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Norah Kay

Crispy Chicken Sandwich (Baked, Not Fried!)

This crispy chicken sandwich skips the fryer and goes straight to the oven for a golden, crunchy crust with all the juicy satisfaction of your favorite fast-food classic—minus the grease. Perfect for weeknight dinners, meal prep, or weekend cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Sandwich
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 boneless skinless chicken breasts (sliced horizontally into 4 cutlets)
  • 1 cup Greek yogurt plain, 2%
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
For the Coating:
  • 1 cup panko breadcrumbs
  • ½ cup crushed cornflakes
  • ¼ cup grated Parmesan cheese
  • 1 tsp dried oregano or Italian seasoning
  • 2 tbsp olive oil or spray for lighter coating
For Assembly:
  • 4 brioche or whole grain buns
  • Lettuce leaves
  • Sliced tomatoes
  • Dill pickles
  • Sauce of choice light mayo, Greek yogurt spread, or honey mustard

Equipment

  • Mixing bowl
  • Wire rack + baking sheet
  • Shallow dish or breading trays
  • Oven or air fryer
  • Meat thermometer (optional but recommended)

Method
 

  1. Marinate the Chicken
  2. In a mixing bowl, combine Greek yogurt, paprika, garlic powder, onion powder, salt, and pepper. Add chicken cutlets and coat evenly. Cover and marinate for at least 30 minutes or overnight.
  3. Preheat the Oven
  4. Preheat to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly spray the rack with oil.
  5. Make the Crispy Coating
  6. In a shallow dish, mix panko, crushed cornflakes, Parmesan, and seasoning. Drizzle with olive oil and toss to coat.
  7. Bread the Chicken
  8. Press each marinated cutlet into the breadcrumb mixture on both sides until fully coated. Place on the wire rack.
  9. Bake
  10. Bake for 20–25 minutes, flipping halfway. Ensure internal temperature reaches 165°F (74°C). Optional: Broil for 2 minutes at the end to enhance crispiness.
  11. Assemble the Sandwich
  12. Toast buns if desired. Spread sauce on each bun half. Layer with lettuce, tomato, pickles, and crispy chicken. Serve warm.
🔹 Nutrition Info (per sandwich, approx.):
  1. Calories: 420
  2. Protein: 35g
  3. Carbohydrates: 28g
  4. Fat: 18g
  5. Fiber: 2g
  6. (Will vary based on bun and sauce choice)

Notes

🔹 Notes

  • For extra crunch, add crushed cornflakes at a 2:1 ratio with panko.
  • To make it spicy, mix cayenne into the coating.
  • Chicken stores well refrigerated for up to 3 days—reheat in an oven or air fryer for best results.