Sandwich + Tots Recipe

Prep the chicken and breading

If chicken cutlets are thick, pound them to an even 1/2-inch thickness. In a shallow bowl whisk eggs with buttermilk and 1/2 teaspoon salt. In a second shallow bowl combine flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder. In a third bowl combine breadcrumbs with remaining paprika, garlic powder, onion powder, and a pinch of salt and pepper.

Bread the chicken

Working one piece at a time: dredge a cutlet in seasoned flour, shake off excess, dip into buttermilk-egg mixture, then press into breadcrumbs to fully coat. Place breaded cutlets on a wire rack while heating oil.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches to avoid crowding. Transfer to a paper towel-lined plate and rest 3–5 minutes.

Toast brioche buns

Halve the brioche buns. Spread softened butter on cut sides. In a clean skillet over medium heat, toast cut sides until golden, about 1–2 minutes. Alternatively, broil cut sides for 30–60 seconds.

Prepare produce and spread

Slice tomato into 1/4-inch rounds (about 8 slices). Tear or wash lettuce leaves and pat dry. Mix mayonnaise and mustard in a small bowl and season with a pinch of salt and pepper to taste.

Assemble sandwiches

Spread a tablespoon of the mayo-mustard on each bun bottom. Place one warm chicken cutlet on each bun bottom, top with 2 pickle slices, 2 lettuce leaves, and 2–3 tomato slices. Close with toasted bun top. Serve immediately.

Bake or pan-fry tots

Preheat oven to 425°F (220°C) for baking. Toss frozen tater tots with 2 tablespoons vegetable oil, salt, pepper, and smoked paprika if using, on a rimmed baking sheet in a single layer. Bake 20–25 minutes, turning once halfway, until crispy and golden. Alternatively, shallow-fry in a skillet with 1/4 inch oil over medium-high heat, turning occasionally, until crisp (about 8–10 minutes). Drain on paper towels.

Season and serve

Taste and adjust salt and pepper if needed. Serve tater tots hot alongside the sandwiches.