How to make it

  • Rinse and pat dry breasts.
  • Cut chicken breasts in 1/3rd and 2/3rd sections with the thicker part of the breast as the 1/3rd section; beat until uniform thickness.
  • Mix kosher salt, 1t sugar and baking powder; sprinkle on both sides of fillets and refrigerate on a rack, open, overnight.
  • Preheat oven to 375F.
  • Heat 10 or 12” saute pan on medium high with olive oil spray.
  • Mix remaining sugar with paprika, cayenne, onion powder, celery salt and cornstarch. Place in a wide bowl or plate for breading.
  • Beat eggs and place in wide bowl for dipping.
  • Sear fillets until just starting to brown, about 2 minutes a side working in batches. See Photo
  • Dip fillets in breading then egg.
  • Bake on a rack over a drip pan lined with foil for 15 minutes. See Photo
  • These can be fried instead of baked. Fry in saute pan with 1/2c olive oil over medium-high heat until done, with a nice crust.
  • Use a larger bun than a standard hamburger bun or you will have meat hanging out the side. I use Chefjeb's Hamburger Buns/saved recipe and make 12 instead of 16 buns.
  • Paint buns with mayonnaise or a more flavorful Miracle Whip Salad Dressing.
  • Add lettuce and sliced tomato optionally at your leisure.
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People Who Like This Dish 4
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  • lovebreezy 5 years ago
    Nice, simple sandwich that will let the chicken flavor come through.
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