Crunchy Baked Chicken Sandwiches

All the crispy textures and flavours of a take-out chicken sandwich but baked at home! Perfect for both adults and children with two variations provided.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes


Serves 4



Preheat oven to oven 400°F.


Toss breadcrumbs with melted butter in a small oven-proof dish and bake for 6 minutes or lightly golden brown. Allow to cool for a few minutes before transferring to a large plate, set aside.


Place a chicken thigh between 2 pieces of parchment paper, and gently flatten slightly with the bottom of a heavy frying pan or pot. Repeat with the remaining pieces. Season each thigh with a 1/4 tsp each of salt and pepper.


On a dinner plate, mix 3/4 cup of mayonnaise together with 3/4 cup of ranch dressing.


On another dinner plate, add flour and season with 1 tsp each of salt and pepper. Whisk together well.


Using tongs, dredge each piece of chicken into the flour, shaking off any excess. Transfer to a parchment-lined baking sheet. Repeat with the remaining chicken pieces.


Using tongs, dip both sides of one of the chicken thighs into the mayonnaise mixture, gently shake off any excess, then coat with the breadcrumbs, pressing into crumbs to adhere. Repeat with a second piece of chicken. Set aside on a parchment-lined baking sheet. These are for the kids’ sandwiches.


Add the hot sauce to the remaining mayonnaise and Ranch dressing mixture for an adult version. Whisk together well.


Dip the last two chicken thighs into the flour then hot sauce dressing mixture. Press into the breadcrumbs and place on the parchment-lined baking sheet.


Bake on the baking sheet for 15 minutes or until the internal temperature of the chicken is 160°F


Place the Garlic Texas toast on another baking sheet and bake according to the directions on the package.


Spread the remaining 1/4 cup mayonnaise on one side of four of the toasts. Add more Frank’s hot sauce to adult sandwiches, if desired.


Divide celery slices between the sandwiches and top with torn lettuce leaves.


On each sandwich place chicken on top of lettuce and add pickles.


Add blue cheese to the adult sandwich variation if desired.


Spread the remaining 1/4 cup Ranch dressing on the last four slices of toast and top the sandwiches.


Serve with more mayonnaise and Ranch dressing dip, carrot, and celery sticks.

Prefer white meat? Substitute 1lb of chicken cutlets for the thighs.

Share This Recipe With Your Friends & Family

Serving Up Good Times!

Try our other delicious recipes!