Chilkat Chicken Sandwich Recipe

Prep and flatten

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly them or place between plastic wrap and pound to even thickness about 3/4 inch.

Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.

Set up three shallow bowls: one with the flour, one with the beaten egg mixed with milk, and one with the bread crumbs.

Dredge each seasoned chicken breast first in flour (shake off excess), then dip into the egg mixture, then press into the bread crumbs to coat evenly. For a thicker crust, repeat the egg and crumb step once more.

Choose cooking method: frying or grilling. For frying: heat a large skillet over medium-high heat with vegetable oil (about 2–3 tablespoons) until shimmering. Add breaded chicken and fry 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate and rest 3 minutes. For grilling: brush chicken lightly with olive oil and place on a preheated grill or grill pan over medium-high heat. Grill 5–7 minutes per side until grill marks form and internal temperature reaches 165°F (74°C).

If using cheese, place cheese slice on each hot chicken piece in the last 1 minute of cooking and cover briefly to melt.

While the chicken cooks, wash and dry lettuce leaves. Slice the tomato into 1/4-inch thick rounds. Have pickle slices ready.

Spread about 1 tablespoon of mayonnaise on the top bun and 1 tablespoon on the bottom bun (adjust to taste).

Heat a small skillet over medium heat. Butter the cut sides of the buns lightly and toast buttered sides in the skillet until golden, about 1–2 minutes.

Assemble each sandwich: place bottom bun, mayonnaise, lettuce leaf(s), tomato slice(s), breaded chicken with melted cheese, 3–4 pickle slices, additional mayo on top bun if desired, then close sandwich.

Serve immediately with fries, chips, or a side salad.