How to Make Baked- Not Fried- Crispy Chicken Sandwiches

Crispy Chicken Sandwich – A Healthier Take on a Classic

A really good chicken sandwich should have three things: a crispy, well-seasoned coating, a juicy interior, and a soft, sturdy bun to hold it all together. Fast food chains have perfected the formula, but let’s be honest—most of them are deep-fried in mystery oils and packed with ingredients no one can pronounce. That’s where this Crispy Baked Chicken Sandwich comes in.

This version skips the fryer and delivers crunchy, golden-brown chicken straight from the oven. No soggy breading, no bland bites, and definitely no sad, rubbery texture. Just pure, crispy goodness made with simple, real-food ingredients.

We like to top these with LOTS of Cleaner Copycat Chick-fil-A Sauce, Chicken’s Best Friend or The Best Homemade Mayonnaise. We also add crisp lettuce, and pickles, but top with whatever your heart desires! Whether you’re making these for a weeknight dinner, meal prepping for the week, or just trying to satisfy a fast-food craving without the drive-thru regret, this recipe has you covered.

I will also bread the chicken and freeze it on a sheet pan with parchment paper. Once they are all frozen, I bag them up for future, easy and quick chicken sandwiches!

Let’s get into it!

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Ingredients

• breadcrumbs- I use a combo of panko and traditional breadcrumbs- check for seed oils or make your own!

• plain yogurt, you can use plain greek yogurt if that’s what you have on hand, just thin it down a bit with water

• boneless, skinless chicken breast

• avocado oil- Better Body has an affordable option

• hot sauce

• salt

• pepper

• cayenne

• smoked paprika-I buy the BIG container from Amazon, we use this on everything! (Doesn’t have to be smoked, but it adds a little something extra if it is!)

• garlic powder

• buns- Check out The Good Stuff Bake Shop for delicious buns, with great ingredients 😉

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Yield: 6 Sandwiches

Baked Crispy Chicken Sandwiches

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Crispy Baked Chicken Sandwiches – A Healthier Take on a Classic

Ingredients

• 1.5 cup breadcrumbs- I use a combo of plain breadcrumbs and panko
• 1 tsp garlic powder
• 1 1/2 tsp smoked paprika
• 1 tsp cayenne
• 1/4 tsp salt
• dash of pepper
• 4.5 Tbsp cooking oil
• 3/4 cup plain yogurt
• 1/4 tsp salt
• 3 tsp hot sauce
• 3 boneless/skinless chicken breast
• 6 buns

Instructions

1. Set your oven to 425ºF. Place a wire rack on top of a baking sheet—this will keep the breaded chicken elevated while it bakes, helping it crisp up evenly.
2. In a wide, shallow dish, mix together bread crumbs, garlic powder, smoked paprika, cayenne, salt, and freshly cracked black pepper. Once combined, drizzle in the cooking oil and stir until the mixture has a damp, sand-like texture.
3. In a separate shallow dish, whisk together yogurt, salt, and hot sauce until smooth.
4. Slice your chicken breast in half (from left to right in the photo) Then slice each piece horizontally to make 4 pieces. If you have extra time you can use a meat mallet to make them a uniform thickness...but who has time for that? 😂 Season the pieces with a pinch of salt and cayenne pepper.
5. Dip each piece of chicken into the yogurt mixture, making sure it’s fully coated, then dredge it in the seasoned bread crumbs, pressing gently to help the coating stick. Place the breaded chicken on the prepared wire rack.
6. Transfer the baking sheet to the oven and bake for 25 minutes, flipping the chicken halfway through. The chicken is done when it reaches an internal temperature of 165ºF. Serve on buns with your favorite toppings, check out our Copycat Chick-Fil-A Sauce! Enjoy!

Notes

This has a subtle kick to it, if you want to tone down the spice you can skip the hot sauce and/or cayenne.

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