Chicken Sandwich Recipe

Prepare and flatten

Pat chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound with a meat mallet to even thickness about 1/2 inch. This ensures even cooking.

Season

In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Brush or rub mixture evenly over both sides of the chicken cutlets.

Cook (grilled or pan-seared - choose one)

Option A - Pan-sear: Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl. Add chicken and cook undisturbed 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Option B - Grill: Preheat grill to medium-high. Oil grates and grill chicken 4-5 minutes per side until done. Remove and let rest 5 minutes before assembling.

Make dredge and soak

If you prefer a crispy fried chicken sandwich, whisk buttermilk and hot sauce in a shallow bowl. In another bowl mix flour, cornstarch, baking powder and a pinch of salt and pepper. Dip seasoned chicken into the buttermilk, then dredge thoroughly in the flour mixture, pressing to adhere.

Fry

Pour enough vegetable oil into a skillet to come about 1/4 inch up the side and heat over medium-high until shimmering (350°F / 175°C if using a thermometer). Fry chicken 3-4 minutes per side until golden and cooked through (165°F / 74°C). Transfer to a rack or paper towel-lined plate to drain and rest 3-4 minutes.

Split buns or rolls and spread mayonnaise on the bottom halves and Dijon mustard on the top halves (or mix mayo and mustard together first). Heat a skillet over medium and spread softened butter on cut sides of the buns. Toast, buttered-side down, 1-2 minutes until golden. Remove from heat.

While chicken rests, slice the tomato into 1/4-inch slices and thinly slice the red onion. Rinse and pat lettuce dry. If using cheese, place slice on hot chicken for 30 seconds to melt slightly.

On the bottom toasted bun, place lettuce leaf, then the cooked chicken (cheese-side up if using), tomato slices, red onion, and pickle slices. Spread remaining mayo/mustard on the top bun and place it on the sandwich. Press gently to compact.

Cut sandwich in half if desired and serve immediately.