Hand-breaded Chicken Sandwich Recipe

Prep and Pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound) to about 1/2-inch thickness. Trim excess fat. Pat dry with paper towels.

Season & Marinate

Season both sides of the cutlets lightly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Combine 1 cup buttermilk and 1 tbsp hot sauce in a shallow container; add the seasoned cutlets, cover, and refrigerate for at least 1 hour (up to 4 hours) to tenderize and flavor.

Make Breading

In a large shallow dish, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and a pinch (about 1/2 tsp) kosher salt and black pepper. Mix until even.

Dredge

Remove cutlets from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to form an even coating; for extra-crispy chicken, dip back into the buttermilk briefly and dredge in flour again for a double coat. Place breaded cutlets on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil & Fry

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) — oil should be about 1/2 inch deep. Heat over medium-high until oil registers 340–350°F (170–175°C) or a small piece of bread sizzles and browns slowly. Fry cutlets in batches without crowding: cook about 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning and maintain oil temperature. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining pieces cook.

Toast Buns

Split buns and lightly butter cut sides with a total of 2 tbsp butter. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes, or toast in an oven under broiler for 1–2 minutes watching closely.

Prepare Sauce

While chicken rests, stir 1/2 cup mayonnaise with a pinch of salt and 1/2 tsp smoked paprika (optional) to make a simple aioli. Taste and adjust seasoning or add a dash of hot sauce if desired.

Assemble Sandwiches

Spread about 1 tbsp of the mayo on the bottom half of each toasted bun. Place a lettuce leaf on the mayo, add a breaded chicken cutlet, top with 3 pickle slices and 2–3 tomato slices. Spread additional mayo on the top bun and cap the sandwich. Serve immediately so crust remains crisp.

Serve each sandwich hot with extra pickles on the side. Leftover fried chicken can be refrigerated in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 8–12 minutes to crisp. Do not refrigerate assembled sandwich (buns will become soggy).