Chicken Sandwich Recipe

Prep and pound

Pat chicken breasts dry. If they are thick, place each between two pieces of plastic wrap and gently pound to an even thickness about 1/2 inch (this ensures even cooking).

Season both sides of the chicken with kosher salt, black pepper, garlic powder, and smoked paprika, pressing seasonings in so they adhere.

Choose cooking method

Decide whether to grill/lightly pan-fry or do a light breaded fry: - Grilled / Pan-fried (recommended): Brush both sides of the chicken with 1 tablespoon olive oil. Heat a grill pan or skillet over medium-high heat until hot. Cook chicken 3-5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes before assembling. - Light fry with flour dredge (optional for a slightly crisp exterior): Set up a shallow bowl with the beaten egg and a plate with the 1/2 cup flour seasoned with a pinch of salt and pepper. Dredge the pounded chicken in flour, shake off excess, dip in beaten egg, and lightly dust again with flour. Heat 1 tablespoon olive oil + 1 tablespoon neutral oil in a skillet over medium heat. Fry chicken 3-4 minutes per side until golden and cooked through (165°F/74°C). Drain briefly on paper towels and rest 3-5 minutes.

Meanwhile, split the egg buns and spread mayonnaise on each cut side (reserve 1 tsp mayo mixed with mustard to brush inside tops if you like a little tang).

Heat a small skillet over medium-low and add 1 teaspoon butter. Toast the cut sides of the buns until golden and fragrant, about 1-2 minutes. Repeat with the other buns and remaining butter.

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion into rings. Have pickle slices ready.

Optional: Lightly season tomato slices with a pinch of salt and pepper to enhance flavor.

Oven-style fries (easier)

Preheat oven to 425°F (220°C). Cut russet potatoes into 1/4- to 1/2-inch sticks (leave skin on if desired). Toss potato sticks with 2 tablespoons oil, 1 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and bake 25-30 minutes, turning once halfway, until golden and crisp. Serve hot.

Pan-fry or shallow-fry fries (faster crisp)

If you prefer stovetop fries: heat 2 tablespoons neutral oil in a heavy skillet over medium-high. Add potato sticks in a single layer (cook in batches if needed). Fry, turning occasionally, until deeply golden and tender, about 12-15 minutes. Drain on paper towels and season with salt and pepper immediately.

Spread a thin layer of mayo on the bottom bun. Place 2 lettuce leaves on the mayo, then one cooked chicken breast. Top chicken with 2 tomato slices, several red onion rings, and 3 pickle slices. Spread a little mayonnaise (or mayo-mustard mix) on the top bun and place it on the sandwich.

Serve immediately with hot fries on the side.

If making two sandwiches: repeat the assembly for the second chicken breast and bun.