Chicken Recipe

Pound the chicken breasts to an even thickness, about 1/2 inch (1.25 cm).

In a shallow dish, whisk flour with salt, pepper, paprika, garlic powder, and onion powder.

In a second shallow dish, whisk eggs with milk.

Place breadcrumbs in a third shallow dish.

Dredge each chicken breast in seasoned flour, tapping off excess.

Dip into egg wash, allowing excess to drip back into the dish.

Coat evenly with breadcrumbs, pressing to adhere.

Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C).

Fry breaded chicken patties in batches until golden brown and internal temperature reaches 165°F (74°C), about 4-5 minutes per side.

Transfer to a rack to drain; lightly salt while still hot.

Toast hamburger buns until lightly browned.

Spread mayonnaise on the bun bottoms and layer with lettuce, tomato, and pickles.

Top with fried chicken patty and optional cheese; cap with the bun tops.

Pat dry the chicken thighs; trim excess fat and remove any bones if needed.

In a bowl, whisk olive oil, lemon juice, minced garlic, paprika, salt, and pepper to make a marinade.

Toss chicken with marinade; cover and refrigerate for at least 15 minutes (or up to 2 hours) for more flavor.

Preheat grill to medium-high heat (about 425°F / 220°C).

Grill marinated chicken thighs, flipping halfway, until cooked through and reaching 165°F (74°C) internal temperature, about 6-8 minutes per side depending on thickness.

Toast hamburger buns on the grill briefly.

Spread mayonnaise on bun bottoms; layer lettuce, tomato, and grilled chicken thigh.

Top with cheese if desired and cap with bun tops.