdy bun that can withstand the weight of the chicken and toppings. Brioche buns are popular, but you can also use a potato bun, ciabatta, or pretzel bun for some extra texture.
- Breading: The breading is what gives the chicken its signature crunch. Use flour, spices, and breadcrumbs for the best results. You can also use panko breadcrumbs for an extra crispy texture.
- Toppings: The toppings are where you can get creative and add your personal touch. Some classic options include lettuce, tomato, red onion, and pickles. And for a spicy kick, try adding jalapeños or hot sauce. You can also experiment with cheeses like cheddar, pepper jack, or blue cheese.
Step-by-step: Crispy fried chicken (baked)
- Preheat your oven to 425°F (220°C) or Gas Mark 6.
- Prep chicken – Pat the chicken dry and season with salt, pepper, paprika, garlic, and onion powder on both sides.
- Marinate – In a large bowl, combine the egg mixture ingredients with a whisk until smooth. Add the chicken pieces and coat them well with the mixture. Leave to marinate for 15 minutes on the counter or overnight in the fridge.
- Breadcrumb mixture – On a shallow plate, add all the breadcrumb ingredients. Stir to combine.
- Coat – Using a fork, pick one piece of chicken from the egg mixture and drop it into the breadcrumb mixture. Dredge it well, making sure to coat it well on all sides. Pick it up and dust off the excess.
Pro tip – Ensure the chicken is well-coated in the egg mixture before you pick it up from the bowl. That way, you will have a nice, even coating.
- Tray – Place the breaded chicken on a baking sheet lined with parchment paper or aluminum foil. Please make sure to leave some space between them for air circulation.
- Bake – Next, transfer the chicken to the preheated oven and bake for about 20-25 minutes, or until it is golden brown and crispy.
Pro tip – The internal temperature on a meat thermometer should reach 165°F (75°C) to ensure they are fully cooked.
Assemble
- Burger sauce – combine all the sauce ingredients in a bowl.
- Prep – While the chicken is baking, slice and toast the hamburger buns and set them aside. Wash and prepare any desired toppings, such as lettuce, tomato, pickles, or sauces.
- Rest – Once the chicken pieces are cooked, remove them from the oven and let them cool for a few minutes.
- Sandwich – Assemble the crispy chicken sandwiches by spreading the burger sauce on the bottom bun. Place a crispy chicken on the sauce, followed by your desired toppings. Then, add the top bun.
- Serve the baked crispy chicken sandwich burgers immediately, and enjoy!
Crispy Chicken Sandwich (Baked)
Have you ever bitten into a chicken sandwich burger only to be disappointed by the lack of crispiness? It's a common problem! Making a perfect baked, aka healthy crispy chicken, is not rocket science but requires some technique and attention to detail.
Video
Ingredients
- 2 large (226 g) Boneless, skinless chicken breast or 4 chicken thighs
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- ½ tsp Garlic powder
- 1 tsp Onion powder
Egg mixture
- 1 large Egg
- ½ tsp Paprika
- ¼ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Mustard paste
- 1 tbsp Ketchup or tomato paste
- ½ tsp Sriracha or chilly sauce
- ½ tsp Fine salt
- ½ tsp Black pepper powder
- ¼ cup (60 g) All-purpose flour
Breadcrumb mixture
- 2 cup (220 g) Breadcrumbs Panka is preferable
- ½ tsp Black pepper powder
- ½ tsp Fine salt
- ½ tsp Paprika sweet or hot
- ½ cup (50 g) Parmesan cheese Grated (optional)
For the sandwich
- 4 large Hamburger buns
- 4 large Lettuce
- 2 large Tomatoes thinly sliced
- 1 large Cucumber thinly sliced
- Plus pickles or other desired toppings
Burger sauce
- ½ cup Mayonnaise
- 2 tbsp Ketchup
- 1 small Pickle finely chopped
- 1 tbsp Horseradish cream optional but highly recommended
- 1 tbsp Dijon mustard
- ½ tsp Garlic powder
- ½ tsp onion powder
Method
- Oven – Preheat your oven to 425°F / 220°C / Gas Mark 6
- Prep chicken – Pat the chicken dry and season with salt, pepper, paprika, garlic, and onion powder on both sides.Note – If using chicken breasts, cut each breast horizontally into two, so you have two flat pieces.1 tsp Salt, 1 tsp Black Pepper, 1 tsp Paprika , ½ tsp Garlic powder, 1 tsp Onion powder
- Marinate – In a large bowl, combine the egg mixture ingredients with a whisk until smooth. Add the chicken pieces and coat them well with the mixture. Leave to marinate for 15 minutes on the counter or overnight in the fridge.1 large Egg, ½ tsp Paprika, ¼ tsp Garlic powder, 1 tsp Onion powder, ½ tsp Mustard paste, 1 tbsp Ketchup , ½ tsp Sriracha , ½ tsp Fine salt, ½ tsp Black pepper powder, ¼ cup All-purpose flour, 2 large Boneless, skinless chicken breast
- Breadcrumb mixture – On a shallow plate, add all the breadcrumb ingredients. Stir to combine.2 cup Breadcrumbs, ½ tsp Black pepper powder, ½ tsp Fine salt, ½ tsp Paprika , 1/2 cup Parmesan cheese
- Coat – Using a fork, pick one piece of chicken from the egg mixture and drop it into the breadcrumb mixture. Dredge it well, making sure to coat it well on all sides. Pick it up and dust off the excess.
- Tray – Place the breaded chicken on a baking sheet lined with parchment paper or aluminum foil. Please make sure to leave some space between them for air circulation.
- Bake – Transfer the chicken to the preheated oven and bake for about 20-25 minutes, or until they are golden brown and crispy.
