Chicken Sandwich Recipe

Prepare the chicken

If the chicken breast is thick, butterfly it or pound to an even thickness about 1/2 inch: place between plastic wrap and gently pound with a meat mallet or rolling pin. Pat dry with paper towels.

Season both sides of the chicken with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika.

Set up a breading station: place the flour in a shallow bowl, whisk the egg with 2 tbsp milk in another bowl, and reserve a clean plate for the dredged chicken.

Dredge the chicken first in flour (shake off excess), then dip into the egg mixture, then return to the flour for a light second coating. Press lightly so the flour adheres.

Heat a large skillet over medium heat and add 1/2 cup vegetable oil. When the oil is shimmering and registers about 350°F (or a small pinch of flour sizzles), add the breaded chicken. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. If the breast is large, reduce heat slightly and cook a few extra minutes per side, flipping only when golden.

Transfer the cooked chicken to a wire rack set over a baking sheet and let rest 3–4 minutes to maintain crispness. If using cheese, place the slices on the hot chicken and cover the pan for 30–60 seconds so the cheese melts.

Warm the buns: melt 1 tbsp butter in a small skillet over medium heat and toast the cut sides of the buns until golden, 1–2 minutes.

Make the spread: in a small bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, and a pinch (about 1/8 tsp) of salt and pepper. Stir until smooth. Add 1 tsp hot sauce if you like it spicy.

Assemble: spread about half of the mayo mixture on the bottom bun and the rest on the top bun. Place lettuce on the bottom bun, then the fried chicken breast (with cheese if used), then tomato slices, then pickle slices. Finish with the top bun.

Serve immediately while chicken is hot and crispy. If preparing ahead, keep components separate (toast buns and refrigerate toppings) and assemble just before serving to maintain texture.