Healthy Crispy Chicken Sandwich (Burger King Copycat)
Nostalgic fast-food flavor in a healthier crispy chicken sandwich made from juicy, thinly sliced chicken breast with light cornflake crust. Shallow-fried or air-fried, served with mayo and lettuce on a soft bun for delicious guilt-free crunch!
Ingredients
Chicken and coating
- 1.5 pounds chicken breast thinly sliced
- 1 cup all-purpose flour divided (3/4 cup + 1/4 cup)
- 1.5 cups crushed cornflakes
- 1 cup milk
- 2 tsp herbes de Provence divided (1 tsp + 1 tsp)
- 1 tsp smoked paprika divided (1/2 tsp + 1/2 tsp)
- 1 tsp garlic powder divided (1/2 tsp + 1/2 tsp)
- ½ tsp cayenne pepper divided (1/4 tsp + 1/4 tsp)
- 1 tsp fine salt divided (1/2 tsp + 1/2 tsp)
- 1 tsp black pepper divided (1/2 tsp + 1/2 tsp)
- ½ tsp white pepper divided (1/4 tsp + 1/4 tsp)
- Neutral oil for shallow frying or spray oil for air fryer
For Serving
- 4 Hamburger buns (soft, sandwich-style)
- Iceberg lettuce thinly sliced
- Mayonnaise
- Optional: tomato slices, pickles, cheese
Instructions
Set up the dredging station
- You'll need 3 shallow dishes big dredge the chicken slices in.
- In the first dish, stir together 3/4 cup flour with 1/2 tsp herbes de Provence, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp fine salt, 1/2 tsp black pepper, and 1/4 tsp white pepper.
- In a second dish, add the milk.
- In a third dish, combine the crushed cornflakes with the remaining 1/4 cup flour and rest of the herbs and spices - 1/2 tsp herbes de Provence, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp salt, and 1/4 tsp white pepper.
- Now that you have your dredging station set up, start heating a thin coat of oil in your non-skillet over medium heat.
- Working one slice of chicken at a time, dredge it in the seasoned flour, shaking off any excess.
- Then dip into the milk mixture, letting the extra drip back into the dish.
- Press into the cornflake mixture, coating both sides and gently pressing so it adheres. Gently lay the breaded slice into the hot skillet.
Shallow-fry method
- Heat a thin layer of oil (just enough to cover the bottom) in a large nonstick skillet over medium to medium-high heat.
- When the oil is hot, add your breaded chicken in a single layer without crowding.
- Cook 3–4 minutes per side, until the coating is deep golden and the chicken is cooked through.
- Transfer to a rack or paper towel–lined plate to drain while you cook the remaining pieces.
Air fryer method
- Preheat the air fryer to 190°C (375°F).
- Lightly spray the basket with oil, then arrange the coated chicken in a single layer.
- Mist the tops of the chicken with a little oil spray.
- Air fry for 8–10 minutes, flipping halfway, until crisp and cooked through.
Build the sandwiches
- Lightly toast the hamburger buns if you like.
- Spread both cut sides with mayonnaise.
- Add a piece (or two) of crispy chicken, then pile on thinly sliced iceberg lettuce. Close the sandwich and serve right away. Optional: Add tomato, pickles, and chicken if that's your thing.
