The crunch-still-counts chicken sandwich
Golden crumbs, cool slaw, and a bun worth holding with both hands.
Fried chicken sandwich
An unbrined chicken cutlet and measured seasoning give you more control over sodium. Whole-wheat buns add a whole grain; compare their fiber labels.
same craving, a fresh idea
A closer look at the craving.
An unbrined chicken cutlet and measured seasoning give you more control over sodium. Whole-wheat buns add a whole grain; compare their fiber labels.
A little more possibility.
More say over the salt, with the crispy sandwich experience intact.
The crunch-still-counts chicken sandwich
What you’ll need
Ingredients
Let’s do this
- 1
Heat the oven to 425°F. Line a baking sheet with parchment and mix panko, oil, paprika, garlic powder, and salt in a shallow bowl.
- 2
In a separate bowl, mix 2 tablespoons yogurt with the mustard. Coat the chicken in that mixture, then press both sides into the crumbs. Discard any coating that touched raw chicken.
- 3
Place the cutlets on the tray. Bake for 16–20 minutes, turning once, until the center reaches 165°F on a food thermometer.
- 4
Using clean utensils, toss cabbage with the remaining 2 tablespoons yogurt and the lemon juice. Toast the split buns.
- 5
Build each sandwich with a cutlet and half the slaw. Serve right away while the crunch is reporting for duty.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
Another craving, another idea.
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