Go Back
Honey Mustard Saltine Chicken Sandwiches
Andre Lewis

Honey Mustard Saltine Chicken Sandwiches

Crushed saltines make a thin, deeply savory shell with none of panko's airy gaps. Mustard in the egg wash helps the crumbs hold and echoes the honey-mustard sauce on the bun. Crush the crackers finely. Leave a few lentil-size pieces for real texture.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 16 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 40 salted saltine crackers finely crushed
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp Dijon mustard divided
  • 4 cups peanut oil
  • 1/3 cup mayonnaise
  • 1 tbsp honey
  • 4 potato rolls split
  • 8 leaves butter lettuce

Method
 

  1. Season the chicken with salt and black pepper and refrigerate uncovered for 30 minutes.
  2. Place the flour and crushed saltines in separate shallow bowls, then beat the eggs with 1 tablespoon Dijon in a third bowl.
  3. Dredge each cutlet in flour, dip it in the mustard egg and press it into the saltines, then rest the coated chicken for 8 minutes.
  4. Stir the mayonnaise, honey and remaining Dijon until smooth.
  5. Heat the peanut oil in a wide heavy skillet to 345°F and fry 2 cutlets at a time for 3 to 4 minutes per side, maintaining 330°F to 345°F, until crisp and 165°F inside.
  6. Drain the chicken on a wire rack and rest it for 4 minutes.
  7. Toast the potato rolls and assemble each with honey-mustard mayo, 2 lettuce leaves and 1 saltine-crusted cutlet.