Chicken Sandwich Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels.

Marinate

In a bowl, combine 1.5 tbs olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Rub the mixture evenly over both sides of the chicken. Let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Set up breading stations

Place the flour and cornstarch in a shallow bowl and mix. In a second bowl whisk the egg with milk. Put panko in a third shallow bowl.

Dredge chicken

Coat each marinated chicken breast first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the panko to fully coat. Let rest 5 minutes so coating adheres.

Pan-fry

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should ripple). Add chicken and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain and keep warm. (If you prefer non-breaded, instead heat 1.5 tbs olive oil in skillet and cook the marinated chicken 4–6 minutes per side until 165°F.)

Toast buns

Butter the cut sides of the buns. In a clean skillet over medium heat, toast buns cut-side down until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Prepare sauce

In a small bowl combine mayonnaise and Dijon mustard. Spread about 1 tbs on each bottom bun.

Assemble sandwiches

Place lettuce on the sauced bottom buns, then add the cooked chicken breast. Top each with a slice of cheddar (place hot chicken on cheese so it softens), tomato slices, and pickles. Spread remaining mayo mixture on top bun and close sandwich.

Serve

Cut sandwich in half if desired and serve immediately. Optional: serve with fries or a side salad.