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Handheld photo of a Crispy Lemon Pepper Chicken Sandwich featuring a glossy brioche bun and thick fried chicken fillet.

Crispy Lemon Pepper Chicken Sandwich: The Ultimate Gourmet Crunch Guide

Elevate your lunch with this Crispy Lemon Pepper Chicken Sandwich. Featuring a zesty lemon-pepper crust, melted Swiss cheese, and a creamy garlic sauce on a toasted brioche bun, it's the perfect balance of crunch and citrus flavor.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Chicken Breasts Pounded to 1/2-inch thickness
  • 1 cup Buttermilk 240ml
  • 1 cup All-Purpose Flour 125g
  • 1/4 cup Cornstarch 32g
  • 2 tbsp Cracked Black Pepper 12g
  • 1 tbsp Lemon Zest From 1 large lemon
  • 4 slices Swiss Cheese
  • 4 items Brioche Buns Toasted
  • 1/2 cup Mayonnaise 120ml
  • 1 clove Garlic Grated
  • 1 tbsp Lemon Juice 15ml

Equipment

  • 1 Cast Iron Skillet For even heat distribution while frying.
  • 1 Meat Mallet Used to pound chicken to a uniform thickness.
  • 1 Instant-Read Thermometer To ensure chicken reaches 165°F (74°C).
  • 1 Wire Cooling Rack Prevents the bottom of the fried chicken from getting soggy.

Method
 

Preparation
  1. Pound chicken breasts to 1/2-inch thickness. Submerge in 1 cup (240ml) buttermilk with salt and pepper for at least 30 minutes in the refrigerator.
  2. In a shallow bowl, whisk together 1 cup (125g) flour, 1/4 cup (32g) cornstarch, 2 tbsp (12g) cracked black pepper, and lemon zest.
Cooking
  1. Remove chicken from buttermilk and coat thoroughly in the flour mixture, pressing to adhere.
  2. Heat oil to 350°F (175°C) in a cast iron skillet. Fry chicken for 5-6 minutes per side until deep golden brown and internal temp is 165°F (74°C).
  3. Place Swiss cheese slices on the hot chicken in the last minute of frying and cover briefly to melt.
Assembly
  1. Whisk together 1/2 cup (120ml) mayo, grated garlic, and 1 tbsp (15ml) lemon juice.
  2. Spread sauce on toasted brioche buns. Layer with green leaf lettuce, red tomato slices, and the crispy chicken fillet.

Notes

Ensure the oil is exactly 350°F before adding chicken to prevent greasiness.
Double-dredge the chicken for an extra-thick, crunchy crust.