Lemon Pepper Chicken Sandwich
A zesty, crispy (or grilled) lemon pepper chicken sandwich bursting with bold pepper, bright lemon, and savory goodness. Perfectly balanced with crunchy breading or smoky char, layered on pillowy buns with creamy aioli and fresh toppings for an irresistible meal.
Equipment
- Mixing bowls
- Frying pan or deep skillet (or grill)
- Tongs
- Wire rack (for draining fried chicken)
- Meat thermometer (optional but helpful)
- Whisk or fork
- Baking sheet (if baking)
- Knife and cutting board
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk (or lemon zest marinade alternative)
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp lemon pepper seasoning (homemade or store-bought)
For Breading:
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp garlic powder
For Frying/Grilling:
- Vegetable oil (for frying) or cooking spray/oil (for grilling)
Sauce & Toppings:
- Garlic aioli or green ranch dressing
- Pickled cucumbers and onions
- Lettuce or arugula
- Tomato slices
- Cheese (blue cheese crumbles, pepper jack, or cheddar)
- Brioche buns or garlic buns
- Optional: hot honey or honey drizzle
Instructions
Marinate the Chicken:
- In a bowl, whisk buttermilk with salt, pepper, and lemon pepper seasoning. Add chicken and marinate at least 1 hour or overnight in fridge.
Prepare Breading:
- In a shallow dish, combine flour, salt, pepper, paprika, and garlic powder.
Bread the Chicken:
- Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing to coat well. For extra crunch, dip back into marinade and dredge again.
Cook the Chicken:
- Fry: Heat oil to 350–375°F in skillet. Fry chicken 6–8 minutes per side until golden and internal temp reaches 165°F. Drain on wire rack.
- Grill: Preheat grill to medium-high. Lightly oil grate. Grill chicken 5–7 minutes per side until cooked through and nicely charred.
Prepare Sandwich:
- Toast buns lightly. Spread aioli or ranch on bottom bun. Add chicken, then toppings like pickles, cheese, lettuce, and tomato. Drizzle hot honey if using. Top with bun.
Serve Immediately:
- Enjoy with your favorite sides.
Notes
- Marinating: Marinate longer for deeper flavor and tenderness.
- Crispiness: Avoid overcrowding pan when frying. Use a wire rack to keep chicken crispy.
- Gluten-Free: Use gluten-free flour and buns or lettuce wraps.
- Sauce Variations: Swap aioli for yogurt-based sauce for lighter option.
- Make Ahead: Marinate and prep breading station in advance. Store cooked chicken in fridge up to 3 days; reheat in oven or air fryer to keep crisp.
- Grilling Tips: For juicier chicken, brine beforehand or baste while grilling.