Lemon Teriyaki Fried Chicken Sandwich

Ingredients

• 1 boneless, skinless chicken breast (About 6 oz; pound to an even thickness)
• 0.25 cup all-purpose flour (For dredging)
• 2 tbsp cornstarch (For extra-crispy coating)
• 0.5 tsp kosher salt (Divide between chicken and coating)
• 0.25 tsp black pepper (Freshly ground)
• 0.5 tsp garlic powder (For the coating)
• 0.25 cup buttermilk (For marinating the chicken)
• 0.5 cup neutral frying oil (Amount listed is an estimate for pan-frying; actual absorbed amount will be lower)
• 2 tbsp teriyaki sauce (For glazing)
• 1 tbsp lemon juice (Freshly squeezed)
• 0.5 tsp lemon zest (Finely grated)
• 1 hamburger bun (Toasted)
• 1 tbsp mayonnaise (Optional sandwich spread)
• 1 leaf lettuce (For serving)

Steps

1. 1

   Place the chicken breast between sheets of plastic wrap and pound it to an even thickness, about 1/2 inch, so it cooks evenly. Season both sides lightly with salt and pepper.

2. 2

   Put the seasoned chicken in a shallow bowl with the buttermilk. Turn to coat, cover, and marinate in the refrigerator for at least 15 minutes while preparing the coating.

3. 3

   In a separate shallow bowl, whisk together the flour, cornstarch, remaining salt, black pepper, and garlic powder.

4. 4

   Lift the chicken from the buttermilk, allowing excess to drip off. Press it firmly into the flour mixture, turning until every surface is covered and the coating looks craggy.

5. 5

   Pour the frying oil into a heavy skillet to a depth of about 1/4 inch. Heat over medium-high heat to approximately 350°F (175°C).

6. 6

   Carefully add the coated chicken to the hot oil. Fry for about 4 to 5 minutes per side, turning once, until deeply golden and the thickest part reaches 165°F (74°C). Transfer to a wire rack to drain.

7. 7

   While the chicken fries, combine the teriyaki sauce, lemon juice, and lemon zest in a small saucepan. Warm over medium heat for 1 to 2 minutes, until hot and slightly glossy; do not let it scorch.

8. 8

   Brush or spoon the warm lemon-teriyaki sauce over both sides of the fried chicken. Coat it just before assembling so the crust stays as crisp as possible.

9. 9

   Toast the cut sides of the bun in the skillet or a dry pan until lightly golden.

10. 10

    Spread the bun with mayonnaise if using. Add the lettuce and glazed fried chicken, close the sandwich, and serve immediately.

Notes

The provided Instagram description only identifies the dish and links to the creator's website; the transcript contains no recipe quantities or cooking instructions. Ingredients, quantities, and steps are therefore estimates rather than a verified extraction. The transcript claims approximately 450 calories and 50 g protein, but that nutrition information could not be reconciled with a complete fried-chicken sandwich and should not be treated as confirmed.

Nutrition per serving

• main
• sandwich
• fried
• chicken
• summer
• American
• high-protein