Jalapeño Hand-breaded Chicken Sandwich Recipe

Butterfly each chicken breast horizontally to create two thinner cutlets (or pound to 1/2" thickness between plastic). Season both sides with 1.5 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Place the seasoned cutlets in a shallow dish and pour 1 cup buttermilk mixed with 1 tablespoon hot sauce (if using) over them. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. This tenderizes and flavors the chicken.

In a wide shallow bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp granulated garlic, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Finely chop 2 fresh jalapeños, removing seeds if you prefer milder heat. Fold chopped jalapeño into the flour mixture so the bits distribute evenly.

In a separate shallow bowl whisk 2 large eggs with 1/4 cup cold water to make an egg wash (this helps the breading adhere and creates a crisp crust).

Pour about 3–4 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1" (you should have enough to shallow-fry; see note). Heat the oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have one, test by dropping a pinch of flour — it should sizzle immediately and brown slowly.

Remove a chicken cutlet from the buttermilk, letting excess drip off. Dredge thoroughly in the jalapeño-flour mixture, pressing firmly so the chopped jalapeño and seasoned flour adhere. Dip into the egg wash briefly, then return to the flour mixture for a second, even coating. Shake off excess.

Carefully place the breaded cutlet into the hot oil. Fry 2–3 minutes per side for thin cutlets, or 4–5 minutes per side for thicker pieces, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcrowding; fry in batches if necessary.

Transfer cooked chicken to a wire rack set over a baking sheet and hold in a 200°F (95°C) oven while you finish remaining pieces so they stay crisp.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1/2 cup julienned carrot and 1/4 cup sliced pickled jalapeños.

In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss to coat. Taste and adjust seasoning. Refrigerate until ready to assemble; the slaw can be made up to 4 hours ahead to let flavors meld.

Butter the cut sides of 2 buns with the 2 tablespoons softened butter. Toast buttered buns in a skillet over medium heat until golden and fragrant, about 1–2 minutes per side.

Place a hot breaded chicken cutlet on the bottom bun, top immediately with a slice of pepper jack cheese so it softens slightly from the heat, then add a generous scoop (about 1/4–1/2 cup) of pickled jalapeño slaw. Add sliced pickles if using.

Cap with the top bun. Serve hot with lime wedges on the side for squeezing and additional pickled jalapeños on the plate if desired.