Ingredients
Scale
- 2 (8 ounce) boneless, skinless chicken breasts, each split in half lengthwise (4 thin breasts total)
- 3/4 cup all-purpose flour
- 1 tbsp garlic powder, divided
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1/4 tsp salt
- 4 burger buns, lightly toasted
- 2 cups shredded iceberg lettuce
- 1/2 cup buttermilk ranch
Instructions
- Pat each chicken breast dry with paper towels. Season both sides with salt and pepper.
- In a shallow dish, mix flour, 1/2 tbsp garlic powder, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper.
- In another bowl, whisk eggs.
- In a third dish, combine panko and remaining spices.
- Dredge each chicken breast in flour, then eggs, then panko, pressing the coating firmly onto the chicken.
- Place coated chicken on a greased rack over a baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 400°F. Spray chicken with cooking spray and bake for 15-20 minutes until golden and cooked through.
- While chicken bakes, mix melted butter, honey, smoked paprika, cayenne, and salt in a bowl.
- Brush hot honey butter over baked chicken.
- Spread ranch on buns, add chicken, top with lettuce, and serve.
Notes
- Chilling the chicken helps the coating stick better.
- Adjust cayenne for more or less heat.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg