This baked chicken sandwich is just as satisfying as the fried version, but without all the grease and mess! It's inspired by the childhood favorite of so many of us - the original chicken sandwich from Burger King. Although my kids don't know this fast food favorite of the 80s and 90s... they sure love Mom's fast food. Keep it simple with a smear of Best Foods mayo or play with a few ingredients and make your own House Sauce. It doubles as a great fry sauce for a side of baked sweet potato fries!
Preheat oven to 325°
Combine 2 tbsp melted butter, garlic powder, italian seasoning and panko on a rimmed cookie sheet. Toast in the oven until lightly golden.
After toasting bread crumbs, remove and set aside. Raise the oven temperature to 400°.
Spray a cooling rack with nonstick spray and place it on a rimmed baking sheet.
On a cutting board, place chicken between two pieces of parchment paper and pound thinly. Season each side with salt and pepper. Brush one side with mustard and place mustard side down onto breadcrumbs. Gently press to adhere.
Turn chicken over and brush with mustard. Again, gently press the chicken into the bread crumbs to make sure it is fully coated. Cook chicken until fully cooked though and outside is crispy, about 25 minutes.
Meanwhile, prepare rolls. Open each roll and place on a cookie sheet. Brush each side with remaining 2 tbsp of melted butter. Sprinkle with garlic salt. When the chicken has just a few minutes remaining, place the rolls in the oven to lightly toast. Alternatively, broil the rolls after removing the chicken from the oven.
After chicken is cooked, place on a clean cutting board and cut lengthwise so they fit into the roll. Smear mayo or house sauce onto roll, then place chicken and lettuce.
One of our favorite parts of this sandwich is the house sauce - it's different each time, but almost always includes a combo of mayo, sriracha, honey, lime juice and a touch of salt.