Description
A crunchy, flavorful chicken sandwich with creamy avocado mayo, perfect for lunch or dinner.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced or pounded thin
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Vegetable oil or canola oil for frying
- 1 medium ripe avocado, mashed
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- Salt to taste
- Telera rolls or bolillo buns
- Fresh lettuce leaves (romaine or leaf lettuce)
- Tomato slices
- Pickled jalapeños
- Refried beans (optional)
- Onion slices (raw or pickled)
Instructions
- Slice the boneless chicken breasts into thin cutlets about 1/2 inch thick. Pound gently if needed for even thickness. Season both sides with salt, pepper, chili powder, and smoked paprika. Set aside.
- Set up breading stations: In one shallow bowl, mix 1 cup all-purpose flour with 1/4 cup cornstarch. In a second bowl, beat 2 large eggs. In a third bowl, place 1 1/2 cups panko breadcrumbs.
- Dredge each chicken piece first in the flour mixture, shaking off excess. Then dip into the beaten eggs, ensuring full coverage. Finally, press into the panko breadcrumbs to coat thoroughly. For extra crispiness, double-dip by repeating the egg and panko step.
- Pour about 1 inch of vegetable oil into a skillet and heat over medium-high until it reaches 350°F or a breadcrumb dropped in sizzles immediately.
- Carefully place a few breaded chicken pieces into the hot oil without overcrowding. Fry for about 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Use tongs to flip gently. Drain cooked pieces on paper towels.
- In a small bowl, mash 1 ripe avocado with 1/4 cup mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, and salt to taste. Mix until creamy and smooth.
- Slice tomatoes, onions, and crisp the lettuce leaves. Have pickled jalapeños and refried beans ready if using.
- Slice the telera rolls horizontally but not all the way through to create a hinge. Spread a layer of refried beans on the bottom half (optional). Add a generous smear of avocado mayo on the top half.
- Layer lettuce, tomato slices, fried chicken, pickled jalapeños, and onion slices. Close the sandwich gently but firmly.
- Serve immediately while the chicken is warm and crispy.
Notes
For an even crispier chicken, double-dip the chicken in the flour and egg mixture before the breadcrumbs. Ensure the oil is hot enough before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 170mg