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A handheld smartphone photo showing the texture of a golden Crispy Lemon Pepper Chicken Sandwich on a brioche bun.

Crispy Lemon Pepper Chicken Sandwich: The Ultimate Zesty Crunch

This Crispy Lemon Pepper Chicken Sandwich features a craggy, golden-brown breading infused with fresh lemon zest and cracked black pepper. Served on a toasted brioche bun with creamy lemon-garlic aioli and vibrant green lettuce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Crispy Lemon Pepper Chicken Sandwich Ingredients
  • 1 lb Chicken Breasts Boneless, skinless, sliced into 4 cutlets
  • 1 cup Buttermilk For tenderizing and breading adhesion
  • 1.5 cups All-purpose flour
  • 0.5 cup Cornstarch The secret to the ultimate crunch
  • 2 tbsp Coarse black pepper
  • 2 large Lemons Zested for breading, juiced for aioli
  • 0.5 cup Mayonnaise
  • 1 clove Garlic Grated or minced
  • 4 Brioche buns Toasted
  • 4 leaves Green lettuce Fresh and crisp

Equipment

  • 1 Deep Fry Thermometer Essential for tracking oil temperature.
  • 1 Heavy-bottomed Skillet A cast iron skillet works best for even heat.

Method
 

Main Method
  1. Whisk mayonnaise, grated garlic, lemon juice, and salt until smooth. Chill until assembly.
  2. Submerge chicken cutlets in buttermilk for 30 minutes to ensure juiciness.
  3. Mix flour, cornstarch, lemon zest, and pepper. Dip chicken in flour, then buttermilk, then flour again, pressing to create craggy bits.
  4. Fry in 350°F (175°C) oil for 4-5 minutes per side until golden-brown and internal temp reaches 165°F (74°C).
  5. Spread aioli on toasted buns, add lettuce, the fried chicken, and serve with a lemon wedge.

Notes

Rest the breaded chicken for 5 minutes before frying to set the crust.
Use fresh lemon zest for the best aromatic results.