Chicken Sandwich Recipe

Prepare and Pound

If chicken breasts are very thick, butterfly them or place between plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch. This ensures even cooking.

Marinate

In a shallow dish combine buttermilk, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Submerge the chicken breasts, cover and refrigerate for at least 30 minutes (up to 4 hours).

Make Dredge and Wet Batter

In a medium bowl whisk together flour, cornstarch, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, garlic powder, onion powder, remaining paprika, cayenne (if using) and baking powder. In another bowl whisk the egg and milk to make the wet batter.

Coat the Chicken

Remove one chicken breast from buttermilk (let excess drip), dip into the egg-milk mixture, then press into the seasoned flour mixture to fully coat. For an extra-crispy crust repeat by dipping back into the egg-milk and into the flour again (double-dip). Set on a wire rack while you finish coating the other breast.

Fry Option

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of flour sizzles when dropped in (about 350°F). Add the coated chicken breasts and fry 3–4 minutes per side, adjusting heat as needed so crust browns but doesn’t burn. Internal temperature should reach 165°F. Transfer to a wire rack and rest 5 minutes.

Grill Option

Preheat a grill or grill pan over medium-high heat and brush chicken lightly with olive oil. For a breaded grilled style, you can sear each side 3–4 minutes then finish over indirect heat until internal temp is 165°F. For a plain grilled chicken (no breading), omit the flour/egg steps and season both sides with salt, pepper and garlic powder; grill 4–6 minutes per side until 165°F.

Toast Buns

Lightly toast the split buns on a skillet or under a broiler for 1–2 minutes until golden. This prevents sogginess and adds flavor.

Spread mayonnaise (and mustard if using) on the bottom bun. Place a lettuce leaf, two tomato slices, and pickles if desired.

Place the cooked chicken breast on top of the tomato. Season the tomato/chicken lightly with the reserved 1/4 tsp salt and a pinch of black pepper to taste.

Add sliced onions if the customer requests them. Top with the top bun and press gently to set.

Serve each sandwich immediately with a small ramekin of wing sauce on the side for dipping. Offer extra napkins.

If making ahead: keep fried or grilled chicken warm in a low oven (200°F) on a rack, and assemble just before serving to maintain crispness.