Assemble
- Burger sauce – combine all sauce ingredients in a bowl.2 tbsp Ketchup, 1 small Pickle, 1 tbsp Horseradish cream, 1 tbsp Dijon mustard, ½ tsp Garlic powder, ½ tsp onion powder, ½ cup Mayonnaise
- Prep – While the chicken is baking, slice and toast the hamburger buns and set them aside. Wash and prepare any desired toppings, such as lettuce, tomato, pickles, or sauces.
- Rest – Once the chicken pieces are cooked, remove them from the oven and let them cool for a few minutes.
- Sandwich – Assemble the crispy chicken sandwiches by spreading mayonnaise or your preferred sauce on the bottom bun. Place a chicken on the sauce, followed by your desired toppings. Add the top bun.4 large Hamburger buns, 4 large Lettuce, 2 large Tomatoes , 1 large Cucumber, Plus pickles or other desired toppings
- Serve the baked crispy chicken sandwich burgers immediately, and enjoy!
- Feel free to customize the recipe by adding spices or herbs to the breading mixture or incorporating different sauces or seasonings into the sandwich. Enjoy your homemade crispy chicken sandwich burger!
Notes
- Baked crispy chicken involves coating the chicken in oil and baking it on a sheet pan until it’s crispy and cooked, just as I have done today. This can be a healthier option because it uses. less fat, but it may not get the crunch as frying.
- Air fryer chicken sandwich – prepare the chicken as above. Spray with vegetable oil, then bake on a wire rack in a preheated air fryer at 375°F (190 °C) or Gas Mark 5.
- Crispy fried chicken sandwich – This method involves heating oil in a pot and frying the chicken until it’s crispy and golden brown. While this can be a delicious option, it can also be messy and time-consuming.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use evenly sized chicken pieces – Slice chicken breasts horizontally and lightly pound them so they cook evenly and stay juicy.
- Season the chicken first – Lightly season the chicken with salt and pepper before adding it to the egg mixture. This ensures the flavor reaches the meat, not just the coating.
- Don’t skip resting after coating – Let the breaded chicken sit on the tray for 5 minutes before baking. This helps the coating stick better during baking.
- Use panko breadcrumbs -Panko creates a lighter, crispier texture compared to regular breadcrumbs.
- Space the chicken properly -Leave space between pieces on the baking tray so hot air circulates and crisps the coating instead of steaming it.
- Bake on a hot tray (optional pro tip) – Preheating the baking tray helps start crisping immediately when the chicken goes in.
more burger sandwiches
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Chicken tastes bland | Chicken itself was not seasoned | Season chicken lightly with salt and pepper before marinating |
| Coating falling off | Chicken too wet or moved too soon | Let coated chicken rest 5 minutes before baking |
| Not crispy enough | Tray overcrowded or oven not hot | Bake at fully preheated 425°F / 220°C and leave space between pieces |
| Breadcrumbs pale | Not enough fat or heat exposure | Lightly spray or drizzle chicken with oil before baking |
| Chicken dry | Pieces too thin or overbaked | Check doneness at 18–20 minutes and remove once cooked |
| Bottom soggy | Steam trapped under chicken | Use a wire rack over the tray if possible |
| Coating burns before chicken cooks | Chicken pieces too thick | Pound chicken to even thickness before coating |
Frequently asked questions
Can I use a different type of bun?
You can experiment with different types of bread to find the one that suits your taste. Brioche buns, pretzel rolls, or a crispy baguette can all work well.
What oil is best for cooking?
If you plan to fry the chicken pieces, it’s best to use cooking oil with a high smoke point, such as peanut oil, corn oil, or canola oil. Drain the chicken well on paper towels. But if you plan to bake or air-fry them, use an oil cooking spray.
How do I keep the chicken from drying out?
Brining the chicken before cooking it can help keep it moist and juicy. You can also try marinating it in a flavorful sauce or adding some melted butter or olive oil to the pan while cooking.
What can I use instead of mayonnaise?
If you don’t like mayonnaise, you can try using other sauces, such as ranch dressing, honey mustard, or even hot sauce. You can also experiment with spreads like guacamole or hummus for a unique twist.
Homemade burger buns
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
The marinade needs much more liquid to even be able to stir it – the ratios have to be off in the recipe. I added three eggs and quite a bit of olive oil to make it stirable. Otherwise, it was a very thick clump in the middle of my whisk. It tasted good in the end, but don’t expect a functional result with what is written.
On the contrary, Kris. You want a thick marinade that will stick to the chicken properly. Otherwise, it will slip off and not let the other ingredients stick to the marinade either. I’m glad you thought it was tasty though. Thanks for the feedback.
I am making tonight and mine stirred just fine..
Excellent – Thanks for the feedback. Enjoy
I agree with Kris that the ratios are somewhat off or may b Kris and mine eggs were small as mine was non storable so I added a little water and egg white of an egg which I had in the fridge leftover but yeah lots of marinade got wasted because not much stuck to the chicken and didn’t end up to be tasty at all, was quite bland and tasteless.looked great just like in these pictures but not much flavour.
Thanks so much for trying the recipe and for the feedback! The coating does give great texture, but for best flavor I recommend lightly seasoning the chicken itself with a little salt and pepper before adding it to the egg mixture. Since this version is baked rather than fried, that extra step really helps the seasoning come through. I’ll add that note to the recipe so it’s clearer for everyone. Appreciate you sharing your experience!
This chicken sandwich looks super delicious and I can’t wait to make it at some point in the summer! Thank you for sharing
Seeing this chicken sandwich is making me hungry. I can’t wait to make this for everyone, so delicious!
I definitely enjoy my fried chicken being on the crispier side so I appreciate how this recipe and the tips you provided throughout allow for that perfect texture and crispiness to be achieved.