About the Recipe
Take a classic chicken sandwich to crunchy new heights with a fiery Doritos crust! This Dorito Chicken Sandwich is a snack lover’s dream come true - one bite and you’ll be hooked.
Ingredients
Chicken patty & breading
1 lbs boneless, skinless chicken breast (flattened)
1 cup flour (any brand or type)
3-4 eggs scrambled
4-5 oz Doritos of any flavor, finely ground / blended / food processed into a powder
*Roughly 4-5 individual serving bags
1-2 tbsp paprika
1 tbsp oregano
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp thyme
1/2 tsp chipotle powder, or more depending on spice tolerance
1/2 tsp chili powder, or more depending on spice tolerance
1/2 tsp cumin
Salt and pepper to taste
Sauce
1/2 cup mayo of choice
1/4 cup ketchup
2-3 tbsp dijon mustard or honey mustard
1 tbsp pickle juice
1 tsp dill, dried or finely chopped
1 tsp green onions, dried or finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Toppings & extras
Brioche buns
Iceberg lettuce
Colby jack cheese
Pickles, thinly sliced
Cucumbers, thinly sliced
White onions, thinly sliced
Instructions
Pound chicken into patties
Flatten chicken breasts by loosely wrapping in plastic wrap and pound, either with a meat hammer or heavy skillet. If too large for buns, cut in half.
Set up dredging stations
Place three separate, shallow dishes in a row*. The first with flour, the second with eggs, and the third with the Dorito powder. Add a pinch of salt and pepper to your scrambled egg mixture. Combine all spices (paprika, oregano, onion powder, garlic powder, tbsp thyme, chipotle powder, chili powder, and cumin) into one small dish and evenly divide between flour dish and Dorito powder dish**.
*I use square or rectangular baking dishes
**Adding spices to the flour and breading steps of the process enhances the flavor
Dredge chicken patties
Take each chicken patty and thoroughly coat in flour. Ensure no skin is exposed after the flour bath. Next, dredge in scrambled egg mixture and let excess drip. Finally, dredge in Dorito crumb coating, firmly applying pressure to ensure final coating sticks.
Preheat air fryer (or warm cast iron skillet)
Preheat air fryer to 350° or head cast iron skillet on the stove to medium heat.
For air fryer, line baking tray with parchment paper or foil and lightly spray breaded chicken patties with cooking spray of your choice on each side. Bake for roughly 15 minutes, turning patties to other side halfway through. Option to place your cheese on top of each chicken breast with ~2 minutes left in cooking time to melt. Ensure chicken reaches internal temperature of 165°.
For stovetop, wait until skillet is warmed and add ~2 tbsp cooking oil of your choice. Cook for 7-8 minutes per side. Option to place your cheese on top of each chicken breast with ~2 minutes left in cooking time to melt. Ensure chicken reaches internal temperature of 165°.
Prepare sauce
Combine all sauce ingredients into a medium bowl until well combined. TASTE TEST! If too thick, add extra vinegar or water. If too thin, add additional mayo, ketchup, & dijon proportionally. Don't be afraid to use extra salt and pepper. Spice it up with hot sauce of your choice, if you dare.
Decide toppings
Lightly toast brioche buns. Thinly slice cucumbers, pickles, and white onions. Wash and separate iceberg lettuce.
Plate & serve
There are infinite ways to build this sandwich, but mine is the best. Start with the bottom bun and add a generous spoonful of sauce. Next, layer cucumbers then onions. Add chicken patty and cheese, if you haven't done so already. Add as many pickles on top of the chicken as your patty can possibly hold. Add another generous helping of sauce and finish with your top bun. Enjoy your bolder, better chicken sandwich! 🔥