These crispy chicken sandwiches are super kid friendly.
Editor’s Note: Some of us have known Vera and been familiar with her talent for a little while already, while others of us first met her at the Best of Kosher Launch Party, around the time when she joined the Artscroll family. But no matter how long we’ve known her, there’s one thing we agree on–we don’t understand how she does what she does! She’s a florist, a caterer, a party planner…she’s always cooking for friends (and fabulously, of course). She learned how, not only to cook, style, and write, but also how to take her own photos (which she does beautifully). And you can see all that talent come alive in her latest cookbook, Marblespoon at Home, available on Amazon over here and at Artscroll.com over here. Now, let’s hear from Vera and get a peak into her book!
If you are looking for a family-friendly supper idea that everyone will enjoy, try this, and feel free to go to town with the toppings: Think BBQ sauce, ketchup, mustard, pickles, onions, tomatoes; all of them work — this is just how my kids like it: straightforward and simple.
Marble Spoon’s Healthy-Ish Crispy Chicken Sandwiches
Ingredients
- 1½ cups cornflake crumbs
- 2 lbs ground dark chicken
- 1 tbsp yellow mustard
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- cooking spray
For assembly:
- 1 package burger buns
- mayonnaise
- 1 head romaine lettuce, shredded
Instructions
- Preheat oven to 425°F. Line a metal baking sheet with foil. Coat generously with cooking spray.
- Place cornflake crumbs onto a plate.
- In a medium bowl, combine ground chicken, mustard, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper until well combined. Form into 8 patties.
- Bread patties with cornflake crumbs, pressing down to ensure each is well coated on both sides.
- Place on prepared baking sheet. Coat generously with cooking spray.
- Bake for 18 minutes. Turn patties; bake for an additional 5 minutes.
- Heat a frying pan over medium heat. Toast buns for 2 minutes or until toasted.
- To assemble, lightly coat toasted sides of the buns with mayonnaise. Top with crispy chicken patty and shredded romaine. Serve immediately.
Notes
Can I use white ground chicken?
This isn’t my recipe but I’m sure you could. I’ve never seen ground dark meat chicken here (Los Angeles) so I’d either use ground chicken breast or ground turkey thigh..
I made this tonight using 1.25 lbs of ground chicken breast. I kept the spice measurements the same because I like my food a bit more flavorful. I was skeptical when trying to form the patties, as ground chicken is quite wet and mushy, but I just plopped a ball of meat in the crumbs, flattened it a bit, dumped crumps on top, and then put it on a parchment lined baking sheet and reshaped it a little. They turned out super yummy! This is a nice healthy alternative to schnitzel – 2/3 kids ate it as if it were regular schnitzel. Adding this to my rotation!
So happy to hear 🙂
You can definitely use white ground chicken!
So so grateful you shared this recipe!!! Delicious and easy – what a winner!
Everyone ate it; kids and adults, that’s no small feat!!!
Made it for the third time tonight. Didn’t have cornflake crumbs, so used Pereg American bread crumbs – came out outstanding!
Trader Joes sells whole wheat English muffins are amazing in place of the rolls!
Again, thank you for sharing.
This was amazing! made in the Betty Crocker & plates were licked clean!
Went down very well, even with the kid who doesn’t normally touch ground chicken! Simple and juicy