No more looking who has the best chicken sandwich because now you are going to make the best Fried Chicken Breast Sandwich at home! Is the crispy chicken, with a creamy sauce and the rest of the toppings that make this great.
This Fried Chicken Breast Sandwich is my version of a very popular chicken sandwich sold in Puerto Rico called the Pancho sandwich. This is not something you can get in the States or anywhere else.
But as part of the Puerto Rican diaspora, this is one of the foods I crave. So you and I can make it with my tender fried chicken breast and a creamy jalapeno sauce. Plus the best part, the corn tortilla chips!
The best part is that you can customize this to your liking, and it will still be the best chicken sandwich. Don’t want a jalapeno sauce? Use this creamy cilantro with garlic sauce. Don’t want to fry chicken tonight? Make a juicy shredded chicken.
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Recipe Ingredients
- Chicken- One chicken breast will be used to make 2 chicken sandwiches, and you’ll have an extra piece of chicken (the tenderloin).
- Water & salt- This is used to make a brine. This is going to season the chicken on the inside.
- Flour & cornstarch- The perfect combo to make chicken have an airy, bubbly, and crispy breading.
- Seasonings- The seasonings are salt, black pepper, garlic, and onion powder.
- Sauce- We make a jalapeno sauce with pickled jalapenos, mayonaise, sour cream, paprika, pepper, and garlic and onion powder.
- Sandwich- To build the sandwich, we need brioche buns, corn tortilla chips, american cheese, romaine lettuce, tomato, and onion.
How to Make A Fried Chicken Breast Sandwich
- Photo 1: First, prep the sauce so you can refrigerate while you prep the rest of the ingredients. Add all of your sauce ingredients into a jar and blend. I used a hand blender, but you can use a food processor. Cover and refrigerate.
- Photo 2: I always toast my corn tortilla chips, trust me, it makes a difference. Preheat your oven to 400F and toast your chips for about 30 seconds. You know that they’re ready because the chips will look shiny because of the oil.
- Photo 3: Now we cut the chicken tenderloin and set it aside. Since a chicken breast is not even, we need to cut it so the thinnest side is the biggest piece. Then all we have to is flatten the thicker piece to make it bigger and thinner. Cut the chicken not in half, but more like in ⅔, making a skinny big piece and a small thick piece.
- Photo 4: Flatten all the chicken so it can be about ½ inch thick. Don’t worry if some parts are thinner than this.
- Photo 5: Take a big bowl and add the water, sugar, and salt to make the brine. Mix and add your chicken. Let the chicken sit for 15 minutes. Rinse 2 under cold water and drain. While the chicken brines, it is a good idea to cut the vegetable toppings.
- Photo 6: Prepare your breading station. In a big bowl, add the flour, cornstarch and salt. In a small bowl, add some water. Pass the chicken through the flour, and remove the excess flour. Dip the chicken in the water and again in the flour. Make sure to apply some pressure on the chicken to help the flour stick.
- Photo 7: In a medium size pan, add 2 cups of oil over medium high heat. Let the oil get hot and then add the chicken. Fry for 12 minutes and flip a couple of times.
- Photo 8: Assemble the chicken sandwich. First toast the bread. Then add the chicken and toppings. The order is not really important. I like to do, bread, chicken, sauce, onion, cheese, chips, tomato, and lettuce.
Recipe Tips
- Prepare ahead of time. If you fry the chicken ahead of time, I suggest you leave it in the oven at about 200F for no more than 20 minutes.
- Toppings. You can change them however you like. A nice twist on the chips is to use your favorite, like Doritos!
More Sanwiches To Try
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Fried Chicken Breast Sandwich
This is a super flavorful chicken sandwich with some of the best toppings you can add!
Ingredients
Brine
- 1 chicken breast
- 2 cups water
- 1 ½ tablespoons salt
- ½ tablespoon sugar
- 1 teaspoon baking soda
Breading
- 1 cup all purpose flour
- ¼ cup cornstarch
- 1 tablespoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- 2 cups oil (for frying)
Sauce
- ½ cup mayonnaise
- ¼ cup pickled jalapenos
- 2 tablespoons sour cream
- ½ teaspoon paprika
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Sandwich
- 2 brioche buns
- 2 leaves romaine lettuce
- 2 slices tomato
- 2 tablespoons chopped red onion
- 2 slices american cheese
- ¼ cup tortilla corn chips (about 8 pieces)
Instructions
Sauce
- In a small jar, add the mayonnaise, sour cream, pickled jalapenos, ½ teaspoons of sugar and paprika, and ¼ teaspoon of garlic and onion powder. Use a hand blender or a food processor. Blend for 1 minute or until all the ingredients are well combined.
Cut the chicken
- Cut the tenderloin of the chicken breast. Then cut the chicken breast so that the thinnest part of the chicken is about 2 third of the cut. The smaller side of the chicken should be the thickest part of the chicken breast. (See step image in post for reference).
- Lay the chicken pieces flat on a surface, cover with plastic wrap, and pound the chicken until each piece is about ½ inch thick.
Brine
- In a big bowl, add the water, 1 ½ tablespoons of salt, ½ tablespoon of sugar, 1 teaspoon of baking soda, and mix. Add the chicken and let it sit for only 15 minutes (*if you leave the chicken longer, it will become rubbery). Rinse the chicken 2 times with cold water and remove any excess water.
Bread the chicken
- In a bowl, mix the flour, cornstarch, garlic powder and onion powder, black pepper, and 1 tablespoon of salt. Mix until all the flour and the seasonings are well combined. Prepare an extra bowl of water to dip the chicken in.
- First, bread your chicken and remove any excess flour. Then dip the chicken in the water and then add it to he breading to cover it again with the flour mixture. Press down on the chicken and flour so it sticks better to the meat. Flip the chicken and press on to with flour. Softly shake off any excess flour. Repeat with the other piece of chicken.
Fry
- In a medium-size pan, add the oil and set the heat to medium-high. Wait for the oil to get hot, and then add both chicken pieces. Fry for 12 minutes while flipping a couple of times.
- Remove the chicken onto a baking rack so it can drip off the excess oil.
Assemble sandwich
- Toast the bread. Spread one tablespoon of sauce on the lower bun. Add the chicken and pour 1 tablespoon of sauce over it. Add the onions, cheese, corn chips, tomato, lettuce, and top bun. Buen provecho
Recipe Notes
- Brine- The brine is important because it will make the chicken more tender, and it will also add flavor from the inside out.
- Sauce- You don’t have to use the creamy jalapeño sauce, but I highly suggest it.
- Toppings- You can change the toppings to your liking. But for me, the chips are really good.
- Prepare ahead of time. You can leave it in the oven at about 200F for no more than 20 minutes.
- Roasted chicken (healthier version)
- Mayoketchup (sauce only, 2 ingredients)
- Potato bread (homemade)
Nutrition
Calories: 753kcal | Carbohydrates: 84g | Protein: 39g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 10109mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2971IU | Vitamin C: 7mg | Calcium: 315mg | Iron: 4mg
*The nutrition information is automatically calculated, so this is only an approximation.
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