Chicken Sandwich Recipe

Prepare and flatten

Pat the chicken breasts dry with paper towels. If breasts are thick, slice each horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). This promotes even cooking.

Brine/marinate

Place the chicken cutlets in a shallow dish and pour the buttermilk over them. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika into the buttermilk. Cover and refrigerate for at least 30 minutes and up to 6 hours. (If using milk + lemon juice, mix and let sit 5 minutes before pouring over chicken.)

Prepare dredge

In a shallow bowl, whisk the egg with 2 tablespoons milk. In a second wide bowl or plate, mix the all-purpose flour, cornstarch, baking powder, remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp paprika and cayenne if using. This is the seasoned flour for crisp coating.

Dredge the chicken

Remove a piece of chicken from the buttermilk, let excess drip off, then dip into the flour mixture, then into the egg wash, and then back into the flour mixture for a double-coated crust. Press the flour into the chicken so it adheres well. Place on a plate and repeat with remaining pieces. Let rest 10 minutes so the coating sets.

Frying method

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (about 0.6 cm) and heat over medium-high until shimmering and about 350°F (175°C) if using a thermometer. Carefully place battered cutlets into hot oil (do not overcrowd; cook in batches if needed). Fry 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.

Grilling method (alternative)

If grilling instead of frying: preheat grill or grill pan to medium-high and brush the cutlets lightly with olive oil and season with a pinch of salt and pepper. Grill 3–5 minutes per side depending on thickness until distinct grill marks form and internal temperature is 165°F (74°C). For a juicier result, baste once with reserved buttermilk mixture or melted butter in the last minute.

Toast the buns: Heat a skillet over medium heat and add 1 tablespoon butter. Split the buns and toast cut sides in the butter until golden, about 1–2 minutes. Alternatively, brush with melted butter and broil briefly in the oven.

Prepare spread: In a small bowl mix the mayonnaise with mustard if using. Taste and adjust salt and pepper to taste.

Assemble: Spread about 1 tablespoon of the mayo mixture on each bun bottom. Place lettuce leaf on the mayo, then the hot chicken cutlet. If using cheese, place a slice on the hot chicken so it melts slightly. Add tomato slices and pickles on top. Sprinkle a light pinch of extra salt and freshly ground black pepper over the tomato if desired. Add the top bun and press gently.

Serve: Serve immediately while chicken is hot and crispy with optional sides like fries or coleslaw.