Crispy Chicken Alfredo Sandwich

Ingredients

• 1 lb boneless chicken breast (Halved lengthwise and pounded to an even thickness)
• salt (To taste; for seasoning the chicken)
• 1 tsp smoked paprika powder (For seasoning the chicken)
• 1 tsp garlic powder (For seasoning the chicken)
• 0.5 tsp black pepper powder (For seasoning the chicken)
• 1 cup all-purpose flour (For the dry batter)
• 2 tbsp cornstarch (For the dry batter)
• salt (To taste; for the dry batter)
• 0.5 tsp black pepper (For the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp smoked paprika powder (For the dry batter)
• 2 eggs (For the egg wash)
• 0.25 cup water (For the egg wash)
• 2 cups panko breadcrumbs (For the breadcrumb mixture)
• 1 tbsp dried parsley (For the breadcrumb mixture)
• cooking oil (For frying; heat to 350°F)
• 1 tbsp fresh garlic (Minced, for the Alfredo sauce)
• 2 tbsp butter (For the Alfredo sauce)
• 1.5 cups unsweetened heavy whipping cream (For the Alfredo sauce)
• 1 cup freshly grated Parmesan cheese (Add more for a thicker consistency, adjusting as needed)
• salt (To taste; for the Alfredo sauce)
• 0.5 tsp black pepper (For the Alfredo sauce)
• 1 tsp parsley (Chopped, for the Alfredo sauce)
• 0.5 cup butter (Softened, for the garlic butter)
• 1 tsp fresh garlic (Chopped, for the garlic butter)
• 1 tsp parsley (For the garlic butter)
• salt (To taste; for the garlic butter)
• 4 mini bread loaves (For assembly)

Steps

1. 1

   Pat the chicken breast fillets dry. Sprinkle salt, black pepper, smoked paprika, and garlic powder evenly over both sides.

2. 2

   Prepare the dry batter by mixing the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika in a bowl. Set it aside.

3. 3

   Whisk the eggs and water together in a separate bowl to make the egg wash.

4. 4

   Combine the panko breadcrumbs and dried parsley in another bowl.

5. 5

   Coat each chicken cutlet in the dry batter, then dip it in the egg wash. Finally, coat it thoroughly in the breadcrumb mixture. Repeat with the remaining cutlets.

6. 6

   Rest the breaded chicken for 10 minutes before frying.

7. 7

   Heat cooking oil to 350°F.

8. 8

   Fry the chicken in batches for 3–4 minutes per side, or until the chicken reaches an internal temperature of 165°F.

9. 9

   For the Alfredo sauce, melt the butter in a pan.

10. 10

    Add the minced garlic and sauté for about 30 seconds, until fragrant.

11. 11

    Add the heavy cream, salt, and black pepper. Cook over medium heat until the cream begins to thicken.

12. 12

    Add the Parmesan cheese and chopped parsley. Cook over medium-low heat until the Alfredo sauce thickens.

13. 13

    Make the garlic butter by mixing the softened butter, chopped garlic, parsley, and salt until combined.

14. 14

    Slice the mini bread loaves and spread garlic butter on both cut sides.

15. 15

    Bake the buttered bread at 400°F for 5–8 minutes, or until crispy.

16. 16

    Assemble the sandwiches with the fried chicken and Alfredo sauce. Serve warm.

Notes

The source does not specify the amount of oil needed for frying. Adjust the Parmesan quantity if a thicker Alfredo sauce is desired.

Nutrition per serving

• main
• sandwich
• fried
• chicken
• comfort food
• American
• family-friendly