Chicken Sandwich Recipe

Prepare and tenderize

If chicken breasts are thick, butterfly each breast into two thinner cutlets or pound to an even 1/2-inch thickness between plastic wrap using a rolling pin. This ensures even cooking.

Marinate

In a bowl, whisk together 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Add the chicken, coat on both sides, and let sit at room temperature for 10 minutes (or refrigerate up to 1 hour).

Cook (pan-sear) — for non-breaded option

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add the chicken cutlets and cook 3-4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before assembling.

Cook (fried) — for breaded option

Set up a breading station: flour in one shallow dish, whisk egg with 2 tbs milk in a second, panko mixed with optional cayenne in a third. Dredge each marinated cutlet in flour, shake off excess, dip in egg wash, then press into panko. Heat a 1/4-inch layer of neutral oil (vegetable or canola) in a skillet over medium heat until 350°F (use thermometer or test with a breadcrumb). Fry breaded cutlets 3-4 minutes per side until golden and cooked through (165°F). Drain on a wire rack or paper towels for 2 minutes, then rest 3 minutes.

While chicken rests, combine mayonnaise, Dijon mustard, honey, lemon zest, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Stir until smooth and taste; adjust seasoning or honey for sweetness. Refrigerate until assembly.

Toast buns: Heat a skillet over medium. Spread butter on cut sides of buns and toast buttered sides down until golden (about 1-2 minutes).

Prepare vegetables: Slice tomato into 1/4-inch rounds. Thinly slice red onion into rings. Rinse and pat lettuce dry.

Build the sandwich: Spread a generous tablespoon of the sauce on both bottom and top buns. Place lettuce on bottom bun, add the cooked chicken cutlet, top with tomato slices, red onion rings, and pickle slices. Cap with top bun. Serve immediately.

If making ahead: Keep sauce refrigerated and assemble just before serving to prevent sogginess. Warm chicken 1-2 minutes in a hot oven (350°F) if needed.