Chicken Sandwich Recipe

Prepare chicken

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.

Toast bread

Spread about 1/2 tbsp softened butter on one side of each Texas Toast slice. Heat a large skillet over medium heat and place buttered-side down; toast for 2–3 minutes per side until golden. Keep warm.

Assemble condiments and produce

Slice the tomato into 1/4-inch rounds. Lay out lettuce leaves and measure mayonnaise (about 2 tbsp per sandwich).

Set up a dredging station: in one shallow bowl whisk the egg and milk; in another mix flour, cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, and a pinch of salt. Dip each seasoned chicken breast first in the egg wash, letting excess drip, then press into the flour mixture to coat completely. Shake off excess.

Heat a heavy skillet over medium-high and add enough vegetable oil to reach about 1/4-inch depth (or heat oil to 350°F/175°C in a deep fryer). Carefully place coated chicken in hot oil and fry 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack lined with paper towels to rest 3–4 minutes. If using oven-finish, after browning transfer to a 400°F (200°C) oven for 6–8 minutes.

Brush the seasoned chicken with 1 tbsp olive oil (and 1 tsp lemon juice if using). Preheat a grill or grill pan to medium-high. Grill chicken 4–5 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Let rest 3–4 minutes before assembling.

Cook frozen fries according to package directions (bake or fry). For oven: spread fries on a baking sheet, toss with 1 tbsp oil and 1 tsp salt, bake at 425°F (220°C) for 18–25 minutes, turning once, until golden and crisp. If tossing in sauce, place hot fries in a bowl, add 2 tbsp of your chosen sauce, and toss to coat immediately.

Place a toasted Texas Toast slice butter-side down. Spread about 1 tbsp mayonnaise on the top or bottom slice (adjust to taste). Place the cooked chicken breast on the bread, then top with a slice of cheese; if you want the cheese melted, cover the skillet briefly or place under a broiler for 30–45 seconds. Add lettuce leaf(s) and 2–3 tomato slices on top of the cheese. Close the sandwich with the second slice of Texas Toast.

Cut the sandwich in half if desired and serve immediately with a portion of fries on the side. Offer extra sauce for dipping or tossing.