Crispy Chicken Alfredo Sandwich
Crispy Chicken Alfredo Sandwich
Ingredients
For the Chicken
- 1 pound boneless chicken breast, halved lengthwise and pounded to an even thickness
- to taste salt
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
For the Dry Batter
- 1 cup all purpose flour
- 2 tablespoons corn starch
- to taste salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
For the Egg Wash
- 2 eggs
- 1/4 cup water
For the Breadcrumbs Mixture
- 2 cups panko breadcrumbs
- 1 tablespoon dried parsley
For the Alfredo Sauce
- 1 tablespoon fresh garlic, minced
- 2 tablespoons butter
- 1 1/2 cups unsweetened heavy whipping cream
- 1 cup freshly grated Parmesan cheese, plus more for thicker consistency, as needed
- to taste salt
- 1/2 teaspoon black pepper
- 1 teaspoon parsley, chopped
For the Garlic Butter
- 1/2 cup butter, softened
- 1 teaspoon fresh garlic, chopped
- 1 teaspoon parsley, chopped
- to taste salt
To Assemble
- 4 mini bread loafs
- as needed frying oil
Instructions
- 1
Prepare the chicken: Pat the chicken breast fillets dry with paper towels. Sprinkle salt, black pepper, smoked paprika powder, and garlic powder evenly on both sides of each chicken fillet.
⏱️ 5 min
- 2
Make the dry batter: In a medium bowl, combine the all-purpose flour, corn starch, salt, black pepper, smoked paprika powder, and garlic powder. Mix well until all ingredients are evenly distributed. Set aside.
⏱️ 3 min
- 3
Prepare the egg wash: In a separate shallow bowl, whisk together the eggs and water until well combined.
⏱️ 2 min
- 4
Prepare the breadcrumbs mixture: In another shallow bowl, combine the panko breadcrumbs and dried parsley. Mix well.
⏱️ 2 min
- 5
Bread the chicken: Dredge each chicken fillet in the dry batter, ensuring it's fully coated. Shake off any excess. Next, dip the chicken into the egg wash, allowing any excess to drip off. Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing gently to ensure an even and firm coating. Repeat with the remaining chicken cutlets. Let the breaded chicken rest for 10 minutes before frying.
⏱️ 8 min
- 6
Fry the chicken: While the chicken rests, heat enough frying oil in a large skillet or deep pot to 350°F. Carefully place the breaded chicken into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Make the Alfredo sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced fresh garlic and sauté for 30 seconds until fragrant. Pour in the unsweetened heavy whipping cream, and season with salt and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the sauce begins to thicken. Stir in the grated Parmesan cheese and chopped parsley. Continue to cook on medium-low heat, stirring constantly, until the sauce reaches your desired thickness. Add more Parmesan if a thicker consistency is desired.
⏱️ 10 min
- 8
Prepare the garlic butter: In a small bowl, combine the softened butter, chopped fresh garlic, chopped parsley, and salt. Mix well until all ingredients are evenly combined.
⏱️ 3 min
- 9
Prepare the bread: Preheat your oven to 400°F. Slice each mini bread loaf lengthwise, but not all the way through, creating a hinge. Spread a generous amount of the prepared garlic butter on the inside of both halves of each bread loaf. Place the buttered bread on a baking sheet and bake for 5-8 minutes, or until the bread is golden and crispy.
⏱️ 8 min•🌡️ 400
- 10
Assemble the sandwiches: Once the bread is crispy, remove it from the oven. Place a crispy chicken fillet inside each garlic bread loaf. Spoon a generous amount of the warm Alfredo sauce over the chicken. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Crispy Chicken Alfredo Sandwich
For the Chicken
- 1 pound boneless chicken breast, halved lengthwise and pounded to an even thickness
- to taste salt
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
For the Dry Batter
- 1 cup all purpose flour
- 2 tablespoons corn starch
- to taste salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
For the Egg Wash
- 2 eggs
- 1/4 cup water
For the Breadcrumbs Mixture
- 2 cups panko breadcrumbs
- 1 tablespoon dried parsley
For the Alfredo Sauce
- 1 tablespoon fresh garlic, minced
- 2 tablespoons butter
- 1 1/2 cups unsweetened heavy whipping cream
- 1 cup freshly grated Parmesan cheese, plus more for thicker consistency, as needed
- to taste salt
- 1/2 teaspoon black pepper
- 1 teaspoon parsley, chopped
For the Garlic Butter
- 1/2 cup butter, softened
- 1 teaspoon fresh garlic, chopped
- 1 teaspoon parsley, chopped
- to taste salt
To Assemble
- 4 mini bread loafs
- as needed frying oil
Instructions
- 1
Prepare the chicken: Pat the chicken breast fillets dry with paper towels. Sprinkle salt, black pepper, smoked paprika powder, and garlic powder evenly on both sides of each chicken fillet.
⏱️ 5 min - 2
Make the dry batter: In a medium bowl, combine the all-purpose flour, corn starch, salt, black pepper, smoked paprika powder, and garlic powder. Mix well until all ingredients are evenly distributed. Set aside.
⏱️ 3 min - 3
Prepare the egg wash: In a separate shallow bowl, whisk together the eggs and water until well combined.
⏱️ 2 min - 4
Prepare the breadcrumbs mixture: In another shallow bowl, combine the panko breadcrumbs and dried parsley. Mix well.
⏱️ 2 min - 5
Bread the chicken: Dredge each chicken fillet in the dry batter, ensuring it's fully coated. Shake off any excess. Next, dip the chicken into the egg wash, allowing any excess to drip off. Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing gently to ensure an even and firm coating. Repeat with the remaining chicken cutlets. Let the breaded chicken rest for 10 minutes before frying.
⏱️ 8 min - 6
Fry the chicken: While the chicken rests, heat enough frying oil in a large skillet or deep pot to 350°F. Carefully place the breaded chicken into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Make the Alfredo sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced fresh garlic and sauté for 30 seconds until fragrant. Pour in the unsweetened heavy whipping cream, and season with salt and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the sauce begins to thicken. Stir in the grated Parmesan cheese and chopped parsley. Continue to cook on medium-low heat, stirring constantly, until the sauce reaches your desired thickness. Add more Parmesan if a thicker consistency is desired.
⏱️ 10 min - 8
Prepare the garlic butter: In a small bowl, combine the softened butter, chopped fresh garlic, chopped parsley, and salt. Mix well until all ingredients are evenly combined.
⏱️ 3 min - 9
Prepare the bread: Preheat your oven to 400°F. Slice each mini bread loaf lengthwise, but not all the way through, creating a hinge. Spread a generous amount of the prepared garlic butter on the inside of both halves of each bread loaf. Place the buttered bread on a baking sheet and bake for 5-8 minutes, or until the bread is golden and crispy.
⏱️ 8 min•🌡️ 400 - 10
Assemble the sandwiches: Once the bread is crispy, remove it from the oven. Place a crispy chicken fillet inside each garlic bread loaf. Spoon a generous amount of the warm Alfredo sauce over the chicken. Serve immediately and enjoy!
⏱️ 2 min